Description
A flaky, golden puff pastry topped with a smooth vanilla cream cheese layer and sweet, juicy blueberries. This easy yet impressive pastry is perfect for brunch, dessert, or an afternoon coffee treat.
Ingredients
- 1 sheet frozen puff pastry (about 8 ounces), thawed
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry slightly on a lightly floured surface to smooth the seams. Transfer to the prepared baking sheet.
- Lightly score a 1-inch border around the edges without cutting all the way through.
- In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spread evenly inside the scored border.
- In another bowl, gently toss the blueberries with lemon juice and cornstarch. Spoon evenly over the cream cheese layer.
- Whisk the egg with the milk to create an egg wash. Brush along the pastry border and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until the edges are golden brown and puffed.
- Allow to cool slightly before slicing and serving.
Notes
- Frozen blueberries can be used without thawing; toss them with cornstarch while still frozen.
- Add lemon zest to the cream cheese mixture for extra brightness.
- Drizzle with powdered sugar glaze after cooling for added sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F (150°C) oven for 8–10 minutes to maintain crispness.
Nutrition
- Serving Size: 1 slice (1/8 of pastry)
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
