Ingredients
Scale
- 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 but recommended)
- 1/2 cup (75 g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (only if you’re using frozen blueberries)
- 1 egg (for the egg wash)
- 1 tablespoon milk (for the egg wash)
- 1/2 cup (60 g) powdered sugar (for the glaze)
- 1-2 tablespoons milk or cream (for the glaze)
- 1/4 teaspoon vanilla extract (for the glaze)
Instructions
- Preheat the Oven Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough to give the puff pastry that golden, crispy texture. Line a baking sheet with parchment paper to prevent the pastries from sticking.
- Prepare the Puff Pastry Roll out your thawed puff pastry on a lightly floured surface. Gently smooth out any creases with a rolling pin to make sure your pastry is as even as possible. Once flattened, cut the pastry into six equal rectangles. These will serve as the individual servings for your pastries.
- Make the Cream Cheese Filling In a small bowl, mix together the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Stir until the mixture is smooth and creamy. The cream cheese filling is the star of this recipe—it’s rich, slightly tangy, and perfectly complements the sweet blueberries.
- Assemble the Pastries Now, it’s time to assemble your pastries. Take one of the puff pastry rectangles and spread about 1 tablespoon of the cream cheese mixture in the center. You want to leave some space along the edges to allow the pastry to fold up nicely. Next, take the blueberries and sprinkle them evenly over the cream cheese. If you’re using frozen blueberries, toss them in a little bit of flour first. This will help absorb excess moisture and prevent the pastry from getting soggy during baking.After adding the blueberries, gently fold the edges of the puff pastry inward, creating a small border around the filling. This helps to keep the filling in place while the pastries bake.
- Apply the Egg Wash To get that beautiful golden color on the puff pastry, you’ll need to apply an egg wash. In a small bowl, whisk together the egg and milk. Using a pastry brush or your fingers, lightly brush the egg wash over the edges of each pastry. This will encourage browning and give the pastries that irresistible shiny finish.
- Bake Carefully transfer the assembled pastries to your prepared baking sheet. Bake them in the preheated oven for about 15–20 minutes or until the puff pastry is golden brown and has puffed up. Keep an eye on them toward the end to ensure they don’t over-brown. Once they’re baked, remove them from the oven and let them cool slightly.
- Make the Glaze While the pastries are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to create the glaze. You want the glaze to be smooth and pourable but not too runny. If it’s too thick, add a bit more milk; if it’s too thin, add more powdered sugar. Once the pastries have cooled down a bit, drizzle the glaze over them, and you’re ready to serve!
Notes
- Pastry Too Soft or Sticky: If the puff pastry feels too soft to work with, it might still be too warm. Pop it back in the fridge for a few minutes to firm up.
- Overcooked or Undercooked Filling: If you’re worried that the cream cheese filling might burn or undercook, simply keep an eye on the pastries while baking. The puff pastry should be golden and crispy on the outside, and the filling should be soft and slightly set, but not runny.
- Soggy Pastry: This can happen if the fruit releases too much moisture during baking. Tossing the blueberries in flour before adding them to the pastry can help prevent this.
- Egg Wash Tips: Don’t skip the egg wash! It’s essential for getting that nice golden finish on your pastries. If you don’t have a pastry brush, you can use a spoon or even your fingers to apply the egg wash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes