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.
I thought these were very tasty! The part that was difficult was spreading the cream cheese spread on the egg washed pastry. I’m wondering if you could leave the middle “unwashed” and then maybe it would spread easier. Otherwise, it just slides everywhere.
That would work, Christine!
I had the same challenge with spreading the cream cheese mixture. Any other tips aside from not brushing the egg wash in the middle?
Hey KW! You can pipe it on to make it easier :)
Please keep recipes coming ! I love them all!
This is what I love to read, Michelle! I’m thrilled you’ve been enjoying Just a Taste!
I signed up to make this for our family Christmas brunch, but the store was out of puffed pastry! I got crescent rolls (butter flake) instead and those worked great as a base. I also used a mix of raspberries and blueberries. Will make again!
Awesome! I’m so glad you enjoyed the recipe, Angie!
How would you recommend storing the leftovers? Do they need to be refrigerated?
Hi Rachel! Yes, you’ll want to store them in an airtight container in the fridge. They’ll still taste great for a day or two. And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)
Tastes great and easy to make. Best of all my husband liked them! I’m hoping my 1 year old son likes them too. They’ll be part of his breakfast in the morning. I’m sure he will. Small tip: I sprinkled sugar along the edges not covered with cream cheese mixture before baking.
Amazing! I’m so thrilled you enjoyed the recipe!
I just made these today and they are delicous. I thought the lemon was just perfect with the blueberry. I only had frozen blueberries but they worked lovely. I used half the sugar and omitted the glaze. Thanks for sharing this recipe!
You are so welcome, Ashley! I’m thrilled you enjoyed the recipe!
Hi Ashley,
I only have frozen blueberries too. Did you have to thaw them beforehand or adjust baking time?
Hi Vanessa! You’ll want to thaw the fruit to release as much moisture as possible. Any water will cause the cream cheese mixture to be too loose and separate.
Great recipe! I am not the biggest lemon fan so I cut out the lemon zest and I also added a dash of salt to my cream cheese mixture and loved it! I did not have powdered sugar so did not make the glaze and these were still delicious without. Will definitely keep these as a staple recipe!
So glad you enjoyed it, Hannah!
My oh my these were incredible. Easy steps… and ingredients I had on hand, which never happens. I halved the recipe for one pastry sheet and it was perfect. That glaze, great addition! The only thing I didn’t add was the zest. Personal preference, I like a hint of lemon. Not overpowering which I find zest tends to do.
Awesome! I’m so glad you enjoyed the recipe, Coco!
Made this for work and it smells and looks amazing not to mention tastes great I love it
Woohoo! I’m thrilled you enjoyed the recipe, Jessica!
It sounds wonderful I’m trying it now. Thanks
Enjoy!
Can I use huckleberry instead?
Sure!
Recipe looks great and can’t wait to try it. However, I’m confused on the fig jam. I don’t see any mention of it in the recipe. I’m I missing something?
Apologies! Updating the recipe now :) That was from a previous version.
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! :)
can you make this the day before and slightly warm them next morning?
Absolutely, Nancy! I’d recommend storing them in an airtight container in the fridge overnight and then warm them in a 250°F oven for just a few minutes before serving. :)
Good
What time did you say you were bringing these over?!
Lovely. I like the fig jam combination. I make my own fig jam and was wondering where else to use it. This is easy to make. Tnx for the idea.
These make me so excited for summer. So pretty!
I love how easy these are!! And pretty too. Yum!
So pretty. I’m lovin this.
These are so pretty. I canNOT resist pastry with berries and cream cheese, love these!
Love the ease of this recipe!
Made these last night for a dessert and they were delicious. I didn’t have a lemon so used a lime and am happy to report that substitution worked well.
Fig jam can be found at Trader Joe’s
These look so good! I love the blueberries :-)
These look so easy yet so amazing! I love the idea of adding fig jam to the berries. Delicious. :)
Any substitutes for the fig jam? I haven’t had any luck finding it.
Kelly, this looks so delicious and easy to do. I love this idea…thanks for sharing!
I seriously can’t wait to make this!! I’m going to stop by a supermarket to grab puff pastry. :) Love the lemon + cream cheese and fig jam (my fav)!!
Kelly these are gorgeous! The color of those berries just draws me in! pinned
These are the prettiest pastries ever!
Love these Kelly!
Mmm these look delicious! It’s almost unfair to call these breakfast pastries.
I would like these in my life….RIGHT now please!
Absolutely adorable and delicious. We were looking for a recipe for a coming ladies meeting and this is going to be it!. Your pictures are outstanding and the uses of blueberries are an absolutely beautiful choice.