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Blueberry Cream Cheese Puff Pastry Crescents Recipe

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4.3 from 14 reviews

Delight in these Blueberry Cream Cheese Puff Pastries, combining flaky buttery puff pastry with creamy, tangy cream cheese and a sweet, juicy blueberry filling infused with lemon zest. Perfect as a breakfast treat or elegant dessert, these pastries bake to golden perfection and are dusted with powdered sugar for a touch of sweetness.

Ingredients

Blueberry Filling

  • 18 ounces fresh blueberries
  • ¼ cup sugar
  • ¼ cup brown sugar
  • Zest from 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1 egg yolk
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Puff Pastry & Finishing

  • 2 boxes puff pastry sheets (typically 2 sheets per box)
  • 1 egg
  • 1 tablespoon water
  • ¼ cup powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Blueberry Filling: Rinse the blueberries thoroughly and place them in a medium saucepan. Sprinkle the sugar, brown sugar, lemon zest, lemon juice, and cornstarch over the berries. Stir gently to combine.
  3. Cook Blueberries: Heat the blueberry mixture over medium heat, stirring frequently. Cook until the blueberries burst and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely to avoid soggy pastry.
  4. Make Cream Cheese Filling: In a medium bowl, beat the softened cream cheese for 2 to 3 minutes until smooth and creamy. Add the egg yolk, sugar, vanilla extract, and lemon juice, then beat again until all ingredients are fully incorporated into a smooth filling.
  5. Prepare Puff Pastry: Lightly flour your work surface and roll out the puff pastry sheets. Place one pastry sheet onto the prepared baking sheet. For easier rolling, you can cut the pastry into diagonal strips prior to adding the filling.
  6. Assemble Pastries: Spread half of the cream cheese mixture evenly over the pastry sheet, then layer with half of the cooled blueberry filling. Top with the remaining puff pastry sheet.
  7. Shape Pastries: Make diagonal cuts through the layered pastry and fillings, then roll each diagonal piece up into crescent shapes. Repeat the layering and rolling with the remaining puff pastry sheets and fillings.
  8. Prepare Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the rolled pastries generously to help them turn golden and shiny during baking.
  9. Bake: Place the pastries in the preheated oven and bake for about 20 minutes, or until they are puffed up and golden brown.
  10. Serve: Remove pastries from the oven and allow them to cool slightly. Dust with powdered sugar before serving to add a delicate sweetness and decorative finish.

Notes

  • Make sure the blueberry filling is completely cooled before spreading on the puff pastry to prevent it from soaking and weakening the dough.
  • Softened cream cheese should be at room temperature for smooth incorporation.
  • Cutting the puff pastry into diagonal strips before filling helps achieve neat crescent shapes.
  • Use parchment paper or a silicone mat to prevent sticking and for easier cleanup.
  • Leftover pastries can be stored in an airtight container at room temperature for up to 2 days; reheat gently before serving.

Find it online: https://cookedbysarah.com/blueberry-cream-cheese-puff-pastry-crescents-recipe/