Blueberry Cream Cheese Pastries

Blueberry Cream Cheese Pastries Enlarge Image
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10 users rated this recipe an average rating of 3.5
Makes:
12 servings
Serving Size:
1 pastry
Yields:
12 pastries
Prep:
30 mins
Bake:
15 mins 400°
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Blueberry Cream Cheese Pastries

Ingredients
1
8 ounce package cream cheese, softened
1/3
cup sugar
1
teaspoon lemon juice
1
teaspoon vanilla
1
cup fresh or frozen blueberries
1/2
cup blueberry preserves
1
17.3 ounce package frozen puff pastry sheets (2 sheets), thawed
1
egg
1
tablespoon water

Directions

  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside.
  2. In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside.
  3. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square. Cut each square into six rectangles (each about 5x3 1/2 inches). Transfer rectangles to prepared baking sheets. Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked border around all the edges. In a small bowl beat egg and the water together with a fork. Brush rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each rectangle, leaving a 1/2-inch border. Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.
  4. Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.

Nutrition Facts

(Blueberry Cream Cheese Pastries)
    Per serving:
  • 316 kcal cal.,
  • 20 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 36 mg chol.,
  • 224 mg sodium,
  • 32 g carb.,
  • 1 g fiber,
  • 14 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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