Description
These delightful pastries feature a flaky puff pastry crust, a creamy lemon-infused cream cheese filling, and a burst of fresh blueberries. Perfect for breakfast, brunch, or a sweet treat.
Ingredients
- 1 package (17.3 oz) frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries
- 1 large egg, for egg wash
- 1 teaspoon water or milk, for egg wash
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 equal squares.
- In a medium bowl, beat softened cream cheese, granulated sugar, lemon zest, and lemon juice until smooth and lump-free.
- Place puff pastry squares on the prepared baking sheet. Score a 1/2-inch border around the edge of each square, being careful not to cut all the way through.
- Spoon 1-2 tablespoons of cream cheese filling into the center of each pastry square, staying within the scored border.
- Evenly scatter fresh blueberries over the cream cheese filling.
- In a small bowl, whisk the egg with water or milk to create an egg wash. Brush the exposed puff pastry edges with the egg wash.
- Bake for 15-20 minutes, or until the pastry is golden brown and puffed, and the filling is set.
- Transfer to a wire rack to cool slightly. Dust with powdered sugar before serving, if desired.
- Prep Time: 20 mins
- Cook Time: 15-20 mins