Description
These Blueberry Cream Cheese Pastries are a delightful and easy-to-make treat featuring flaky puff pastry filled with a smooth cream cheese mixture and topped with a sweetened mixed berry compote. Perfect for breakfast, brunch, or a sweet snack, these pastries bake to a golden crisp and are optionally dusted with powdered sugar for an elegant finish.
Ingredients
Filling
- 5 oz cream cheese (full fat, softened)
- 1 tbsp granulated sugar (for cream cheese)
- 1 cup mixed berries (frozen)
- 1/3 cup granulated sugar (for berries)
Pastry
- 1 sheet refrigerated puff pastry dough
- Milk (for brushing the pastry edges, about 1-2 tbsp)
- Turbinado sugar (optional, for sprinkling on top)
- Powdered sugar (optional, for dusting after baking)
Instructions
- Cook berries: In a small saucepan, combine the mixed berries and 1/3 cup granulated sugar. Heat on medium, stirring occasionally, until the berries soften and the sugar dissolves completely, creating a sweet berry compote. Remove from heat and let it cool to room temperature.
- Prepare puff pastry: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the refrigerated puff pastry sheet onto the lined baking sheet and gently press it flat to remove any folds.
- Cut pastry circles: Using a 3.2-inch round cookie cutter, cut out 12 circles from the puff pastry. For each circle, use a 2.2-inch round cookie cutter to press gently into the center, creating an indentation without cutting through the dough entirely. This will form a well to hold the filling.
- Make cream cheese filling: In a medium bowl, beat together the softened cream cheese and 1 tablespoon sugar until smooth and fully combined.
- Assemble pastries: Using an offset spatula or spoon, spread about 1 ½ tablespoons of the cream cheese mixture onto the center indentation of each puff pastry circle, spreading it evenly to the edges of the inner circle. Then, using a slotted spoon, scoop approximately 1 tablespoon of the cooled berry compote onto the cream cheese on each pastry.
- Brush edges and optionally sprinkle sugar: Lightly brush the edges of the outer circle of each pastry with milk to promote browning. Optionally, sprinkle a little turbinado sugar on the edges for extra crunch and sweetness.
- Bake pastries: Place the baking sheet on the center rack of the preheated oven and bake for 15 minutes or until the edges of the puff pastry are golden brown and the bottoms are fully cooked.
- Cool and finish: Remove the pastries from the oven and allow to cool slightly on the baking sheet. Once cooled, optionally dust the tops with powdered sugar before serving for an extra touch of sweetness and presentation.
Notes
- Ensure cream cheese is softened for easy mixing.
- Frozen mixed berries can be substituted with fresh berries if available.
- Use a slotted spoon to avoid excess juice on the pastries, which could make them soggy.
- Do not cut through the pastry with the smaller cookie cutter; pressing gently creates a border that keeps filling in place.
- Allow pastries to cool slightly before dusting with powdered sugar to prevent melting.
- These pastries can be served warm or at room temperature.
- For a more vibrant berry flavor, add a squeeze of lemon juice to the berry compote while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
