Description
Eight individual puff-pastry squares with lightly sweetened cream cheese and fresh blueberries.
Ingredients
Scale
- 1 sheet All-butter puff pastry, thawed according to package
- 4 ounces Block cream cheese, softened
- 3 tablespoons Granulated sugar
- 1 teaspoon Finely grated lemon zest
- 1/2 teaspoon Pure vanilla extract
- 1 cup Fresh blueberries, washed and thoroughly dried
- 1 egg Large egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar
Instructions
- Thaw one approximately 8–9 oz sheet of all-butter puff pastry according to its package, keeping it cool and pliable rather than warm. Heat oven to 400°F. Mix 4 oz softened block cream cheese with 3 tbsp granulated sugar, 1 tsp lemon zest and 1/2 tsp vanilla until smooth. Pat 1 cup fresh blueberries completely dry.
- Unfold pastry on a lightly floured surface and cut into eight equal rectangles. Place on parchment-lined sheets with room to expand. Score a shallow border about 1/2 inch from each edge without cutting through, then prick the centers lightly with a fork. Divide the cheese mixture evenly within the borders and add blueberries evenly, keeping them off the raised rim.
- Refrigerate the shaped pastries about 15 minutes. Whisk 1 egg with 1 tbsp water and brush only exposed pastry borders lightly; scatter 1 tbsp coarse sugar across the borders. Bake at 400°F about 20–25 minutes, rotating or baking sheets sequentially as oven space requires, until pastry is fully puffed and deep golden, not merely brown on top with a raw base.
- Cool about 10 minutes on a rack before serving. The cheese centers should be hot and the pastry cooked through. Record whether the chosen sheet truly produces eight viable portions, whether berries release too much liquid and the actual wall-clock time with one or two sheets.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 25 minutes, included in the total.
Untested conservative estimate: two sequential sheet bakes up to 25 minutes each, 15-minute shaped-pastry chill and 10-minute rack cool; not package thawing or preheating.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast & Brunch
Nutrition
- Serving Size: One pastry