Go Back
Golden blueberry cream cheese puff pastry with flaky layers and purple berry filling. Bakery-style pastries with cream cheese and fresh blueberries on white ceramic plate.

Blueberry Cream Cheese Puff Pastry

Transform frozen puff pastry into bakery-worthy blueberry cream cheese pastries with sweet cream filling and fresh berries. These flaky, golden Danish-style treats are ready in 30 minutes with simple ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pastries
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sheets Frozen puff pastry Thawed but kept cold
  • 8 oz Cream cheese Softened at room temperature
  • 1 cup Fresh blueberries Plump and sweet
  • ⅓ cup Granulated sugar Divided for filling and sprinkling
  • 1 large Egg For filling and wash
  • 1 teaspoon Vanilla extract Pure extract preferred
  • 1 tablespoon Lemon zest From fresh lemon
  • 1 tablespoon Cornstarch Prevents berry bleeding
  • ¼ cup Powdered sugar For dusting
  • ¼ teaspoon Salt Enhances sweet flavors
  • 2 tablespoon Water For egg wash

Equipment

  • Baking sheets For proper spacing
  • Rolling Pin For smooth pastry
  • Medium mixing bowl For cream cheese filling
  • Pastry brush For egg wash
  • Sharp knife For cutting pastry
  • Fork For sealing edges
  • Small bowl For egg wash
  • Fine mesh sieve For dusting sugar

Method
 

  1. Thaw puff pastry sheets according to package directions, keep cold but pliable
  2. Preheat oven to 400°F and line baking sheets with parchment paper
  3. Unfold pastry on floured surface, roll gently to smooth creases
  4. Cut each sheet into 6 rectangles for individual pastries
  5. Beat cream cheese until smooth, add sugar, egg, vanilla, lemon zest, salt
  6. Toss blueberries with cornstarch to prevent bleeding
  7. Place 2 tablespoons filling in center of each rectangle
  8. Add 6 to 8 coated blueberries on top of filling
  9. Fold pastry over filling, seal edges with fork tines
  10. Brush tops with beaten egg mixed with water
  11. Cut small steam vents in tops to prevent bursting
  12. Bake 18 to 22 minutes until golden brown and puffed
  13. Let cool 5 minutes before serving
  14. Dust with powdered sugar before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.