Blueberry Cream Cheese Puff Pastries (Print Version)
# Ingredients:
→ For the Pastry
01 -
1 sheet (8 oz) puff pastry, thawed
02 -
4 ounces cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1/2 teaspoon vanilla extract
05 -
1/4 teaspoon lemon zest (optional)
06 -
1/2 cup fresh or frozen blueberries
07 -
1 tablespoon all-purpose flour (if using frozen blueberries)
→ For the Egg Wash
08 -
1 egg
09 -
1 tablespoon milk
→ For the Glaze
10 -
1/2 cup powdered sugar
11 -
1-2 tablespoons milk or cream
12 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Heat your oven to 375°F and line a baking sheet with parchment paper. On a floured surface, cut your puff pastry into 6 equal rectangles.
02 -
Beat together your softened cream cheese, sugar, vanilla, and lemon zest if using, until it's nice and smooth.
03 -
Spread some cream cheese mix in the middle of each pastry rectangle. Top with blueberries (tossed in flour if frozen). Fold the edges in slightly to make a border.
04 -
Whisk egg and milk together, then brush it on the pastry edges so they'll turn golden brown in the oven.
05 -
Bake for 15-20 minutes until they're puffed up and golden brown. Let them cool a bit.
06 -
Mix powdered sugar, milk, and vanilla until smooth. Drizzle this sweet glaze over your slightly cooled pastries.
# Notes:
01 -
Try different fruits like strawberries or raspberries for variety
02 -
Add a pinch of cinnamon or nutmeg for extra flavor
03 -
Leftovers keep in the fridge for 2 days - reheat in the oven to crisp them up