Transform store-bought puff pastry into a fast and bakery-worthy recipe for Blueberry Cream Cheese Pastries.
One should never underestimate the power and versatility of puff pastry. From savory to sweet, bite-sized to crowd-friendly, few foods can transform so swiftly from course to course.
I’ve got one more buttery showstopper to add to the list of puffed pretzels, tarts, sticky buns and edible cornucopias (you won’t want to miss that one): Blueberry Cream Cheese Pastries.
With a few strategic slices of the knife, puff pastry sheets become single serving breakfast pastries topped with a slathering of lemon-spiked cream cheese and a handful of fresh blueberries.
The real beauty here is that any type of berry will work perched atop the bed of cream cheese, so grab what’s in season and give these pastries your own fruit-filled spin.
After a quick bake in the oven, the tasty triangles get a final kiss of sweetness courtesy of a quick-fix glaze, although a shower of confectioners’ sugar would also do the trick. They’ll be puffed and you’ll be stuffed in 30 minutes or less. Now that is time well spent, indeed.
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Ingredients
For the pastries:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1 large egg
For the glaze:
- 1 cup powdered sugar
- 4 teaspoons whole milk
- 2 teaspoons lemon juice
Instructions
Make the pastries:
- Preheat the oven to 400ºF and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
- Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then prick each triangle several times with a fork, leaving a 1/2-inch un-pricked border around the edges.
- In a small bowl, whisk together the egg with 1 tablespoon water. Brush each triangle all over with the egg wash then spread a portion of the cream cheese mixture in the centers of each triangle, leaving a 1/4-inch border around the edges. Top the cream cheese with a portion of the blueberries.
- Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges. Transfer the pastries to a baking rack to cool while you make the glaze.
Make the glaze:
- In a medium bowl, whisk together the powdered sugar, milk and lemon juice until combined. If the glaze is still too thick, whisk in additional milk, 1 teaspoon at a time, until it is thin enough to drizzle.
- Once the pastries have cooled completely, use a small spoon or fork to drizzle the glaze atop the pastries. Serve immediately.
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Recipe inspired by Better Homes and Gardens.
Can I use huckleberry instead?
Sure!
made today…luckily had the fig jam(thanks to daughter in law in Mississippi) was wonderful as a desert after dinner tonight….shared piece with hubby. Will make again,,,,very easy.
I’m so thrilled you enjoyed the recipe, Donna!
Oh what fun on a snowy day. I used another kind of fruit jam with the blueberries. Still very tasty! Yummy lemony cream cheese spread too. It’s easy to over load with berries. Maybe crescent dough would be more sturdy.
I’m glad you enjoyed the recipe, Amy!
I used crescent roll pack and it took no time.
Do you think that you could use crescent rolls instead of puff pastry? Rather than buy fig jam for this recipe is there any other jam that you would recommend?
Hi Fran! I’ve never tried this recipe with crescent rolls, however, another reader has had success in doing so. And any flavor of jam will work great!
I’ve been using this recipe and experimenting with all different toppings, savory and sweet. Thanks for this fun, bright, summer bite!
Awesome! I’m so glad you’ve been enjoying the recipe, Jenny!
My crust went a bit wet in the centre…may have put too much topping on, as they don’t look anything like yours, the flavour is good though
Hi Thel – Did you prick each triangle several times with a fork before spreading the cream cheese mixture?
These turned out seriously AMAZING! I made them for my husband for Father’s Day and he devoured them : ) One thing I will say though is these DO NOT take 15 minutes to prep. Not even close. I think maybe an hour or so is a little more realistic, so don’t plan on these for a quick breakfast unless you have super human skills or helpers. But they were absolutely worth the time!
Thrilled you enjoyed the recipe, Nikki!
I’m thinking about making this recipe for my families annual dessert competition. The only thing that I’m worried about is the fig jam. I’ve never done anything with it and would like to work with something a little more familiar. Anyone have any idea’s for a good substitute? I was thinking raspberry or blackberry jam.
Hi Vera! Any other jam flavor will work great. Enjoy!
I made these twice already!! Everybody loved them:) thanks for the recepie!
So glad you’re enjoying the recipe, Natalya!
These…look…nummy. : ) I want to make these for a get-together at end of Dec but…no fresh blueberries. At least, not ones I trust to be tasty enough this time of year. So…anyone know if frozen would work and how I could do that as well as fresh? Or, barring that, what other fruit could I get away with that wouldn’t have to be fresh in the middle of this winter’s produce availability? Thanks!
Hi Melissa – You can substitute any other fruit for the blueberries, such as raspberries, cherries, strawberries, apples or any other fruit that’s available. Enjoy!
These look amazing! Any recommendations for making them in advance? I was thinking of making the pastries a day ahead and drizzling the glaze just before serving.
I made these beauties tonight and they were DELICIOUS!! My family is full of food critics and they were blown away. The only difficulty that I had was finding the fig jam. Instead, i used blackberry jam. It was a little too runny with the blueberries, sooo, the perfect alternative to make it less runny was to drain some of the juice into the blender then blend the raisins with it. It made it even better! Oh, AAAND, I added one more teaspoon of lemon zest. I will be making this again in the near future!
P.S. Make sure not to put too much of the filling with the blueberries on the dough. It will over flow and will not look pretty! Haha! My second go-around was picture perfect. I hope this was helpful! :)
Good