This weekend was cold here in the desert, so we like to turn on our oven and make breakfast. The kitchen is nice and warm and the Blueberry Pastries smell heavenly.
I like to use Pepperidge Farm pastry sheets, they are so versatile and they taste like you spent hours prepping the dough. They are light and flaky and I love the combination of the blueberries and sweetened cream cheese. Once I made the first tray, I changed up the next tray and added lemon curd with the blueberries, and I have to say it was amazing.
You can eat these for breakfast or even an afternoon snack for the kids when they get home from school.
- 1 package cream cheese softened
- ⅓ cup sugar
- 1 ts lemon juice
- 1 ts vanilla extract
- 1 cup frozen blueberries
- ½ cup blueberry preserves
- 1 package frozen puff pastry sheets thawed.
- 1 egg
- 1 TB water
- Lemon Curd (optional)
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, beat the cream cheese until smooth. Add sugar, lemon juice and vanilla and beat until smooth.
- In another bowl combine frozen blueberries and preserves
- Lightly flour a work surface and roll out each sheet of puff pastry to a 10 inch square. Cut each piece into 6 rectangles. 12, total with both sheets.
- Using a fork, prick the center of the rectangle and leave the outside alone. Mix together the egg and water and brush over each of the rectangles.
- Take a spoonful of the cream cheese mixture and place it in the center of each rectangle of pastry.
- You can either put the blueberries on top, right in the middle, or as an option, I added a spoonful of lemon curd on the cream cheese and then added the blueberries.
- Bake the pastries for 15 - 18 minutes, or until the pastry is golden brown. Cool before eating.
You can find more of my recipes at A Day in Candiland. If you like this Blueberry Pastries recipe try these.
Thanks for the great recipe, Candi! Can someone please pass me a cup of coffee to go with it?