I’m sharing my Blueberry Cream Cheese Puff Pastry from my Flaky Puff Pastry Recipes, where buttery, flaky layers meet a tangy cream cheese filling and juicy blueberries, plus one surprising twist.

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I stumbled on this Blueberry Cream Cheese Puff Pastry by accident and I still can’t stop making it. Flaky puff pastry envelopes a tangy cream cheese center that meets bursts of fresh blueberries, and somehow it looks fancy even when you’re in a rush.

It’s the sort of thing I serve when I want applause but not a whole bakery, and yes it reads like a Blueberry Cheesecake Puff Pastry but better because it’s faster. It also fits right into my Quick And Easy Pastries rotation.

Give it a try, you might hide the leftovers, I probably did.

Ingredients

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Puff pastry: Flaky layers full of buttery carbs, crisp texture, makes everything taste bakery fresh.
Cream cheese: Smooth, tangy, adds protein and richness, makes filling creamy and slightly sour.
Blueberries: Small antioxidant rich berries, sweet with a little tart bite, add fresh jammy note.
Granulated sugar: Simple sweetener, fuels caramelization and syrup, not very healthy in large amounts.
Egg: Binds and browns the pastry top, adds tiny bit of protein and gloss.
Lemon zest: Bright citrus punch, lifts sweetness, adds fragrant oils, makes filling pop a bit.
Butter: Optional but tasty, melts into layers, adds richness, extra calories but great flavor.

Ingredient Quantities

2 sheets frozen puff pastry, thawed (about 17.3 oz package)

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 large egg, beaten for egg wash

1 tablespoon water for egg wash

1 pint fresh blueberries about 1 1/2 cups

2 tablespoons granulated sugar for berries

1 teaspoon cornstarch

Pinch of salt

1 tablespoon unsalted butter optional

Powdered sugar for dusting optional

How to Make this

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1. Preheat oven to 400F and line a baking sheet with parchment; thaw the 2 puff pastry sheets on the counter until pliable but still cool, about 20-30 minutes.

2. In a bowl beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest and a pinch of salt until smooth; set aside.

3. Toss 1 pint fresh blueberries (about 1 1/2 cups) with 2 tablespoons granulated sugar and 1 teaspoon cornstarch so they start to release less juice, keep them chilled until ready.

4. Unfold each pastry sheet and cut each into 4 rectangles (8 total); transfer to the prepared sheet with space between them, or use two sheets if needed.

5. Using a sharp knife lightly score a 1/2 inch border around each rectangle without cutting all the way through, this helps the edges puff up and hold the filling.

6. Spoon about 2 tablespoons of the cream cheese mixture into the center of each rectangle and spread slightly, leaving the scored border clear, then top with a few tablespoons of the blueberry mixture; if you want a glossy finish dot each pile with a little of the 1 tablespoon butter.

7. Make egg wash by beating 1 large egg with 1 tablespoon water and brush the pastry borders all around, be careful not to get egg on the filling or it will brown too much.

8. Bake at 400F for 18-22 minutes or until the borders are deeply golden and puffed and the berries are bubbling, rotate the pan once halfway if your oven cooks hot spots.

9. Let the pastries cool 5-10 minutes on the pan to let the filling set, then dust with powdered sugar if you like and serve warm or at room temp.

Equipment Needed

1. Baking sheet with parchment paper, for baking the pastries (use two sheets if you need more space)
2. Large mixing bowl, to beat the cream cheese filling
3. Small bowl, for tossing the berries and making the egg wash
4. Electric hand mixer or a whisk, to get the cream cheese smooth
5. Measuring cups and measuring spoons, for sugar, cornstarch and zest
6. Sharp knife and cutting board, to cut and lightly score the pastry
7. Rubber spatula or spoon, to spread the filling and scrape the bowl
8. Pastry brush and a cooling rack, brush for the egg wash, rack to cool the tarts so the filling sets

FAQ

Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can. Thaw and drain them first, pat dry with paper towels, then toss with the 2 tablespoons sugar and 1 teaspoon cornstarch called for in the recipe so they dont release too much juice while baking.

Q: How do I keep the puff pastry from getting soggy?
A: Dont overfill the pastry, make a little raised edge so juices stay in the middle, brush the edges with egg wash to help seal, and bake on a preheated baking sheet so the bottom starts to crisp right away. Also toss the berries with cornstarch and drain any excess juice before spooning them on.

Q: What if my cream cheese is lumpy or too soft?
A: Beat it well with the sugar, vanilla and lemon zest until smooth. If it gets too soft and runny chill it 10 to 20 minutes so it firms up a bit before assembling. If it was lumpy from cold, let it sit at room temp a little longer then whip it.

Q: Can I make these ahead or freeze them?
A: Yes. You can assemble and refrigerate for up to 24 hours, tightly covered, then bake straight from the fridge. Baked tarts freeze well up to 1 month, thaw and reheat in a 325 to 350 F oven to crisp them back up.

Q: Any good swaps for cream cheese or puff pastry?
A: You can use mascarpone or a thick ricotta blended smooth for a different flavor, but texture will change. Store bought puff pastry is best for flakiness; gluten free or homemade pastry will need recipe adjustments and may not puff the same.

Q: How do I tell when theyre done and how to reheat without ruining them?
A: Theyre done when the pastry is golden and puffed and the filling is mostly set, usually about 18 to 25 minutes depending on your oven. To reheat, warm in a 325 to 350 F oven for 8 to 12 minutes so they stay crisp. Avoid microwaves or theyll get soggy.

Blueberry Cream Cheese Puff Pastry Recipe Substitutions and Variations

Puff pastry: use store bought crescent roll dough for a quicker, softer pastry, or try stacked phyllo sheets brushed with butter for extra flake, just be gentle so they don’t tear.
Cream cheese: swap with mascarpone for a richer, smoother filling, or use well drained ricotta (press in a towel) if you want a lighter, less tangy option.
Granulated sugar (in berries or filling): replace with honey or maple syrup, use about 3 tablespoons instead of 1/4 cup sugar, taste and adjust since liquid sweeteners change texture a bit.
Cornstarch: substitute arrowroot 1:1 for clear glossy thickening, or use all purpose flour at about twice the cornstarch amount if that’s all you’ve got.

Pro Tips

1) Keep things cold till the last second. If the pastry or filling warms up the butter layers will smear and you’ll get a flat sad pastry, so work quickly and pop assembled sheets back in the fridge for 10 to 15 minutes if you need a breather. If your cream cheese gets too soft after mixing, chill it a bit so the filling doesn’t ooze all over.

2) Stop the soggy bottom. Tossing the berries with cornstarch helps, but also blot any obvious extra juice before you pile them on. For extra crispness bake on a hot baking sheet or place the tray on a preheated sheet for the first minute so the bottom sears right away.

3) Get that glossy, bakery look. Heat a tablespoon or two of apricot or peach jam with a splash of water and brush it over the berries as soon as the pastries come out of the oven, it gives shine and seals in juices. You can still dot with butter before baking for richness but save the glaze until after.

4) Watch the color and keep things even. Brush only the pastry border with egg wash so the filling won’t overbrown, and if the edges are getting too dark loosely tent with foil near the end. Also sprinkle a little coarse sugar on the edges before baking for extra crunch and sparkle, and rotate the pan once so every one browns evenly.

Blueberry Cream Cheese Puff Pastry Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Blueberry Cream Cheese Puff Pastry from my Flaky Puff Pastry Recipes, where buttery, flaky layers meet a tangy cream cheese filling and juicy blueberries, plus one surprising twist.

Servings

servings

Calories

521

kcal

Equipment: 1. Baking sheet with parchment paper, for baking the pastries (use two sheets if you need more space)
2. Large mixing bowl, to beat the cream cheese filling
3. Small bowl, for tossing the berries and making the egg wash
4. Electric hand mixer or a whisk, to get the cream cheese smooth
5. Measuring cups and measuring spoons, for sugar, cornstarch and zest
6. Sharp knife and cutting board, to cut and lightly score the pastry
7. Rubber spatula or spoon, to spread the filling and scrape the bowl
8. Pastry brush and a cooling rack, brush for the egg wash, rack to cool the tarts so the filling sets

Ingredients

2 sheets frozen puff pastry, thawed (about 17.3 oz package)
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 large egg, beaten for egg wash
1 tablespoon water for egg wash
1 pint fresh blueberries about 1 1/2 cups
2 tablespoons granulated sugar for berries
1 teaspoon cornstarch
Pinch of salt
1 tablespoon unsalted butter optional
Powdered sugar for dusting optional

Directions

Preheat oven to 400F and line a baking sheet with parchment; thaw the 2 puff pastry sheets on the counter until pliable but still cool, about 20-30 minutes.
In a bowl beat 8 oz softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest and a pinch of salt until smooth; set aside.
Toss 1 pint fresh blueberries (about 1 1/2 cups) with 2 tablespoons granulated sugar and 1 teaspoon cornstarch so they start to release less juice, keep them chilled until ready.
Unfold each pastry sheet and cut each into 4 rectangles (8 total); transfer to the prepared sheet with space between them, or use two sheets if needed.
Using a sharp knife lightly score a 1/2 inch border around each rectangle without cutting all the way through, this helps the edges puff up and hold the filling.
Spoon about 2 tablespoons of the cream cheese mixture into the center of each rectangle and spread slightly, leaving the scored border clear, then top with a few tablespoons of the blueberry mixture; if you want a glossy finish dot each pile with a little of the 1 tablespoon butter.
Make egg wash by beating 1 large egg with 1 tablespoon water and brush the pastry borders all around, be careful not to get egg on the filling or it will brown too much.
Bake at 400F for 18-22 minutes or until the borders are deeply golden and puffed and the berries are bubbling, rotate the pan once halfway if your oven cooks hot spots.
Let the pastries cool 5-10 minutes on the pan to let the filling set, then dust with powdered sugar if you like and serve warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.