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5 from 4 votes

Easy Cream Cheese Puff Pastry

This flaky and buttery pastry is filled with fresh peaches, blueberries on a thin layer of lightly sweetened cream cheese.
Course Dessert
Cuisine American
Keyword Peach puff pastry with cream cheese, Puff pastry peach tart
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 341kcal
Author Olga

Ingredients

  • 14 oz frozen puff pastry thawed
  • 3-4 peaches sliced
  • 1 cup blueberries
  • 8 oz cream cheese softened
  • 3 Tbsp powdered sugar for the cream cheese, more for decoration
  • 1 tsp pure vanilla extract
  • 2 Tbsp 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 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.

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.

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 172mg | Potassium: 152mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9.2% | Vitamin C: 5.3% | Calcium: 3.1% | Iron: 7%