Blueberry Cream Pastry (Print Version)
# Ingredients:
→ Pastry Base
01 -
One puff pastry sheet (8 oz), defrosted
02 -
4 oz of softened cream cheese
03 -
2 tbsp of white sugar
04 -
1/2 tsp vanilla extract
05 -
Optional: Zest from a quarter of a lemon
06 -
1/2 cup of fresh or frozen blueberries
07 -
1 tbsp all-purpose flour (only for frozen blueberries)
→ Egg Coating
08 -
1 large egg
09 -
1 tbsp milk
→ Sweet Drizzle
10 -
1/2 cup powdered sugar
11 -
1-2 tbsp milk or heavy cream
12 -
Splash of vanilla extract (1/4 tsp)
# Instructions:
01 -
Set your oven to 375°F and grab a baking sheet. Lay some parchment paper on it. On a lightly floured surface, cut the puff pastry into six even rectangles.
02 -
Whip cream cheese, sugar, vanilla, and zest (if you want some) until smooth and creamy.
03 -
Add the cream cheese mix to the center of each pastry slice. Sprinkle over the blueberries (flour-coated if frozen). Fold the edges a bit to create a mini border.
04 -
Mix the egg with milk and brush it along the pastry edges to get that golden color when baked.
05 -
Bake for around 15-20 minutes, or until you see golden puffed layers. Let them cool slightly before moving on.
06 -
Stir powdered sugar with milk and vanilla until smooth. Drizzle it generously over the slightly cooled pastries.
# Notes:
01 -
Switch it up with fruits like raspberries or strawberries
02 -
Sprinkle in a dash of cinnamon or nutmeg for added taste
03 -
Leftovers can chill in the fridge for 2 days. Warm them in the oven to crisp back up.