Blueberry Cheese Pastry (Print Version)
# Ingredients:
→ Vanilla Glaze
01 -
1/2 cup (60 g) powdered sugar
02 -
1-2 tablespoons milk or cream
03 -
1/4 teaspoon vanilla extract
→ Cream Cheese Filling
04 -
4 oz (113 g) cream cheese, softened
05 -
2 tablespoons granulated sugar
06 -
1/4 teaspoon lemon zest (optional)
07 -
1/2 teaspoon vanilla extract
→ Pastry Base
08 -
1 sheet (about 8 oz/225 g) puff pastry, thawed
→ Blueberry Topping
09 -
1/2 cup (75 g) fresh or frozen blueberries
10 -
1 tablespoon all-purpose flour (if using frozen blueberries)
→ Egg Wash
11 -
1 egg
12 -
1 tablespoon milk
# Instructions:
01 -
Set your oven to 375°F (190°C). Prep a baking tray with parchment paper so cleanup is quicker and nothing sticks.
02 -
Lay the puff pastry on a floured surface. Open it up and use a rolling pin to flatten the creases. With a knife or pizza cutter, slice into six rectangles.
03 -
Grab a small bowl and beat together softened cream cheese, sugar, vanilla extract, and optional lemon zest until smooth. Make sure it’s nice and creamy without any lumps.
04 -
Put frozen blueberries in a bowl and toss them with flour so they don’t get too watery while baking. Fresh ones are good to go as is.
05 -
On the prepared baking tray, place the pastry rectangles with a bit of space around each. Spread a tablespoon of the cream cheese mixture in the center, leaving the edges clean.
06 -
Scatter the blueberries over the cream cheese layer, dividing them equally. Lightly press them down so they stay in place.
07 -
Score the edges of the pastry (about 1/2 inch in) with a knife, but don’t cut all the way through. This helps it puff up nicely. You can also fold the edges a bit if you want.
08 -
Whisk the egg with the milk in a bowl. Dip a pastry brush into the egg wash and paint the edges of each pastry. This will give them a golden baked look.
09 -
Pop the tray into your preheated oven and bake for 15-20 minutes. You’ll know they’re done when the pastries are puffed up and golden, and the filling is firm but still soft.
10 -
While the pastries are baking, stir powdered sugar, a tablespoon of milk or cream, and vanilla together in a small bowl until smooth. Add more liquid as needed to make it easy to drizzle.
11 -
After taking the pastries out, let them cool on the baking tray for about 5 minutes. Drizzle the glaze over while they’re still warm or wait a bit longer if you prefer. Serve when ready!
# Notes:
01 -
Make sure your puff pastry isn’t warm when you handle it, but it should be thawed.
02 -
They taste best the same day—super flaky when fresh!
03 -
For a bright citrus flavor, try mixing a bit of lemon juice into the glaze.