Description
These delicious blueberry cream cheese puff pastries are made with a homemade blueberry filling along with a sweet cream cheese mixture spread over a puff pastry sheet, then topped with another pastry sheet, cut into diagonal pieces, rolled up like crescents and baked to golden perfection.
Ingredients
Scale
- 18 ounce fresh blueberries
- ¼ cup sugar
- ¼ cup brown sugar
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 boxes puff pastry sheets
- 8 ounce cream cheese (softened)
- 1 egg yolk
- cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- ¼ cup powdered sugar
Instructions
- Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.
- Rinse blueberries and place in a medium saucepan.
- Sprinkle blueberries with sugar, brown sugar, lemon zest, lemon juice and cornstarch.
- Stir and heat over medium heat until blueberries burst and start to thicken. Stir frequently.
- Let cool.
- In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
- Add egg yolk, sugar, vanilla and lemon juice. Beat until well incorporated.
- On a lightly floured surface, roll out pastry sheets and place one pastry sheet on the prepared baking sheet(s). *Cutting the puff pastry into the diagonal cuts before adding the fillings might be easier when rolling the pastries into crescents.
- Spread half the cream cheese mixture over puff pastry followed by half the blueberry mixture (might not use all of the cream cheese mixture or blueberry filling).
- Top with remaining puff pastry sheet.
- Make diagonal cuts and roll up like crescents. Repeat with remaining puff pastry sheets.
- In a small bowl, whisk egg and water together.
- Brush with egg wash and bake for 20 minutes or until golden brown.
- Dust with powdered sugar before serving.