Ingredients
Scale
- 1 sheet puff pastry (thawed, kept cold)
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 tsp cornstarch
- 1 tsp lemon juice (optional, for blueberry topping)
- 1 egg (for egg wash)
- 2 tbsp powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut puff pastry sheet into 4 or 6 squares and score a smaller square inside each piece to create a border.
- Mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Cook blueberries with sugar, lemon juice, and cornstarch until thickened; cool completely.
- Spoon cream cheese mixture into the center of each square, staying within the border.
- Add a spoonful of cooled blueberry mixture on top of the cream cheese.
- Brush pastry edges with egg wash.
- Bake for 18–22 minutes until puffed and golden brown.
- Cool on pan for 10 minutes before transferring to a wire rack.
- Optionally, dust with powdered sugar or drizzle with glaze before serving.
Notes
- Keep puff pastry cold until use to ensure a flaky rise.
- Cool blueberry topping fully before adding to avoid melting the cream cheese.
- Store leftovers in the fridge and reheat for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian