Recipe Info
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 pastries
🛒 Ingredients
For the Pastries:
- 1 sheet puff pastry, thawed
- 4 oz (½ block) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ cup blueberry preserves (or homemade blueberry compote)
- 1 egg (for egg wash)
- 1 tbsp water
- Powdered sugar, for dusting (optional)
Optional Homemade Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (for thickening)
👩🍳 Instructions
1. Prepare the Filling
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.
If making homemade compote, simmer blueberries, sugar, and lemon juice in a saucepan over medium heat for 5–7 minutes. Stir in the cornstarch slurry to thicken. Cool before using.
2. Prepare the Puff Pastry
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unfold the puff pastry sheet on a lightly floured surface. Cut into 8 equal squares.
3. Assemble the Pastries
Place a spoonful of the cream cheese mixture in the center of each square, then top with about 1 teaspoon of blueberry preserves or compote.
Fold two opposite corners toward the center and pinch lightly to seal (or keep open-faced for a Danish-style pastry).
4. Add Egg Wash
Whisk the egg and water together and brush lightly over the pastry edges for a golden finish.
5. Bake
Bake for 18–20 minutes, or until puffed and golden brown.
Cool for 5 minutes before dusting with powdered sugar or drizzling with glaze if desired.
Optional Glaze (for extra sweetness)
Mix ½ cup powdered sugar with 1–2 tsp milk and drizzle over cooled pastries.
💡 Tips
- Use cold puff pastry to ensure maximum flakiness.
- For a twist, swap blueberries for raspberries or strawberries.
- Store leftovers in the fridge for up to 2 days and reheat at 350°F for 5 minutes.
