Blueberry Cream Cheese Puff Pastry (Easy & Elegant Dessert!)

These Blueberry Cream Cheese Puff Pastries are a delightful treat that’s both easy to make and elegant to serve! They combine flaky, buttery puff pastry with a creamy, tangy cream cheese filling and a sweet, vibrant blueberry filling. I love how this recipe is perfect for breakfast, brunch, dessert, or a special occasion. The combination of textures and flavors is simply irresistible, and they’re sure to impress your guests!

Why You’ll Love These Puff Pastries

• Flaky and Buttery: Puff pastry creates a light, flaky, and buttery base for the fillings.
• Creamy and Tangy: The cream cheese filling is smooth, creamy, and slightly tangy.
• Sweet and Fruity: The homemade blueberry filling is bursting with fresh blueberry flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Elegant Presentation: These pastries look beautiful and are perfect for a special occasion.

Ingredients for Blueberry Cream Cheese Puff Pastry

Here’s what you’ll need to make these delicious pastries. The full list with measurements is in the recipe card below.

Blueberry Filling

• Fresh blueberries (Fruit)
• Sugar (Sweetener)
• Brown sugar (Sweetener)
• Zest from 1 lemon (Flavoring)
• Lemon juice (Acid)
• Cornstarch (Thickener)

Pastry

• Puff pastry sheets (Pastry)

Cream Cheese Filling

• Cream cheese, softened (Dairy)
• Egg yolk (Binder)
• Sugar (Sweetener)
• Vanilla extract (Flavoring)
• Lemon juice (Acid)

Egg Wash

• Egg (Binder)
• Water (Liquid)

Garnish

• Powdered sugar (Sweetener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Blueberry Cream Cheese Puff Pastries as is, but here are a few ideas for variations:

• Different Berries: Use raspberries, blackberries, or a mix of berries instead of blueberries.
• Add Lemon Zest: Add some lemon zest to the cream cheese filling for extra citrusy flavor.
• Make it Glazed: Drizzle a simple glaze (powdered sugar mixed with milk or lemon juice) over the cooled pastries.
• Add Nuts: Sprinkle some chopped pecans, walnuts, or almonds on top of the filling before baking.
• Different Shape: Instead of rolling them into crescents, you can cut the puff pastry into squares or triangles and make turnovers.

How to Make Blueberry Cream Cheese Puff Pastry

Let me show you how to make these elegant and delicious Blueberry Cream Cheese Puff Pastries:

Preheat Oven and Prepare Baking Sheet

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper. I set it aside.

Make the Blueberry Filling

1. I rinse the blueberries and place them in a medium saucepan.
2. I sprinkle the blueberries with sugar, brown sugar, lemon zest, lemon juice, and cornstarch.
3. I stir and heat over medium heat until the blueberries burst and start to thicken. I stir frequently.
4. I let the filling cool.

Make the Cream Cheese Filling

1. In a medium bowl, I beat the softened cream cheese for 2-3 minutes until it’s smooth.
2. I add the egg yolk, sugar, vanilla extract, and lemon juice.
3. I beat until well incorporated.

Assemble the Pastries

1. On a lightly floured surface, I roll out the pastry sheets.
2. I place one pastry sheet on the prepared baking sheet. Cutting the puff pastry into the diagonal cuts before adding the fillings might be easier when rolling the pastries into crescents.
3. I spread half the cream cheese mixture over the puff pastry, followed by half the blueberry filling (I might not use all of the cream cheese mixture or blueberry filling).
4. I top with the remaining puff pastry sheet.
5. Make diagonal cuts
6. Roll up like crescents

Egg Wash and Bake

1. In a small bowl, I whisk together the egg and water to make an egg wash.
2. I brush the pastries with the egg wash.
3. I bake for 20 minutes, or until golden brown.

Finish and Serve

1. Cool
2. Dust and serve

Tips and Tricks for the BEST Puff Pastries

Here are my secrets for making these pastries truly exceptional:

• Use Good Quality Puff Pastry: Look for all-butter puff pastry for the best flavor and flakiness.
• Thaw Puff Pastry Properly: Thaw the puff pastry in the refrigerator overnight or according to package directions.
• Don’t Overfill: Don’t overfill the pastries, or the filling will spill out during baking.
• Egg Wash: The egg wash gives the pastries a beautiful golden-brown color and helps them to crisp up.
• Serve Warm: These pastries are best served warm, when the pastry is flaky and the filling is gooey.

How to Serve

These Blueberry Cream Cheese Puff Pastries are perfect for:

• Breakfast or Brunch: A delicious and elegant addition to your breakfast or brunch menu.
• Dessert: A sweet and satisfying dessert.
• Tea Time: Perfect for an afternoon tea party.
• Special Occasions: A beautiful and impressive treat for any special occasion.

Make Ahead and Storage

You can prepare the blueberry filling and the cream cheese filling ahead of time and store them separately in the refrigerator. Assemble and bake the pastries just before serving. Leftover baked pastries can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven to re-crisp the pastry.

FAQs about Blueberry Cream Cheese Puff Pastry

• Can I use frozen blueberries?
  • Yes, you can use frozen blueberries. Do not thaw them before cooking.
• Can I make these without the cream cheese filling?
  • Yes, you can omit the cream cheese filling and just use the blueberry filling.
• Can I freeze these pastries?
  • Yes, you can freeze them.

Enjoy these flaky, creamy, and incredibly delicious Blueberry Cream Cheese Puff Pastries! They’re a perfect treat for any occasion.

Blueberry Cream Cheese Puff Pastry

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Cook Time: 20minutes
• Total Time: 45 minutes
• Yield: 8–12 1x
• Category: Dessert, Pastry, Breakfast, Brunch
• Cuisine: American, French-Inspired

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Description

This Blueberry Cream Cheese Puff Pastry is a delicious and elegant dessert or brunch item. Flaky puff pastry is filled with a luscious cream cheese mixture and a vibrant, homemade blueberry filling, then baked until golden brown.

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Ingredients

Scale 1x2x3x

For the Blueberry Filling:

• 18 ounces fresh blueberries (about 3 cups)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened to room temperature
• 1 large egg yolk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

For Assembly:

• 2 boxes (17.3 ounces each, typically containing two sheets) frozen puff pastry sheets, thawed according to package directions
• All-purpose flour, for dusting

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

For Serving (Optional):

• 1/4 cup powdered sugar.

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Instructions

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two, if needed) with parchment paper. Set aside.

• Make the Blueberry Filling:

  • Rinse the fresh blueberries and place them in a medium saucepan.
  • Add the granulated sugar, brown sugar, lemon zest, lemon juice, and cornstarch to the saucepan with the blueberries.
  • Stir well to combine.
  • Cook over medium heat, stirring frequently, until the blueberries burst and the mixture thickens into a sauce-like consistency. This will take about 5-10 minutes.
  • Remove from heat and let the blueberry filling cool completely.

• Make the Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese with an electric mixer (hand mixer or stand mixer) until smooth and creamy (about 2-3 minutes).
  • Add the egg yolk, granulated sugar, vanilla extract, and lemon juice to the cream cheese. Beat until well incorporated and smooth.

• Prepare Puff Pastry: On a lightly floured surface, gently unfold the thawed puff pastry sheets.

• Assemble Pastries (Option 1 – Large Pastry):

  • Place one puff pastry sheet on the prepared baking sheet.

  • Spread half of the cream cheese filling evenly over the puff pastry sheet, leaving a small border around the edges.

  • Spoon half of the cooled blueberry filling evenly over the cream cheese layer. (You may not use all of the filling).

  • Carefully place the second puff pastry sheet on top.

  • CUTTING OPTIONS:

    • Large Rectangle: You can leave it as one large rectangle and cut into squares after baking.
    • Crescents (as described in original recipe): Before adding the fillings, you can cut the puff pastry sheet into triangles, spread the filling on each triangle, and roll them up into crescent shapes. This method will yield individual pastries.
    • Smaller Squares/Rectangles: Cut each puff pastry sheet into smaller squares or rectangles before adding fillings, then top with the second sheet and crimp the edges.

• Assemble Pastries (Option 2 – Individual Turnovers): If you pre-cut the puff pastry into smaller shapes.

  • Spread filling on one piece, top with a second piece of pastry.
  • Crimp the edges well with a fork.

• Make Egg Wash: In a small bowl, whisk together the egg and water until well combined.

• Brush with Egg Wash: Brush the top of the assembled pastry (whether it’s one large pastry or individual ones) with the egg wash. This will give it a golden brown color and a glossy finish.

• Bake: Bake for 20 minutes, or until the puff pastry is golden brown and cooked through. If the pastry starts to brown too quickly, you can loosely tent it with foil.

 

• Cool and Dust: Let the pastry cool slightly on the baking sheet. If you made one large pastry, let it cool for at least 10-15 minutes before cutting. If you made individual pastries, you can serve them sooner. Dust with powdered sugar before serving, if desired.

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Notes

• Puff Pastry: Make sure your puff pastry is thawed but still cold for easier handling. Follow the package directions for thawing.
• Blueberry Filling: The blueberry filling should be completely cooled before assembling the pastries. This prevents the pastry from becoming soggy.
• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
• Egg Wash: The egg wash gives the pastry a golden brown color and a shiny finish.
• Cutting: If making a large pastry, use a sharp knife or pizza cutter to cut it into squares or rectangles after baking.
• Make-Ahead:
• Serving Suggestions: These pastries are delicious served warm or at room temperature. They’re great for breakfast, brunch, or dessert.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days.