Blueberry Cream Cheese Pastries
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)!
- 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
- 1 cup powdered sugar
- 6 teaspoons (or slightly more) whole milk
- 2 teaspoons lemon juice
- Pre-heat oven to 400 degrees F.
- In a bowl of a stand mixer, fitted with the paddle attachment, blend cream cheese until smooth.
- Add sugar, lemon juice, lemon zest and vanilla to cream cheese and blend until combined.
- In a small sauce pain, warm fig jam until it has thinned slightly (avoid burning!)
- Place blueberries in medium size bowl and pour fig jam on top, stirring to combine until berries are thoroughly coated.
- 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).
- Cut each square into four smaller squares, finally cutting each square in half, diagonally to form small triangles.
- Prick each triangle several times with a fork, LEAVING A 1/2-INCH UN-PRICKED BORDER around the edges.
- 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).
- Brush and completely coat each triangle with egg wash.
- Spread a dollop of cream cheese in the center of each triangle, leaving a 1/4 border around the edges.
- Top the cream cheese with the blueberry/fig mixture, spreading evenly across.
- Bake for 17-20 minutes or until gold brown and puffed around the edges.
- Remove pastries from oven and place on a cooling rack.
- 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.
- 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