Description
Indulge in these easy-to-make blueberry lemon cream pastries, featuring flaky puff pastry, tangy lemon cream cheese, and sweet bursting blueberries. This recipe delivers bakery-quality results right in your home kitchen.
Ingredients
Scale
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 8 oz full-fat cream cheese, softened
- 1/4 cup granulated sugar, plus 1 tablespoon for blueberries
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 large egg, for egg wash
- 1 tablespoon water or milk, for egg wash
- Optional: Powdered sugar for dusting
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat softened cream cheese, 1/4 cup granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Prepare the Blueberry Topping: In a small bowl, toss blueberries with 1 tablespoon granulated sugar.
- Roll Out and Cut the Pastry: Unfold puff pastry on a lightly floured surface. Trim to an even rectangle, then cut into 9 equal squares. Lightly score a smaller 1/2-inch border inside each square.
- Assemble the Pastries: Transfer squares to a parchment-lined baking sheet. Spoon 1-2 tablespoons of cream cheese filling into the center of each inner square, then top with sugared blueberries.
- Bake to Golden Perfection: Preheat oven to 400°F (200°C). Whisk egg with water/milk for an egg wash. Brush egg wash over exposed pastry edges. Bake for 18-22 minutes, until puffed and golden. Cool slightly, then dust with powdered sugar if desired.
- Prep Time: 20 mins
- Cook Time: 20 mins