Blueberry Cheese Puff (Print Version)
# Ingredients:
→ Pastry Essentials
01 -
1/2 cup fresh or frozen blueberries
02 -
1 sheet of puff pastry (8 oz), thawed
03 -
4 oz cream cheese, left out to soften
04 -
2 tablespoons sugar
05 -
1/2 teaspoon vanilla extract
06 -
1/4 teaspoon grated lemon peel (optional)
07 -
1 tablespoon regular flour (only if using frozen berries)
→ Egg Coating
08 -
1 egg
09 -
1 tablespoon milk
→ Sweet Glaze
10 -
1/4 teaspoon vanilla extract
11 -
1/2 cup confectioners' sugar
12 -
1 to 2 tablespoons milk or cream
# Instructions:
01 -
Crank the oven up to 375°F and lay some parchment paper on your baking tray. Roll out your puff pastry on a dusted surface and cut it into 6 rectangles.
02 -
Blend the softened cream cheese with granulated sugar, vanilla, and lemon zest if you're using it until the mixture is smooth and lump-free.
03 -
Smear a bit of the cream cheese blend in the center of each pastry piece. Sprinkle blueberries on top (coat frozen ones in flour first). Tuck the pastry edges in slightly to form borders.
04 -
Mix the egg with milk and brush this over the exposed pastry edges. It'll give them a nice golden look after baking.
05 -
Pop the pastries in the oven for about 15-20 minutes. They should puff up and turn golden. Cool them for a few minutes once out of the oven.
06 -
Stir together powdered sugar, vanilla, and milk until smooth. Pour or drip this glaze over the pastries once they're still warm but no longer hot.
# Notes:
01 -
Switch up the berries with sliced strawberries or raspberries, if you like.
02 -
A sprinkle of nutmeg or cinnamon can boost the flavor a notch.
03 -
Store leftovers in the fridge for up to 2 days. Reheat them in the oven to crisp them back up.