This was so easy to make. Here’s what you’ll need:
- 6oz blueberries (you can also use 3oz strawberries and 3oz blueberries)
- 8oz softened to room temperature cream cheese
- 1 lemon
- 1 sheet of puff pastry
- 1/4 cup of confectioners powdered sugar for the berry mixture
- 1/3 cup of sugar for the cream cheese filling
- 1/4 cup of sugar for the berry mixture
- 1 tbs vanilla
- 1 egg
- 2 tbs water
- pinch of cornstarch if necessary. literally a pinch.
- Preheat oven to 400 degrees
When the puff pastry is thawed out enough to open, open it and cut the sheet down the creases (there are 2). If you want a nice size pastry, you can get 6 out of one sheet. Just cut down the creases and then cut them in half. I wanted the sides of the pastry to puff up, not the middle. The middle is reserved for the filling, so I used a fork and punched holes in the middle where the filling would go and left the sides alone.
Brush the pastry with egg, this creates a barrier so the pastry doesn’t get soggy and also makes the edges shiny.
While it rested, I put the 8oz cream cheese in a bowl, with 1 tbs of vanilla, 1/2 squeezed lemon and 1/3 cup of sugar and blended until creamy.
In a small saucepan, I emptied 6oz of blueberries, 1/2 squeezed lemon, and 1/4 cup of confectioners powdered sugar and 1/4 cup of sugar and 2 tbs water. Boil. Taste the mixture, and if you like more sugar, just add it. It really depends on what you like. I’m not big on sweet sweet.
Next, use a butter knife to fill the middle of the pastry but not to the edges, you’ll want the edges to puff up like a wall. I also made the cream cheese lower in the middle and higher like a wall on the edges. (see photo below) This way the blueberry mixture will not spill out and be wasted on the pan. If it is too runny, you can add a pinch of cornstarch. I did.
Once the blueberry mixture has cooled (it doesn’t take long) Fill all the pastries.
Next, place the pan in the oven and watch them cook. I think it took about 15 minutes. I just watched them cook with the light on in the oven because I thought it would be super fast. Once the sides begin to brown they are ready because let’s face it, the pastry is the only thing that needs to cook.
Take them out and allow to cool just enough so you don’t burn yourself, and ENJOY!!