Go Back

Blueberry Cream Cheese Puff Pastry

Flaky puff pastry filled with a sweet and tangy cream cheese mixture and juicy blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 pastries
Calories 300 kcal

Equipment

  • Baking Sheet Line with parchment paper for easy cleanup.
  • Mixing bowls

Ingredients
  

Pastry

  • 1 sheet Puff pastry (about 8 oz/225 g), thawed
  • 4 oz Cream cheese softened
  • 2 tablespoons Granulated sugar
  • 0.5 teaspoon Vanilla extract
  • 0.25 teaspoon Lemon zest (optional)
  • 0.5 cup Blueberries fresh or frozen
  • 1 tablespoon All-purpose flour (if using frozen blueberries)

Egg Wash

  • 1 Egg
  • 1 tablespoon Milk

Glaze

  • 0.5 cup Powdered sugar
  • 1 tablespoon Milk or cream
  • 0.25 teaspoon Vanilla extract

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in lemon zest (if using).
  • Gently fold in the blueberries (and flour, if using frozen blueberries).
  • Unfold the puff pastry sheet on a lightly floured surface. Spread the cream cheese mixture evenly over the pastry, leaving a 1/2-inch border.
  • Roll up the pastry tightly into a log. Cut the log into 1-inch thick slices.
  • Arrange the pastry slices on the prepared baking sheet. In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg wash over the pastries.
  • Bake for 20-25 minutes, or until golden brown and puffed up.
  • While the pastries are still warm, whisk together powdered sugar, milk or cream, and vanilla extract to make the glaze. Drizzle the glaze over the cooled pastries.

Notes

For best results, use high-quality puff pastry. If using frozen blueberries, be sure to toss them with the flour to prevent them from leaking too much juice.