Description
These delightful pastries feature golden, flaky puff pastry generously filled with a tangy lemon cream cheese and sweet, bursting blueberries. They are a perfect balance of sweet and tart, ideal for any occasion.
Ingredients
- 1 sheet (17.3 oz) frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 large egg yolk (for filling)
- 1 cup fresh blueberries
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold thawed puff pastry sheet and cut into 9 equal squares. Arrange on the prepared baking sheet.
- In a medium bowl, beat softened cream cheese, granulated sugar, lemon zest, lemon juice, vanilla extract, and egg yolk until smooth and creamy.
- Spoon about 1-2 tablespoons of the cream cheese filling onto the center of each puff pastry square, leaving a 1/2-inch border.
- Fold two opposite corners of each pastry square over the filling, pressing gently to seal.
- Scatter 5-7 fresh blueberries over the exposed cream cheese filling on each pastry.
- In a small bowl, whisk the remaining egg with 1 teaspoon of water to create an egg wash. Brush the exposed pastry edges with the egg wash.
- Bake for 15-20 minutes, or until pastries are puffed and golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with confectioners’ sugar before serving, if desired.
- Prep Time: 20 mins
- Cook Time: 20 mins