Blueberry Cream Cheese Puff Pastry
These irresistible blueberry cream cheese puff pastries are filled with a homemade blueberry compote and a sweet cream cheese mixture, all wrapped in flaky puff pastry and baked to golden perfection. A perfect dessert for any occasion!
Ingredients:
For the Blueberry Filling:
– 18 oz fresh blueberries
– 1/4 cup sugar
– 1/4 cup brown sugar
– Zest from 1 lemon
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– 2 boxes puff pastry sheets
For the Cream Cheese Filling:
– 8 oz cream cheese, softened
– 1 egg yolk
– 1/3 cup sugar
– 1 teaspoon vanilla extract
– 1 teaspoon lemon juice
For the Egg Wash:
– 1 egg
– 1 tablespoon water
– 1/4 cup powdered sugar
Instructions:
1. Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
2. Make the Blueberry Filling: Rinse the blueberries and place them in a medium saucepan. Add the sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the blueberries burst and the mixture thickens. Let it cool.
3. Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese until smooth (2-3 minutes). Add the egg yolk, sugar, vanilla extract, and lemon juice. Beat until fully combined.
4. Prepare the Pastry: Roll out the puff pastry sheets on a lightly floured surface. Place one pastry sheet on the prepared baking sheet. Cutting the puff pastry into diagonal strips before adding the fillings can make rolling the pastries into crescents easier.
5. Assemble the Pastries: Spread half of the cream cheese mixture over the puff pastry, then add half of the blueberry mixture. You might not need all of the filling. Place another puff pastry sheet on top. Make diagonal cuts and roll into crescent shapes. Repeat with the remaining pastry sheets.
6. Apply Egg Wash: In a small bowl, whisk together the egg and water. Brush the pastries with the egg wash and bake for 20 minutes or until golden brown. Dust with powdered sugar before serving.
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