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Easy Peach and Blueberry Cream Cheese Pastry
Flaky puff pastry filled with softened cream cheese, fresh peach slices, and blueberries, baked until golden and lightly sweetened with brown sugar. This easy peach blueberry pastry comes together with just six ingredients and one baking sheet — no rolling pin skills required.
Servings: 10 servings
servings
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.
Nutrition Facts
Easy Peach and Blueberry Cream Cheese Pastry
Amount per Serving
Calories
341
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Cholesterol
24
mg
8
%
Sodium
172
mg
7
%
Potassium
152
mg
4
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
460
IU
9
%
Vitamin C
4.4
mg
5
%
Calcium
31
mg
3
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
A thin egg wash brushed over the exposed pastry edges gives you a deeper golden color and a slightly crisper bite around the border — I don't always do this, but it's a nice touch if you want that bakery-shelf shine.
If you're worried about extra juicy peaches making things soggy, a light toss of the fruit in a teaspoon of cornstarch before arranging it can help soak up excess liquid, especially with very ripe fruit.
A squeeze of lemon juice over the sliced peaches keeps them from browning while you're still arranging everything, which matters more than you'd expect if you're taking photos or just not working fast.
Rotating the baking sheet halfway through baking helps the pastry brown evenly, especially if your oven runs hot in one spot the way most home ovens do.
