Blueberry Cream Cheese Puff Pastry

These Blueberry Cream Cheese Puff Pastries are buttery, flaky, and filled with a rich, creamy center and bursts of juicy blueberries. Whether you’re hosting brunch, looking for a simple weekend breakfast, or need an elegant dessert with minimal effort, this recipe checks all the boxes. Each pastry is finished with a sweet vanilla glaze for a bakery-style finish that’s ready in just 30 minutes.

Why You’ll Love This Recipe

This recipe is perfect for when you need a quick, impressive treat. The crisp, golden layers of puff pastry contrast beautifully with the silky cream cheese and sweet blueberries. It’s versatile—you can use fresh or frozen fruit, and you can make them ahead and bake fresh for guests. With just a few ingredients and steps, you’ll have a delicious pastry that looks like it came from a bakery. Plus, the vanilla glaze adds a lovely touch of sweetness and polish.

Ingredients

For the Pastry

• 1 sheet (about 8 oz / 225 g) puff pastry, thawed
• 4 oz (113 g) cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ¼ tsp lemon zest (optional)
• ½ cup (75 g) fresh or frozen blueberries
• 1 tbsp all-purpose flour (only if using frozen blueberries)

For the Egg Wash

• 1 egg
• 1 tbsp milk

For the Glaze

• ½ cup (60 g) powdered sugar
• 1–2 tbsp milk or cream
• ¼ tsp vanilla extract

Instructions

1. Preheat Oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare the Puff Pastry
Unfold the thawed puff pastry on a lightly floured surface and smooth out any creases. Cut into 6 equal rectangles.

3. Make the Filling
In a bowl, mix softened cream cheese, granulated sugar, vanilla, and lemon zest until smooth.

4. Assemble the Pastries
Spread 1 tablespoon of cream cheese mixture in the center of each rectangle.
If using frozen blueberries, toss with flour to prevent sogginess. Add blueberries over the cream cheese layer.
Fold edges slightly inward to create a border.

5. Apply Egg Wash
Whisk egg and milk in a small bowl. Brush edges of each pastry to help them brown in the oven.

6. Bake
Place pastries on the prepared baking sheet and bake for 15–20 minutes, or until puffed and golden. Allow to cool slightly.

7. Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pastries before serving.

Notes & Tips

• Add cinnamon or nutmeg to the filling for a warm spice note.
• Swap blueberries for raspberries, blackberries, or sliced strawberries.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.

The Goods

Blueberry Cream Cheese Puff Pastry

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Buttery puff pastry filled with cream cheese and blueberries, finished with a vanilla glaze. A quick and easy dessert or breakfast in 30 minutes.

Course Breakfast, Dessert

Cuisine American, European

Recipes

For the Pastry

• 1 sheet about 8 oz / 225 g puff pastry, thawed
• 4 oz 113 g cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ¼ tsp lemon zest optional
• ½ cup 75 g fresh or frozen blueberries
• 1 tbsp all-purpose flour only if using frozen blueberries

For the Egg Wash

• 1 egg
• 1 tbsp milk

For the Glaze

• ½ cup 60 g powdered sugar
• 1 –2 tbsp milk or cream
• ¼ tsp vanilla extract

Instructions

Preheat Oven

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the Puff Pastry

• Unfold the thawed puff pastry on a lightly floured surface and smooth out any creases. Cut into 6 equal rectangles.

Make the Filling

• In a bowl, mix softened cream cheese, granulated sugar, vanilla, and lemon zest until smooth.

Assemble the Pastries

• Spread 1 tablespoon of cream cheese mixture in the center of each rectangle.
• If using frozen blueberries, toss with flour to prevent sogginess. Add blueberries over the cream cheese layer.
• Fold edges slightly inward to create a border.

Apply Egg Wash

• Whisk egg and milk in a small bowl. Brush edges of each pastry to help them brown in the oven.

Bake

• Place pastries on the prepared baking sheet and bake for 15–20 minutes, or until puffed and golden. Allow to cool slightly.

Glaze

• Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pastries before serving.

Notes

Add cinnamon or nutmeg to the filling for a warm spice note.

Swap blueberries for raspberries, blackberries, or sliced strawberries.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.