This is the dessert that convinced me store-bought puff pastry could carry an entire summer table. Fresh peaches and blueberries sit on a thin layer of cream cheese, baked until the edges turn the color of a good tan. It's the kind of thing you make once and then keep making every time peaches show up at the market.
Recipe Overview
- 🍑 🫐 Use fresh peaches and blueberries
- 🧈 One 14 oz sheet of thawed puff pastry, rolled onto a large baking sheet.
- 🍯 Just 2 tablespoons of brown sugar - this one's light on sugar.
- 🔥 Bake at 400°F for 30 minutes, until golden around the edges.
- ❄️ Thaw pastry in the fridge overnight before using - don't rush it at room temp, it tears easily.
- ✨ Cool 5-10 minutes, dust with powdered sugar, slice into danish-sized pieces, and serve
Peach and blueberry puff pastry is what happens when a box of frozen dough from the freezer meets three overripe peaches sitting on my counter and a carton of blueberries I bought on impulse at the farmer's market. This peach blueberry puff pastry recipe uses just six ingredients and about fifteen minutes of hands-on work, but it looks like something from a bakery case.
A thin layer of softened cream cheese does more than add flavor - it keeps the pastry crisp underneath juicy summer fruit, solving the soggy-bottom problem that trips up most fruit tarts. It's also lower in sugar than a typical fruit dessert, since ripe peaches carry most of the sweetness on their own.
Looking for more ways to use blueberries? I have a large collection of blueberry goodies in Blueberry Recipes - 30 Best Ideas for Fresh Blueberry Season. And if mixing blueberries with peaches and other flavors your thing, then Best Flavor Pairings for Blueberries is a great resource.
Peach and Blueberry Pastry Ingredients
Puff pastry - I use the frozen kind, and the only real rule is: thaw it fully before you touch it. Cold, stiff pastry cracks instead of rolling, and nobody wants that fight.
Peaches - Use fresh peaches, sliced ¼-inch thick and laid in rows.
Blueberries - Fresh is my preference, hands down. They hold their shape better and don't bleed color into the cream cheese the way frozen ones can. If fresh isn't in the cards, frozen wild blueberries are the better backup - smaller, less watery, and packed with flavor. Dig deeper: Fresh vs. Frozen Blueberries: The One Thing That Changes Every Recipe.
If using frozen blueberries, don't let them thaw at any point before baking.
Cream cheese - Make sure it's softened before you spread it. Softened cream cheese spread underneath keeps the crust crisp, not soggy.
Sugar - I go with a mix of brown sugar over the fruit and confectioner's sugar dusted on at the end. Brown sugar melts into the peaches as they bake, and the powdered sugar on top is really just for looks - sweetness has already been handled by the time it comes out of the oven.
Vanilla extract - I always use pure vanilla here, not imitation. It's a small amount, but it rounds out the cream cheese layer and keeps it from tasting flat.
How to make Peach and Blueberry Puff Pastry
Prepping the Pastry and Cream Cheese Layer
Start by making sure your puff pastry is fully thawed. I use a 14 oz sheet, but if yours is a different size, that's fine - just adjust how big you roll it out. Roll the pastry out onto your baking sheet so it's ready to work with.
Once your cream cheese has softened on the counter, spread it right over the pastry in an even layer. No cutting or shaping yet - this step is just about getting that base layer down so the fruit has something to sit on.
Slicing and Arranging the Fruit
Halve your peaches, pull out the pits, and slice them about ¼ inch thick - or as thin as you can manage without turning it into a finger-cutting situation.
Lay the peach slices out in four rows across the pastry. If your pastry ends up a bit longer than mine, you can squeeze in a fifth row, or just trim the extra dough off instead. Tuck blueberries into the gaps between each row of peaches - or honestly, just scatter them wherever feels right. This isn't a step that needs to be perfect.
Folding the Edges
Fold the sides of the pastry inward to create a thicker border around the fruit. This is what holds everything in place as it bakes and gives you that extra buttery bite around the edges. If you'd rather not fold, scoring the dough with a knife about an inch from the edge works too - it just won't puff up quite as thick.
Once your border is set, toss a few more peach slices and blueberries over the top, then sprinkle with brown sugar. I use about 2 tablespoons, but add more or less depending on how sweet you like it.
Bake, Chill and Cut into Squares
Move the pastry to the oven and bake for 30 minutes at 400 F.
Once the pastry is fully cooked, take it out of the oven and cool it. It's ready when the color is nice and gold around the edges. Now remove the pastry from oven. I like to cool it for 5-10 minutes.
Sprinkle with confectionery sugar when ready to serve. And cut it into danish sized tarts.
Easy Peach and Blueberry Cream Cheese Pastry
Equipment
- baking sheet
Ingredients
- 14 oz frozen puff pastry thawed
- 3-4 peaches sliced
- 1 cup blueberries
- 8 oz cream cheese softened
- 3 tablespoon powdered sugar for the cream cheese, more for decoration
- 1 teaspoon pure vanilla extract
- 2 tablespoon brown sugar
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper. Unfold puff pastry on top of the parchment paper.
Cream Cheese:
- 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. Add 1 teaspoon pure vanilla extract. Spread cream cheese mixture over the pastry with a spatula.
Peaches and Blueberries:
- Halve peaches, remove pit and slice into ¼ 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.
Forming the Pastry:
- 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.
Baking Process:
- Bake 30 minutes, or until pastry is puffed and golden brown. Remove from oven, cool for 5-10 minutes and sprinkle with powdered sugar.
Notes
Baking Tips for Crisp, Golden Pastry
400°F is the number that matters here. I tried this at 350°F once, thinking it would be gentler on the fruit, and ended up with a pastry that was pale and a bit sad-looking - none of that shattery, golden crackle you want. At 400°F, the butter in the pastry releases steam fast, which is exactly what pushes those layers up and apart into something properly flaky.
If you notice the pastry puffing up in weird spots while it bakes, just poke it gently with a fork or the tip of a knife. That's trapped air, and letting it escape keeps the whole thing baking evenly instead of ballooning in one corner.
Thirty minutes is my sweet spot, but ovens vary, so keep an eye on the edges. You're looking for a deep golden color, almost like a good tan - that's your cue it's done, not a timer beeping.
Storage, Freezing, and Reheating
This pastry is best the day you make it, but leftovers are still worth keeping around. Wrap it in foil and leave it at room temperature - it'll hold for about two days before the crust starts to lose its crispness.
If you want to save some for later, let it cool completely first, then wrap it tightly in plastic wrap and freeze for up to a month. Skipping the cooling step means trapped steam, and trapped steam means a soggy pastry when you thaw it.
To bring it back to life, move it from the freezer to the fridge overnight, then pop it into a 375°F oven for about 10 minutes until it's warmed through and crisped back up. Short on time? Thaw it at room temperature for about 90 minutes instead, then give it that same 10-minute reheat at 375°F.
Best Baking Sheet
I like to use this versatile ceramic baking sheet. I like how big it and and easy to clean. It's also ceramic non-stick material and comes in 3 different sizes.
More Blueberry Breakfast/ BrunchRecipes to Try
- Blueberry Cream Cheese Pastries
- Blueberry Cinnamon Rolls with Blueberry Cream Cheese Frosting
- Blueberry Pancake Casserole
- Flaky Blueberry Hand Pies with Homemade Sour Cream Crust
If you enjoy baking with peaches, I have amazing recipes on this site that use plenty of it:
Erin says
Can you use Phyllo instead of puff?
Olya says
Yes
RodRang says
Hi! I want to try this recipe but can I use mascarpone cheese instead? lmk
Thanks!
Olya says
Yes - mascarpone will work!
Melody says
Easy and Fantastic!!!
Jen says
Can you make this the night before? I have tons of fresh peaches and would like to make it for my friends . However, I would like to make it tonight and cook it tomorrow. Let me know ur thoughts!
Olya says
I would not spread out peaches the night before - the pastry will get soaked overnight and we don't want that.