Introduction

These Blueberry Cream Cheese Puff Pastries combine flaky, golden puff pastry with a luscious cream cheese filling and a sweet, tangy blueberry compote. Perfect for a special breakfast, brunch, or dessert, they’re easier to make than you might think and always impress.

A close-up of a stack of three golden-brown puff pastries with visible layers of flaky crust and a shiny glaze, filled with a purple raspberry jam that peeks out in stripes and pockets. The pastries are dusted lightly with powdered sugar, highlighting their delicate texture. Around the pastries, there are white bowls filled with plump blueberries, set on a white marbled surface. The background shows more puff pastries slightly out of focus, giving depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 ounces fresh blueberries
¼ cup sugar
¼ cup brown sugar
Zest from 1 lemon
1 tablespoon lemon juice
1 tablespoon cornstarch
2 boxes puff pastry sheets
8 ounces cream cheese, softened
1 egg yolk
⅓ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 egg
1 tablespoon water
¼ cup powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
Step 2: Rinse the blueberries and place them in a medium saucepan. Add sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Stir to combine.
Step 3: Heat the mixture over medium heat until the blueberries burst and the filling thickens, stirring frequently. Remove from heat and let cool completely.
Step 4: In a medium bowl, beat the softened cream cheese for 2–3 minutes until smooth. Add egg yolk, sugar, vanilla, and lemon juice; beat until well combined.
Step 5: Lightly flour your work surface and roll out the puff pastry sheets. Place one sheet on the prepared baking sheet. For easier rolling, cut diagonal strips into the pastry before adding fillings.
Step 6: Spread half of the cream cheese mixture evenly over the pastry sheet, then spoon half of the cooled blueberry filling on top.
Step 7: Cover with the second puff pastry sheet. Make diagonal cuts into the pastry and roll the strips up like crescents to enclose the filling. Repeat with remaining puff pastry, cream cheese, and blueberry filling.
Step 8: In a small bowl, whisk together the egg and water to make an egg wash. Brush it over the top of the rolled pastries.
Step 9: Bake in the preheated oven for about 20 minutes, or until the pastries are puffed up and golden brown.
Step 10: Let the pastries cool slightly, then dust with powdered sugar before serving.

Tips & Variations

Use frozen blueberries if fresh are not available; just thaw and drain excess liquid before cooking.
For added texture, sprinkle chopped nuts like almonds or pecans inside the filling.
If you prefer a tarter filling, increase the lemon juice slightly or add a pinch of cinnamon for warmth.
Make sure your cream cheese is softened to avoid lumps in the filling.
Brush the edges of the pastry with a little water before rolling to help seal them tightly.

Storage

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven (about 325°F / 160°C) for 5–10 minutes to restore crispness. These pastries are best enjoyed fresh but can also be frozen unbaked; thaw in the refrigerator and bake as directed.

How to Serve

The image shows a white plate with four crescent-shaped pastries that have layers of golden-brown dough and dark purple blueberry filling swirled inside. The tops of the pastries are lightly dusted with white powdered sugar. Around the pastries, fresh whole blueberries are scattered, adding a pop of blue color. In the soft-focused background, there is another white plate with more pastries and bowls filled with blueberries. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pastries ahead of time?

Yes, you can prepare the pastries up to the point of baking, then cover and refrigerate them for a few hours before baking. This makes them convenient for preparing ahead for brunch or gatherings.

What can I substitute for cream cheese?

If you don’t have cream cheese, ricotta or mascarpone cheese can be good substitutes, though they will create a different texture and flavor. Adjust sweetness to taste since some cheeses are milder than cream cheese.