There’s something magical about the combination of flaky puff pastry, tangy cream cheese, and sweet-tart blueberries. This Blueberry Cream Cheese Puff Pastry brings together these simple ingredients to create a dessert that looks like it came straight from a high-end bakery, yet requires minimal effort in your kitchen.
Perfect for weekend brunches, afternoon tea, or a delightful dessert after dinner, these pastries strike that perfect balance between elegant and approachable. The contrast of textures—crisp, buttery layers of pastry against creamy filling and juicy berries—creates a memorable treat that will have everyone asking for seconds.
Why You’ll Love This
- Uses store-bought puff pastry for incredible results with minimal effort
- Impressive presentation that looks like you spent hours in the kitchen
- Customizable with seasonal fruits or whatever berries you have on hand
- Can be prepared ahead of time and baked just before serving
- Perfect balance of sweet and tangy flavors in every bite
Ingredients
- 1 sheet (about 8 oz/225 g) puff pastry, thawed
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional)
- 1/2 cup (75 g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (if using frozen blueberries)
- 1 egg
- 1 tablespoon milk
- 1/2 cup (60 g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it out to smooth any creases. Using a sharp knife or pizza cutter, cut the sheet into 6 equal rectangles.
- In a small mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Beat until smooth and well combined, making sure there are no lumps.
- If using frozen blueberries, place them in a small bowl and toss with 1 tablespoon of all-purpose flour to coat. This will help absorb excess moisture during baking. Fresh blueberries can be used as is.
- Transfer the puff pastry rectangles to the prepared baking sheet, spacing them about 2 inches apart. Spread about 1 tablespoon of the cream cheese mixture in the center of each rectangle, leaving a small border around the edges.
- Distribute the blueberries evenly among the pastries, placing them on top of the cream cheese layer. Gently press them in slightly.
- Using a knife, lightly score the pastry around the edges (about 1/2 inch from the edge) without cutting all the way through. This helps create a puffed border. Alternatively, you can fold the edges slightly inward.
- In a small bowl, whisk together the egg and 1 tablespoon of milk until well combined. Using a pastry brush, lightly brush the borders of each pastry with the egg wash. This will help the pastry achieve a golden brown color during baking.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed up and golden brown around the edges. The cream cheese filling should be set but still slightly soft.
- While the pastries are baking, make the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk or cream, and vanilla extract until smooth. Add more milk as needed to reach a drizzling consistency.
- Remove the pastries from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle the glaze over the warm pastries and serve while still slightly warm or at room temperature.
Tips & Variations
- Swap blueberries for strawberries, raspberries, or a mixed berry combination
- Add a teaspoon of lemon zest to the cream cheese mixture for a bright citrus note
- For a more decadent version, drizzle with white chocolate after baking
- Make sure your puff pastry is cold but pliable—if it gets too warm, return it to the refrigerator for 15 minutes
- For a savory version, omit the sugar and vanilla, add herbs to the cream cheese, and top with cherry tomatoes
- If using frozen berries, don’t thaw them first—add them frozen to prevent excess moisture
Serving Suggestions
These blueberry cream cheese pastries are delightful on their own, but they truly shine when served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, pair them with a cup of coffee or tea and some fresh fruit on the side.
If you’re hosting a gathering, arrange them on a tiered serving platter with other breakfast pastries for an impressive display that will have guests reaching for seconds.
Notes
- Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 5-7 minutes to restore some crispness to the pastry.
- The pastries are done when they’re deeply golden brown and the cream cheese filling is set.
- For the best results, make sure your cream cheese is fully softened to room temperature before mixing.
FAQs
Can I make these pastries ahead of time?
Yes! You can assemble them up to 24 hours in advance, cover with plastic wrap, and refrigerate. Brush with egg wash just before baking.
Can I freeze these pastries?
You can freeze them unbaked. Assemble, place on a baking sheet until frozen solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
My puff pastry cracked when I unfolded it. What should I do?
If your pastry cracks, press the cracked areas together gently with your fingers. A little water can help seal the cracks if needed.
Can I use light cream cheese?
Yes, though the filling won’t be quite as rich. Avoid fat-free cream cheese as it contains stabilizers that don’t bake well.
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