Peach and Blueberry Cream Cheese Pastry

This flaky and buttery pastry is filled with fresh peaches, blueberries on a thin layer of lightly sweetened cream cheese. Elegant and effortless!Peach, puff pastry, cream cheese, Blueberry Cream Cheese, Pastry

Just roll out the pastry, then soften cream cheese (mixed with powdered sugar) and spread it over the pastry. Add peaches and blueberries, cover them with brown sugar and bake for 30 minutes. Done!
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pie
The ingredient list is so short that it will probably be the least complex dessert you’ll ever make: peaches and blueberries, sugar (brown and confectionery), cream cheese and puff pastry.
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pie
After rolling out a sheet of defrosted puff pastry – no cutting required – cover it with softened and sweetened cream cheese. Toss some fresh peach slices and blueberries on top. Sprinkle with brown sugar and bake for 30 minutes. Once out of the oven and cooled, sprinkle with confectionery sugar. Done!
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This is what I did step by step. Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Unfold puff pastry on top of the parchment paper.
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pie
To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds.  Add 3 tablespoons of powdered confectionery sugar to softened cream cheese and mix well. Spread cream cheese over the pastry with a spatula, leaving 1 inch edge of the rectangle untouched as shown below.
hatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pieHalve peaches, remove pits and slice into 1/4 inch thick slices (as thin as you can do it without cutting your fingers). Arrange peach slices in 4 rows (if your pastry is longer than mine, either add another row, or cut the extra dough off).
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pieAdd blueberries between each of the peach row or improvise! Fold the sides of the rectangle to form a thicker border (alternatively you can also score the dough with a knife to keep 1 inch border). I folded the sides because I like my crust around the pie to be thick.
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pieCover the peaches with as much or as little brown sugar as you like (I added 2 tablespoons).
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, piePut it in the oven at 400 degrees for 30 minutes. Have a cup of coffee or tea while the pastry is cooking.
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pie400 degrees and 30 minutes seems to be the optimal temperature and time for perfect puff pastry for my oven. When puff pastries are baked at lower temperatures, such as 350ºF, they fall short when compared to those baked at 400ºF, because at higher temperatures steam is released quickly between the layers, allowing for more expansion and height before the layers set and dry in place.
If the pastry is puffing up (it will look like a trapped air pocket) during baking- use a fork or a knife to gently release the trapped air.
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pieIt’s ready when the color is nice and gold around the edges. Remove from oven, cool for 5-10 minutes and sprinkle with powdered sugar using a sifter:
whatsinthepan dessert, puff pastry, peaches, blueberries, cream cheese pastry, cream cheese, pie
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Peach and Blueberry Cream Cheese Pastry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Peach and Blueberry Cream Cheese Pastry

Ingredients

  • 14 oz (or more for larger tart) of frozen puff pastry, thawed
  • 3-4 peaches, sliced
  • 1 cup blueberries
  • 8 oz (1 package) cream cheese, softened
  • 3 Tbsp powdered sugar (for the cream cheese), more for decoration
  • 2 Tbsp brown sugar

Instructions

  1. Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Unfold puff pastry on top of the parchment paper.
  2. Cream Cheese:
  3. To soften 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds. Add 3 tablespoons of powdered sugar and mix well. Spread cream cheese over the pastry with a spatula.
  4. Peaches and Blueberries:
  5. Halve peaches, remove pit and slice into 1/4 inch thick slices (as thin as you knife can do it without cutting your finger). Arrange peach slices in 4 rows (if your pastry is longer than mine, either add another row, or cut the extra dough off). Add blueberries between peach rows. Sprinkle with brown sugar.
  6. Forming the Pastry:
  7. Fold the sides of the rectangle to form a thicker border (alternatively you can also score the dough with a knife to keep 1 inch border). I folded the sides because I like my crust around the pie to be thick.
  8. Bake 30 minutes, or until pastry is puffed and golden brown. Remove from oven, cool for 5-10 minutes and sprinkle with powdered sugar.
http://whatsinthepan.com/2017/08/peach-and-blueberry-cream-cheese-pastry/

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