I recently experimented with a charming Blueberry Cream Cheese Puff Pastry blending flaky puff pastry with smooth cream cheese accented by granulated sugar and lemon juice. Bursting with fresh blueberries, this Quick And Easy Pastries recipe offers a balanced mix of tang and sweetness that intrigues and delights every time.

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I’ve always been a fan of recipes that combine elegance with simplicity. When I discovered Blueberry Cream Cheese Puff Pastry I knew I had to give it a try.

The idea of a sweet, flaky, buttery puff pastry layered with creamy, tangy cream cheese and a sprinkle of granulated sugar really caught my attention. I love mixing in fresh blueberries along with a touch of lemon juice for that extra zing and accentuating the flavors with just a hint of vanilla extract.

Making it is a breeze; I simply roll out the thawed puff pastry, spread the cream cheese blend, top it off with blueberries, and finish it with an egg wash for that perfect golden finish. Whether you’re looking for a quick dessert or a stand-out breakfast treat, this dish nails it every time.

Its bold, fruity, and creamy twist is something that you just dont see everyday.

Why I Like this Recipe

1. I like how the creamy, tangy filling with the fresh blueberries creates a super awesome flavor that always makes me want more.
2. I really enjoy how easy it is to make, even with a bunch of steps, it still feels like something I can whip up on a lazy weekend.
3. I appreciate the flaky, buttery pastry that gives the dish a really nice texture and those golden, crunchy edges that remind me of my favorite bakery treats.
4. I love that this recipe works both for a fancy breakfast and as a sweet dessert—it’s versatile and always gets compliments from my friends and family.

Ingredients

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Puff Pastry: A light source of carbs that gives the dish a flaky, buttery texture its crunch makes it super satisfying.
Cream Cheese: It brings a creamy taste and some protein, making the filling rich and kinda tangy.
Blueberries: They are packed with fibre and vitamins, offering a burst of sweet and slightly tart flavor that lifts the dish.
Lemon Juice: This adds a tangy kick that helps balance the overall sweetness and creaminess of the recipe.
Granulated Sugar: Enhances the sweetness and helps the puff pastry brown nicely during baking.

Ingredient Quantities

1 sheet puff pastry (about 9 x 9 inches), thawed

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 cup fresh blueberries

1 tablespoon lemon juice

1 egg, lightly beaten (for egg wash)

1 tablespoon water (for egg wash)

Powdered sugar for dusting (optional)

Flour for dusting the work surface

How to Make this

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1. Preheat your oven to 400°F and lightly flour your work surface before unrolling the puff pastry to a 9 x 9 inch square.

2. In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s smooth and well mixed.

3. Spread the cream cheese mixture evenly in the center of the puff pastry, leaving about a one inch border all around.

4. Toss the fresh blueberries with the lemon juice in another small bowl then sprinkle them evenly over the cream cheese layer.

5. Gently fold the edges of the puff pastry over the filling to create a rustic border, trying not to cover the blueberries too much.

6. In a small bowl, mix the egg with the tablespoon of water to make a light egg wash.

7. Brush the folded edges and any exposed areas with the egg wash to give the pastry a nice golden finish when baked.

8. Place the pastry on a baking sheet lined with parchment paper and pop it into the preheated oven.

9. Bake for about 18 to 22 minutes or until the puff pastry is golden and the filling is bubbly.

10. Let it cool for a few minutes and if you like, dust the top with powdered sugar before serving. Enjoy your Blueberry Cream Cheese Puff Pastry warm!

Equipment Needed

1. Preheated oven (set to 400°F)
2. Work surface (lightly floured)
3. Medium bowl for beating the cream cheese, sugar, and vanilla
4. Small bowl for tossing the blueberries with lemon juice
5. Small bowl for mixing the egg and water for the egg wash
6. Measuring cups and spoons
7. Pastry brush to apply the egg wash
8. Baking sheet lined with parchment paper
9. Spatula for spreading and folding the pastry

FAQ

Q: Can I use frozen blueberries instead of fresh?

A: Yes you can, but defrost them first and drain off the extra juice or it might make your puff pastry soggy.

Q: What if my puff pastry sticks to the work surface?

A: Just dust the surface with a little extra flour before rolling out the pastry, it helps a lot.

Q: Is there a way i can adjust the sweetness in the cream cheese layer?

A: Absolutely, if you like it less sweet, you can reduce the sugar by a tablespoon and its totally fine.

Q: Can i prepare the cream cheese mixture ahead of time?

A: Sure thing, you can prep it and keep it chilled in the fridge for a few hours, just let it come to room temp before spreading.

Q: How do i know when the puff pastry is perfectly baked?

A: Look for that nice golden brown color on the edges and a crisp texture, then its done and ready to enjoy.

Blueberry Cream Cheese Puff Pastry Recipe Substitutions and Variations

Substitute the puff pastry with a ready-made pie dough or even crescent roll dough if you’re in a hurry.
If you can’t get cream cheese, try using mascarpone or ricotta instead; just be aware the flavor and consistency will change a little.
You can swap granulated sugar with light brown sugar for a slightly caramelly taste, but use a bit less since it’s a bit moister.
If you are out of vanilla extract, almond extract works fine too – just use half the amount as it’s more potent.
The egg wash can be replaced with a mix of milk and a little water if you want a softer shine on the pastry.

Pro Tips

1. Make sure your cream cheese is fully softened before you mix it with the sugar and vanilla so you dont end up with lumps in your filling. If it’s too cold, giving it a few seconds in the microwave can really help.

2. When you’re laying out the blueberries with the lemon juice, be gentle and don’t stir too much. It keeps them from breaking too much and turning mushy in the oven.

3. Chill the puff pastry for a couple of minutes before you unroll it on your floured surface. This makes it easier to handle and helps it keep a nice shape when you fold the edges.

4. Let the pastry sit for a few minutes after you take it out of the oven before dusting with powdered sugar. It helps the sugar stick better instead of melting into the warm pastry.

Blueberry Cream Cheese Puff Pastry Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

625

kcal

Equipment: 1. Preheated oven (set to 400°F)
2. Work surface (lightly floured)
3. Medium bowl for beating the cream cheese, sugar, and vanilla
4. Small bowl for tossing the blueberries with lemon juice
5. Small bowl for mixing the egg and water for the egg wash
6. Measuring cups and spoons
7. Pastry brush to apply the egg wash
8. Baking sheet lined with parchment paper
9. Spatula for spreading and folding the pastry

Ingredients

1 sheet puff pastry (about 9 x 9 inches), thawed
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon lemon juice
1 egg, lightly beaten (for egg wash)
1 tablespoon water (for egg wash)
Powdered sugar for dusting (optional)
Flour for dusting the work surface

Directions

Preheat your oven to 400°F and lightly flour your work surface before unrolling the puff pastry to a 9 x 9 inch square.
In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s smooth and well mixed.
Spread the cream cheese mixture evenly in the center of the puff pastry, leaving about a one inch border all around.
Toss the fresh blueberries with the lemon juice in another small bowl then sprinkle them evenly over the cream cheese layer.
Gently fold the edges of the puff pastry over the filling to create a rustic border, trying not to cover the blueberries too much.
In a small bowl, mix the egg with the tablespoon of water to make a light egg wash.
Brush the folded edges and any exposed areas with the egg wash to give the pastry a nice golden finish when baked.
Place the pastry on a baking sheet lined with parchment paper and pop it into the preheated oven.
Bake for about 18 to 22 minutes or until the puff pastry is golden and the filling is bubbly.
Let it cool for a few minutes and if you like, dust the top with powdered sugar before serving. Enjoy your Blueberry Cream Cheese Puff Pastry warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.