Blueberry Cream Cheese Pastries

Blueberry Cream Cheese Pastries will remind you of buttery store-bought puff pastry, sweetened cream cheese and juicy blueberries, all drizzled with a tangy lemon glaze. These bakery-worthy berry treats will be on your table in 30 minutes or less!

Blueberry Puff Pastry recipe is very similar to a cream cheese danish, but the main difference from a danish is that danish dough is yeast-leavened, while we are using puff pastry to make this recipe. I used store-bought refrigerated puff pastry for this recipe, but you can also use danish pastry or make one from scratch.

What I love the most about these pastries is how you versatile and adaptable they are, and how you can make them with any berries, fruits, jams or even just plain cream cheese if you wish.

Ingredients you’ll need

Puff pastry — Refrigerated puff pastry from the frozen alley in the grocery store. I used Jus-Rol pastry.

Cream cheese — I only use full fat cram cheese, but you can use 2 % fat, but not any lower than that.

Granulated sugar: just a bit of sugar for sweetness, this pastry is not overly sweet.

Blueberries — I used blueberries as the berries of choice for my puff pastries, but you can use any berries, or mixed berries for this recipe.

Powdered sugar — for sprinkling on top before serving.

How to make cream cheese filling

To make the cream cheese mixture, start by beating the sugar and softened cream cheese together in a medium bowl with an electric mixer, until fluffy and combined. Just make sure the cream cheese is at room temperature.

Done! That’s how simple it is to make the cream cheese filling.

How to make blueberry filling

In a small saucepan, heat berries and ⅓ cup sugar on medium until the berries and sugar are combined. Remove from heat and allow to cool.

And once again. That’s how simple it is to make the blueberry filling.

Assembly of cream cheese pastry

Once the cream cheese filling is done and the pastry dough is thawed, it’s time to start making our cute little pastries.

First, line a baking sheet with parchment paper and unroll the puff pastry on top of it, and press flat.

Using a 3.2 inch round cookie cutter, cut 12 circles out from the puff pastry. Then using a 2.2 inch round cookie cutter, gently press into each circle, making sure to not cut all the way through but enough to leave an indentation.

Using an offset spatula, spoon about 1 ½ tablespoon of cream cheese into the center of each puff pastry circle then spread until you reach the edges of that inside circle.

Using a slotted spoon, scoop about 1 tablespoon of blueberry mixture onto the top of the cream cream cheese on each puff pastry circle.

Bake the pastries in the oven for 15 to 20 minutes, until golden and puffed up. Bake on the center rack for 15 minutes (edges should be golden and the bottom center should be baked). Done!

Let the berry puff pastries cool down for 10 minutes before serving.

Recipe variations

I’ve made them with raspberries, blackberries, strawberries, blueberries (of course), tart cherries, and I even made peach and blueberry puff pastry.

I also like to experiment with strawberry jam raspberry jam, cherry jam, Nutella, and condensed milk. All you need is a dollop of cherry jam (or any of the above) in the center, on top of the cream cheese filling right before baking.

Storage

Storage wise, these pastries will keep in an airtight container in the fridge for 2 days.

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More delicious sweet berry recipes

• No Bake Strawberry Pie
• Berry Cream Cheese Pie
• Blueberry Scones
• Mini Cranberry Pecan Pies