Rating: 4 stars
49 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
  • 49 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
12
Yield:
12 pastries
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside.

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  • 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.

  • 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.

  • Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.

Nutrition Facts

316 calories; fat 20g; cholesterol 36mg; saturated fat 4g; carbohydrates 32g; mono fat 2g; insoluble fiber 1g; sugars 14g; protein 3g; vitamin a 291.5IU; vitamin c 2.4mg; riboflavin 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 224mg; potassium 52mg; calcium 20.2mg; iron 0.2mg.
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