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Blueberry Cream Cheese Puff Pastry

This Blueberry Cream Cheese Puff Pastry is an elegant yet incredibly easy breakfast or dessert that comes together in under 30 minutes. Flaky, buttery puff pastry is filled with a creamy sweetened cream cheese mixture and juicy blueberries, then baked until golden and puffed. Perfect for brunch, holiday mornings, or when you need a quick impressive treat, this recipe uses only a handful of ingredients.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 pastries
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 4 oz cream cheese, softened
  • 0.25 cup granulated sugar, divided
  • 0.5 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 large egg (for egg wash)
  • 1 tbsp coarse sugar (for topping, optional)
  • 1 tbsp powdered sugar for dusting

Equipment

  • baking sheet
  • parchment paper
  • small mixing bowls
  • pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, beat softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy.
  3. In another small bowl, combine blueberries with remaining 2 tablespoons of sugar. Toss to coat.
  4. Lightly roll out the thawed puff pastry sheet on a lightly floured surface to smooth the seams. Cut into 4 equal rectangles (or leave as one large rectangle for a danish-style pastry).
  5. Place the puff pastry rectangles on the prepared baking sheet. Spread a thin layer of the cream cheese mixture in the center of each rectangle, leaving a 1/2-inch border. Top with sugared blueberries.
  6. Fold the edges of the pastry over the filling, pinching the corners to seal. Brush the exposed pastry with egg wash. Sprinkle with coarse sugar if desired.
  7. Bake for 15-18 minutes until the pastry is puffed and golden brown.
  8. Let cool on the baking sheet for 5 minutes. Dust with powdered sugar before serving. Serve warm or at room temperature.

Notes

Thaw puff pastry according to package directions (about 40 minutes at room temperature). Do not overfill — too much filling will leak out. Use cold puff pastry — if it gets too warm, refrigerate for 10 minutes. Egg wash gives a beautiful golden shine. Let cool slightly before serving — filling is very hot.