That’s where these blueberry cream cheese pastries come in handy!
Its versatility goes from savory bites to mildly sweet options.
This time, were combining a classic duoblueberries and cream cheeseto make bakery-worthy masterpieces everybody will love.
Credit: Karla Conrad
Serve warm, withsweetened whipped cream, or at room temperature on their own.
Ingredients
1(8-oz.
)pkg.cream cheese, softened
13cupsugar
1tsp.lemon juice
1tsp.vanilla extract
1cupfreshorfrozen blueberries
12cupblueberry preserves
1(17.3-oz.
)pkg.frozen puff pastry sheets(2sheets),thawed
1egg
1Tbsp.water
Directions
Preheat oven to 400F.
Line two large baking sheets with parchment paper; set aside.
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth.
Add sugar, lemon juice, and vanilla.
Beat until well mixed; set aside.
In a small bowl stir together blueberries and blueberry preserves; set aside.
On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square.
Cut each square into six rectangles (each about 5x3 1/2 inches).
Transfer rectangles to prepared baking sheets.
In a small bowl beat egg and the water together with a fork.
Brush rectangles with egg mixture.
Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.
Bake for 15 to 18 minutes or until golden brown.
Transfer to wire racks.
Make-Ahead Tip
These blueberry cream cheese pastries can be made ahead.
2,000 calories a day is used for general nutrition advice.
