Blueberry Cream Cheese Puff Pastry

This blueberry cream cheese puff pastry is a sweet, flaky treat I love baking when I want something quick but impressive. The golden puff pastry holds a creamy filling of sweetened cream cheese and juicy blueberries, making every bite crisp, rich, and fruity.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet looks bakery-quality. I like how the puff pastry bakes into delicate layers while the cream cheese adds richness and the blueberries bring a burst of freshness. It works beautifully as breakfast, brunch, or dessert, and I can even serve it at gatherings when I want a pastry that feels special without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (store-bought or homemade, thawed if frozen)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Fresh or frozen blueberries

• Egg (for egg wash)

• Powdered sugar (optional, for dusting or glaze)

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the cream cheese, sugar, and vanilla until smooth.

3. I roll out the puff pastry slightly and cut it into squares or rectangles.

4. I spread a spoonful of cream cheese mixture in the center of each piece, then add a few blueberries on top.

5. I fold or shape the pastry as desired (leaving edges open or folding corners to the center).

6. I brush the tops with egg wash for a golden finish.

7. I bake for 15–18 minutes, until puffed and golden brown.

8. I let them cool slightly before dusting with powdered sugar or drizzling with a simple glaze.

Servings and timing

This recipe makes about 8 pastries. It usually takes me 10 minutes to prepare and 15–18 minutes to bake, so they’re ready in under 30 minutes.

Variations

• I sometimes add a little lemon zest to the cream cheese filling for brightness.

• For a different fruit flavor, I swap blueberries for raspberries, strawberries, or peaches.

• I like making them into braid-style pastries for a fancier presentation.

• A glaze made with powdered sugar and lemon juice adds extra sweetness and shine.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F for 5–7 minutes to restore the crispness. I avoid microwaving since it softens the pastry.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries, but I don’t thaw them first so the filling doesn’t get watery.

Do I need to prick the puff pastry before baking?

I usually don’t for these pastries since the filling keeps the center weighed down, but pricking the edges helps them puff evenly.

Can I make these ahead of time?

Yes, I sometimes assemble them and keep them chilled for a few hours before baking fresh.

What’s the best way to serve these pastries?

I like serving them warm with a dusting of powdered sugar or a light glaze.

Can I freeze baked pastries?

Yes, I let them cool completely, then freeze in a sealed bag. I reheat them in the oven until crisp again.

Conclusion

This blueberry cream cheese puff pastry is one of my favorite quick bakes because it’s flaky, creamy, and fruity all in one. I like how versatile it is with different fillings and how it always looks beautiful coming out of the oven. It’s the kind of pastry that feels like a special treat but is easy enough for me to make anytime.