Blueberry Cream Cheese Puff Pastry Crescents Recipe
Delight in these Blueberry Cream Cheese Puff Pastries featuring a flaky puff pastry exterior filled with a luscious blend of fresh blueberry compote and smooth cream cheese. Perfect for breakfast, brunch, or a sweet snack, these pastries combine tangy lemon notes with a rich, creamy filling, all baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pastries 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blueberry Filling
- 18 ounces fresh blueberries
- ¼ cup sugar
- ¼ cup brown sugar
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 egg yolk
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Pastry
- 2 boxes puff pastry sheets
Egg Wash
- 1 egg
- 1 tablespoon water
Optional Topping
- ¼ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures easy clean-up and prevents sticking.
- Prepare Blueberry Filling: Rinse the blueberries thoroughly and place them in a medium saucepan. Sprinkle with sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Stir to combine and heat over medium heat, stirring frequently until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool completely.
- Make Cream Cheese Filling: In a medium bowl, beat the softened cream cheese for 2 to 3 minutes until smooth and creamy. Add the egg yolk, sugar, vanilla extract, and lemon juice. Continue beating until all ingredients are well incorporated and the mixture is smooth.
- Prepare Puff Pastry: Lightly flour your work surface and roll out the puff pastry sheets. Place one sheet on the prepared baking sheet. For easier handling, consider cutting the puff pastry into diagonal strips before assembling.
- Assemble Pastries: Spread half of the cream cheese filling evenly over the puff pastry sheet, followed by spreading half of the cooled blueberry mixture on top. Be careful not to overfill. Top with the second puff pastry sheet.
- Form Crescents: Make diagonal cuts through both pastry layers, creating strips. Carefully roll each strip diagonally into crescent shapes, enclosing the filling. Repeat with any remaining puff pastry sheets and fillings.
- Apply Egg Wash: In a small bowl, whisk together one egg and one tablespoon of water. Brush the egg wash over the rolled pastries to promote a golden, glossy finish.
- Bake: Bake the pastries in the preheated oven for about 20 minutes or until they are puffed up and golden brown.
- Optional Dusting: Once slightly cooled, dust the pastries lightly with powdered sugar for a sweet finishing touch.
Notes
- Ensure the puff pastry sheets are thawed properly before rolling to prevent cracking.
- Cooling the blueberry filling before assembly prevents the pastry from becoming soggy.
- You can adjust the sugar in the blueberry filling based on the tartness of your berries.
- For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; reheat before serving.
Keywords: blueberry cream cheese pastries, puff pastry desserts, lemon blueberry pastries, breakfast pastries, sweet puff pastry
