Name: Blueberry Cream Cheese Puff Pastry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 sheet (about 8 oz/225 g) puff pastry, thawed; 4 oz (113 g) cream cheese, softened; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon lemon zest (optional); 1/2 cup (75 g) fresh or frozen blueberries; 1 tablespoon all-purpose flour (if using frozen blueberries); 1 egg; 1 tablespoon milk; 1/2 cup (60 g) powdered sugar; 1–2 tablespoons milk or cream; 1/4 teaspoon vanilla extract

Jump to Recipe

If you love the irresistible pairing of flaky pastry, creamy filling, and juicy berries, you’re in for a delightful treat with Blueberry Cream Cheese Puff Pastry. Each bite is a celebration of textures: buttery, golden pastry cradling a tangy-sweet layer of cream cheese and bursting with sun-kissed blueberries. It’s the kind of easy-yet-impressive recipe that brightens up weekend breakfasts, spiffs up special brunches, or sweetens the everyday afternoon. The simplicity in its preparation is just as charming as the stunning results you’ll pull from your oven!

Blueberry Cream Cheese Puff Pastry Recipe - Recipe Image

Ingredients You’ll Need

With this Blueberry Cream Cheese Puff Pastry, you’ll discover how a handful of humble ingredients transform into something truly magical. Each component plays its part to deliver melt-in-your-mouth softness, vibrant flavor, and a just-right touch of sweetness.

Puff pastry sheets: The foundation for crisp, buttery layers that turn golden and flaky in the oven.
Cream cheese: Softened to perfection, it delivers a creamy, rich middle that anchors the dessert’s flavors.
Granulated sugar: Sweetens the cream cheese without overpowering the blueberry brightness.
Vanilla extract: Adds a warm, aromatic note that blends beautifully with the cream and fruit.
Lemon zest (optional): A hint of zest brings cheerful freshness and just a whisper of tartness.
Fresh or frozen blueberries: Juicy pops of color and flavor—frozen berries need a quick toss in flour to keep the filling perfect.
All-purpose flour: Just one tablespoon, only if using frozen berries, to prevent excess moisture from leaking out.
Egg: The key to a gorgeous golden sheen on your pastry edges.
Milk (for egg wash): Teams up with the egg for that enviable gloss.
Powdered sugar: The secret to a beautifully smooth, pourable glaze.
Milk or cream (for glaze): Loosens the powdered sugar, making the glaze easy to drizzle.
Vanilla extract (for glaze): A little extra vanilla for an irresistible finishing touch.

How to Make Blueberry Cream Cheese Puff Pastry

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C) and line your baking sheet with parchment paper. This ensures even heat and easy, nonstick cleanup. Nothing beats the anticipation of a hot oven while those pastries bake!

Step 2: Ready the Puff Pastry

On a lightly floured surface, roll out your thawed puff pastry sheet just enough to smooth creases. Then, cut it into 6 equal rectangles—these are your individual, generously sized pastries. This bit takes only minutes and forms the flaky base for your Blueberry Cream Cheese Puff Pastry.

Step 3: Mix the Cream Cheese Filling

In a small bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and that optional lemon zest. Stir it all together until you have a smooth, creamy mixture. The filling should be luxuriously spreadable, so take a moment to admire its silky texture!

Step 4: Assemble the Blueberry Cream Cheese Puff Pastry

Spread about one tablespoon of your cream cheese mixture onto the center of each pastry rectangle, making sure to leave a slight border around the edges. Next, if you’re using frozen blueberries, toss them in flour—this prevents any excess juice from turning your pastry soggy. Evenly distribute the blueberries over the cream cheese layer, then gently fold in the pastry edges just a tad to create a rustic border.

Step 5: Give It a Golden Touch

Whisk together your egg and tablespoon of milk. Brush this egg wash over the exposed edges of each pastry; this is what gives your Blueberry Cream Cheese Puff Pastry that irresistible golden finish and subtle crisp crunch.

Step 6: Bake to Perfection

Transfer the filled pastries onto your prepared baking sheet. Slide them into the oven for 15 to 20 minutes, or until the pastry is gloriously golden and puffed. Let them cool slightly—just enough so you won’t burn your fingers but the aroma still fills your kitchen!

Step 7: Finishing Glaze

While the pastries cool, whisk together powdered sugar, milk (or cream), and vanilla extract to form a lush glaze. Drizzle generously over each pastry, letting it sink into every nook and cranny. This sweet touch makes your Blueberry Cream Cheese Puff Pastry even more irresistible!

How to Serve Blueberry Cream Cheese Puff Pastry

Garnishes

A simple dusting of extra powdered sugar always looks elegant, but you can also scatter a few fresh blueberries or some delicate lemon zest curls over the top. For a brunch-worthy presentation, a sprig of fresh mint lets your Blueberry Cream Cheese Puff Pastry feel like it came straight from a bakery case.

Side Dishes

Pair your pastries with softly whipped cream or a spoonful of Greek yogurt for a tangy contrast. If you’re serving them at brunch, a platter of fresh fruit or a light green salad offers a refreshing, palate-cleansing balance.

Creative Ways to Present

Slide each Blueberry Cream Cheese Puff Pastry onto a vintage dessert plate and serve with a delicate fork for afternoon tea vibes. For parties, arrange them on a wooden board with assorted berries and drizzle the glaze just before serving for a stunning, crowd-pleasing centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover pastries can be stored in an airtight container in the refrigerator for up to 3 days. They’ll keep their flavor and texture well, especially if you reheat them before serving.

Freezing

Yes, you can freeze Blueberry Cream Cheese Puff Pastry! Once completely cooled, wrap each one individually in plastic wrap and stash them in a zip-top bag. Freeze for up to a month and thaw overnight in the fridge for a quick treat.

Reheating

To recapture that fresh-from-the-oven magic, reheat pastries in a 350°F (175°C) oven for about 5-8 minutes. The pastry crisps up again, and that filling gets just the right touch of warmth. Avoid using the microwave, as it can make the pastry soggy.

FAQs

Can I use other berries instead of blueberries?

Absolutely! Raspberries or blackberries work beautifully in place of blueberries. Just keep in mind that juicier fruits might require a touch more flour to absorb excess moisture.

What if I don’t have lemon zest?

No worries—the lemon zest adds brightness but isn’t vital. The Blueberry Cream Cheese Puff Pastry will still be delicious with the interplay of sweet and creamy flavors.

Do I need to thaw frozen blueberries before using?

Not at all! Just toss frozen blueberries with a little flour before assembling to help keep the filling from getting too watery.

Can I make these pastries a day in advance?

Definitely. Assemble and bake them the day before, then keep refrigerated. Add the glaze just before serving for the freshest finish.

What’s the best way to prevent soggy pastry bottoms?

Ensure your oven is fully preheated before baking and use parchment paper for even heat distribution. For frozen berries, the flour coating is essential to wick away extra moisture.

Final Thoughts

There’s something special about making Blueberry Cream Cheese Puff Pastry from scratch and sharing it with people you love. It’s the kind of recipe that wows with its beauty and wins hearts with every bite. Give it a try, and get ready for a new favorite in your pastry repertoire!