Blueberry Cream Cheese Puff Pastry
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This Blueberry Cream Cheese Puff Pastry has a flaky, buttery pastry topped with a cream cheese mixture and juicy blueberry jam. This recipe is such an easy and delicious treat to enjoy for breakfast, brunch, or as a dessert.
This Blueberry Cream Cheese Puff Pastry recipe is so simple to make and the perfect little sweet treat with just simple ingredients. The combination of flaky, buttery store-bought puff pastry, creamy cream cheese, and sweet, tangy blueberry jam is delightful.
Why You Will Love This Recipe
- They look fancy and impressive, yet so incredibly simple to make.
- Frozen store-bought puff pastry makes this recipe stress-free! But if you are feeling adventurous, you can make your own puff pastry instead.
- This recipe is a great way to use up any fresh or frozen blueberries you have on hand!
- The recipe is very versatile. You can swap the blueberries with other berries or fruits
Ingredients You Need
- Puff pastry sheets. The puff pastry dough should be thawed but still slightly chilled.
- Blueberry jam. Made from scratch, or you can also use store-bought blueberry jam.
- Fresh blueberries. To add texture to the blueberry jam.
- Cream cheese. Bring the cream cheese to room temperature so you don’t get lumps in the mixture.
- Confectioners’ sugar. To sweeten the cream cheese.
- Milk. To make the cream cheese more spreadable and less stiff.
- Egg yolk. For egg wash on the edges of puff pastry.
For the blueberry jam, you will need:
- Blueberries. Fresh or frozen blueberries will work for the jam. You don’t need to thaw the frozen blueberries.
- Granulated sugar. To sweeten the jam.
- Lemon juice. The lemon’s tartness and acidity brighten and balance the jam’s sweetness, while the acid activates the pectin that is naturally present in the blueberries.
- Cornstarch. To thicken the jam.
How to Make Blueberry Cream Cheese Puff Pastry
Filling. Make the blueberry jam first. In a saucepan, add blueberries, granulated sugar, and lemon juice. Cook on medium heat until reduced for 10-15 minutes. Add cornstarch slurry to thicken the jam. Once thickened, turn off the heat and let it cool before using it. After the blueberry jam has cooled down, mix the jam with fresh blueberries. Then, make the cream cheese mixture by mixing softened cream cheese, confectioners’ sugar, and milk until combined.
Pastry. Cut each sheet of puff pastry into 6 rectangles. Use a knife to score a smaller rectangle inside each piece, about 1/2-inch from the edge.
Assemble. Brush the edges of the pastry with the egg wash. Pipe the cream cheese mixture into each rectangle, then add a spoonful of blueberry jam over the cream cheese mixture.
Bake. Bake the pastries until golden brown. Let them cool slightly before serving.
How to Serve
These are best enjoyed the day they are baked. You can store the unbaked components separately. For the cream cheese mixture, you can store it up to 3-4 days in a piping bag or airtight container. For puff pastry dough, you can freeze the remaining unbaked dough sheets in the freezer up to 1 month. When you are ready to bake, assemble the puff pastry with cream cheese and jam. Bake until golden brown.
If you bake a lot and do have leftovers, you can store them in the refrigerator. They will last for up to 3 days. You can reheat them in the oven or in an air fryer, but they will not be quite as good as leftovers.
More Blueberry Dessert Recipes
- Lemon Blueberry Pound Cake
- Lemon Blueberry Basque Cheesecake
- Easy Blueberry Yogurt Cake
- Blueberry Crumble Cheesecake
- Blueberry Crumble Muffins
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1/2 cup (65 gr) fresh blueberries
Blueberry Jam
- 1 1/2 cups (200 gr) frozen or fresh blueberries
- 1/2 cup (100 gr) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
Cream Cheese
- 8 oz (225 gr) cream cheese, softened
- 1/4 cup (30 gr) confectioners' sugar
- 1-2 tbsp milk
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
Blueberry Jam
- In a medium saucepan, add blueberries, sugar, and lemon juice. Cook on medium heat for 10-15 minutes until reduced. Make sure to stir the jam from time to time to make sure it cooks evenly.
- In a small bowl, mix cornstarch and water until combined. Add the slurry to the blueberry mixture while stirring constantly until the jam is thickened. Turn off the heat and cool completely before using it.
Blueberry Cream Cheese Puff Pastry
- Preheat the oven to 400℉/200℃. Line 2 baking sheets with parchment paper.
- In a medium bowl, add cream cheese. Use a spatula to mix the cream cheese until it turns smooth. Sift in confectioners' sugar and add milk. Mix until well incorporated. Set aside.
- Cut each sheet of puff pastry into 6 equal rectangles with a knife or pizza cutter.
- Place the rectangles on the prepared baking sheets, leaving some space between each rectangle. Use a knife to score a smaller rectangle inside each piece, about 1/2-inch from the edge. Make sure to only gently score the puff pastry, and not cut all the way through.
- In a small bowl, mix egg yolk and water until combined. Brush the edges of the pastry with the egg wash.
- Pipe or spoon the cream cheese mixture and place it in the center of the puff pastry rectangles. Gently spread it, making sure to stay clear from the edges.
- Add fresh blueberries with the blueberry jam for texture. Scoop out a heaping tablespoon on top of the cream cheese mixture.
- Bake for 18-20 minutes until the puff pastry is puffed up and golden brown.
- Allow to cool slightly before serving. Dust with confectioners' sugar and garnish with lemon zest (optional).
