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Blueberry Cream Cheese Pastry: A Delicious & Easy Recipe

  • Total Time: 180 minutes
  • Yield: 12-16 pastries 1x

Description

Flaky, homemade pastries filled with a creamy cream cheese filling and a sweet, bursting blueberry topping. A perfect treat for breakfast, brunch, or dessert!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional, but highly recommended!)
  • 4 cups fresh blueberries, rinsed and patted dry
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or lemon juice

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough starts to clump together but is not sticky.
  4. Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  5. In a medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
  6. Beat in the egg until well combined. Then, stir in the vanilla extract and lemon zest (if using).
  7. Cover the bowl and set aside while you prepare the blueberry topping.
  8. In a medium saucepan, combine the fresh blueberries and granulated sugar.
  9. In a small bowl, whisk together the cornstarch and water until smooth.
  10. Pour the cornstarch mixture into the saucepan with the blueberries. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens slightly (about 5-7 minutes).
  11. Remove from heat and stir in the lemon juice.
  12. Allow the blueberry topping to cool slightly before assembling the pastries.
  13. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  14. On a lightly floured surface, roll out one disc of pastry dough into a large rectangle, about 1/8 inch thick.
  15. Using a sharp knife or pizza cutter, cut the rectangle into smaller rectangles, about 3×4 inches in size.
  16. Carefully transfer the rectangles to the prepared baking sheet, leaving some space between each one.
  17. Spoon a generous tablespoon of the cream cheese filling onto the center of each rectangle, leaving a small border around the edges.
  18. Spoon a generous amount of the blueberry topping over the cream cheese filling.
  19. Roll out the second disc of pastry dough and cut into rectangles as before.
  20. Carefully place the second layer of pastry rectangles on top of the filling.
  21. Gently press the edges of the top and bottom pastry layers together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
  22. In a small bowl, whisk together the egg and milk (or water). Brush the tops of the pastries with the egg wash.
  23. Bake for 20-25 minutes, or until the pastries are golden brown and the filling is bubbly.
  24. Remove from the oven and let the pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  25. In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice, one teaspoon at a time, until you reach your desired consistency.
  26. Drizzle the glaze over the cooled pastries.
  27. Let the glaze set for a few minutes before serving.

Notes

  • Chilling the dough is crucial for flaky pastry. Don’t skip this step!
  • Make sure your cream cheese is softened for a smooth filling.
  • Cool the blueberry topping slightly to prevent melting the cream cheese filling.
  • Crimp the edges of the pastries well to prevent filling from leaking.
  • These pastries are best enjoyed fresh.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes

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Find it online: https://recipesgrape.com/blueberry-cream-cheese-pastry/