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+ servings
Benjamin

5-Ingredient Blueberry Cream Cheese Puff Pastry

These Blueberry Cream Cheese Puff Pastries are flaky, buttery, and filled with a creamy, tangy cream cheese filling and bursts of sweet blueberries. Perfect as a breakfast treat, brunch favorite, or elegant dessert, they bake to golden perfection in just minutes. Whether enjoyed warm with a dusting of powdered sugar or drizzled with a simple glaze, these pastries will add a touch of indulgence to any occasion!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 pastries
Course: Breakfast, Dessert
Cuisine: French-inspired

Ingredients
  

  • 1 sheet puff pastry thawed
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest optional
  • 1 cup fresh blueberries
  • 1 egg beaten (for egg wash)
  • Powdered sugar for dusting, optional

Method
 

  1. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the Cream Cheese Mixture: In a bowl, combine the cream cheese, sugar, vanilla extract, and lemon zest. Mix until smooth.
  3. Cut the Puff Pastry: Roll out the thawed puff pastry and cut into 6 equal squares.
Assemble the Pastries:
  1. Spoon a small amount of the cream cheese mixture onto the center of each pastry square.
  2. Add a handful of fresh blueberries on top.
  3. Fold the corners toward the center and press gently to seal.
  4. Brush with Egg Wash: Lightly brush the pastries with beaten egg to create a golden crust.
  5. Bake: Place the pastries on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.
  6. Cool and Serve: Let the pastries cool for a few minutes. Dust with powdered sugar before serving.
 

    Notes

    • For extra crispiness, bake at 400°F for the last few minutes.
    • Use frozen blueberries if fresh ones aren’t available—no need to thaw!
    • Add a glaze by mixing powdered sugar with lemon juice for a sweet finish.
    • Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes to restore crispiness.

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