Blueberry Cream Cheese Puff Pastry
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.
Servings: servings
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).
Notes
If you don't want to make the blueberry jam from scratch, you can use 2/3 cup of store-bought blueberry jam.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 36mg | Sodium: 163mg | Potassium: 76mg | Fiber: 1g | Sugar: 15g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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