Blueberry Cream Cheese Pastries (Printer-Friendly Version)
# What You'll Need:
→ For the Pastry
01 -
1 sheet (about 8 oz/225 g) puff pastry, thawed
02 -
4 oz (113 g) cream cheese, softened
03 -
2 tablespoons granulated sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon lemon zest (optional)
06 -
1/2 cup (75 g) fresh or frozen blueberries
07 -
1 tablespoon all-purpose flour (if using frozen blueberries)
→ For the Egg Wash
08 -
1 egg
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1 tablespoon milk
→ For the Glaze
10 -
1/2 cup (60 g) powdered sugar
11 -
1-2 tablespoons milk or cream
12 -
1/4 teaspoon vanilla extract
# Let's Cook!:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper
02 -
Roll out the thawed puff pastry on a lightly floured surface to smooth any creases. Cut into 6 equal rectangles for individual pastries
03 -
In a small bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using) until smooth
04 -
Spread about 1 tablespoon of the cream cheese mixture onto the center of each puff pastry rectangle. Toss the blueberries in flour (if using frozen) and evenly distribute them over the cream cheese layer. Fold the edges of the puff pastry slightly inward to create a small border
05 -
In a small bowl, whisk together the egg and milk. Brush the edges of each pastry with the egg wash to encourage browning
06 -
Transfer the pastries to the prepared baking sheet and bake for 15-20 minutes, or until the puff pastry is golden brown and puffed. Let cool slightly
07 -
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly cooled pastries
# Cook's Notes:
01 -
Allow pastries to cool slightly before adding glaze
02 -
If using frozen blueberries, coat with flour to prevent excess moisture
03 -
Best served warm the same day they're made