Side Pannel
Blueberry Cream Cheese Pastries
Blueberry Cream Cheese Pastries
- Recipe Submitted by Parfait on 11/17/2014
Category: Holiday, Kids, Desserts, Cheese, Berries
Ingredients List
- For the Pastries:
- 1 (8 oz) package blueberry cream cheese, softened
- Fresh Blueberries
- 1 package frozen puff pastry (2 sheets), thawed
- 1 egg
- 1 Tbsp. Water
- Sugar
- For the Glaze:
- 1 cup powdered sugar
- 4 tsps. milk
- 2 tsp. lemon juice
Directions
1. Preheat the oven to 400 degrees. Prepare your baking sheets - I like to line them with parchment paper.
2. Lightly flour your surface and roll out the sheets of thawed puff pastry until you reach about a 10 inch square. Cut the puff pastry so you get 6-9 squares from each sheet (depending on the size you want). 3. Place the squres on the baking sheets. To keep the pastry from rising you will want to prick them with a fork. Don't prick about a 1/2 inch around the border so it will have a puffy edge once it bakes.
4. Create an egg wash by whisking together the egg and water in a small bowl. Brush the egg onto each of your squares. Spread a spoonful of the bluberry cream cheese onto each square. Be sure to leave a border around the edge. place a small handful of blueberries onto the cream cheese. Sprinkle the blueberries with a pinch of sugar.
5. Bake the pastries for about 15 minutes. You want the edges to be golden brown and puffed. Let the pastries cool while you make the glaze.
6. Making the glaze is simple. Mix together the powdered sugar, milk and lemon juice until everything is nicely combined. Check the consistancy and make sure it makes a nice drizzle. If the glaze is to thick mix in another Tbsp. of milk.
7. Once the pastries are cool drizzle each of them. I just use a fork to drizzle across the pastries.
2. Lightly flour your surface and roll out the sheets of thawed puff pastry until you reach about a 10 inch square. Cut the puff pastry so you get 6-9 squares from each sheet (depending on the size you want). 3. Place the squres on the baking sheets. To keep the pastry from rising you will want to prick them with a fork. Don't prick about a 1/2 inch around the border so it will have a puffy edge once it bakes.
4. Create an egg wash by whisking together the egg and water in a small bowl. Brush the egg onto each of your squares. Spread a spoonful of the bluberry cream cheese onto each square. Be sure to leave a border around the edge. place a small handful of blueberries onto the cream cheese. Sprinkle the blueberries with a pinch of sugar.
5. Bake the pastries for about 15 minutes. You want the edges to be golden brown and puffed. Let the pastries cool while you make the glaze.
6. Making the glaze is simple. Mix together the powdered sugar, milk and lemon juice until everything is nicely combined. Check the consistancy and make sure it makes a nice drizzle. If the glaze is to thick mix in another Tbsp. of milk.
7. Once the pastries are cool drizzle each of them. I just use a fork to drizzle across the pastries.
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