Blueberry Cream Cheese Pastries

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The verdict is in, I LOVE PUFF PASTRIES. So I'm adding this to the my list, right behind the Peach & Goat Cheese Tart with Honey.

What's better than blueberries and cream cheese? The added twist of fig jam. So good and the perfect, easy-to-make breakfast sweet that's sure to impress your houseguests - OR - to enjoy all by yourself (like I did)!

Ingredients:

Pastries

• 1 (8-ounce) package of cream cheese, softened (I put mine in the microwave for 20 seconds)
• 1/3 cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 1 1/2 cup fresh blueberries
• 3/4 cup fig jam
• 1 package frozen puff pastry, thawed - (I used 1 sheet)
• 1 large egg

Glaze

• 1 cup powdered sugar
• 6 teaspoons (or slightly more) whole milk
• 2 teaspoons lemon juice

Directions:

1. Pre-heat oven to 400 degrees F.
2. In a bowl of a stand mixer, fitted with the paddle attachment, blend cream cheese until smooth.
3. Add sugar, lemon juice, lemon zest and vanilla to cream cheese and blend until combined.
4. In a small sauce pain, warm fig jam until it has thinned slightly (avoid burning!)
5. Place blueberries in medium size bowl and pour fig jam on top, stirring to combine until berries are thoroughly coated.
6. Roll out your thawed puff pastry on to a lightly floured surface until it's a 10-inch square. (NOTE: I usually remove pastry from freezer and thaw at room temperature for about 30 minutes. If you're pastry is more of a rectangle, simple cut off some from the side to form your square).
7. Cut each square into four smaller squares, finally cutting each square in half, diagonally to form small triangles.
8. Prick each triangle several times with a fork, LEAVING A 1/2-INCH UN-PRICKED BORDER around the edges.
9. In a small bowl, whisk the egg with 1 tablespoon of water (water is optional but good if you start to run out of egg wash).
10. Brush and completely coat each triangle with egg wash.
11. Spread a dollop of cream cheese in the center of each triangle, leaving a 1/4 border around the edges.
12. Top the cream cheese with the blueberry/fig mixture, spreading evenly across.
13. Bake for 17-20 minutes or until gold brown and puffed around the edges.
14. Remove pastries from oven and place on a cooling rack.

Glaze Instructions

1. In a medium bowl, whisk powdered sugar, milk and lemon just until combined. (If glaze is too dry/thick, continue to add milk a little at a time until thin enough to drizzle but NOT TOO RUNNY!) If your mixture is too runny, add a little more powdered sugar. 
2. Once pastries have cooled, use a spoon to lightly drizzle each pastry with glaze.

Photography by Jonathan Stiers ©2015 | Recipe adapted from Just a Taste