Quick & Easy Blueberry Pastries as the name states, are in fact simple to make with only a handful of ingredients. Juicy blueberries nesting into cream cheese & bursting from the oven’s heat are incased in flaky, golden pastry & dusted with powdered sugar. It’s the perfect start to a brunch, a treat with a morning coffee or add a scoop or two of ice cream & create the easiest dessert. Using a sheet of ready-rolled puff pastry contributes to the ease of this recipe. Cut the pastry into squares, add some cream cheese, a simple fresh blueberry filling, a sprinkling of coarse sugar & bake. They are that simple. Leftovers can be stored for a few days in the fridge.
quick & easy blueberry pastries
With a few minutes of prep and a handful of ingredients, these pastries come together in about 30 minutes. I love them for breakfast with a coffee but serve them for dessert too with cream or ice cream. This recipe can easily be double.
Servings: 4
Calories: 547kcal
- 1 sheet store-bought puff pastry thawed according to package directions
- a little flour for dusting
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 cup fresh blueberries*
- 2 tablespoons cornstarch cornflour
- 2 tablespoons lemon juice
- 1 large egg lightly beaten
- 2 tablespoons coarse sugar such as demerera
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place pastry on a lightly flour board or counter and roll until 10 to 11 inch (25 to 28cm) square. Cut pastry into 4 equal squares/rectangles and place these onto the baking sheet.
- Spread cream cheese on the pastry leaving a 1-inch (2.5cm) boarder around the edge. Sprinkle the cheese with 2 tablespoons of granulated sugar.
- Combine blueberries, cornstarch, lemon juice and the remaining sugar in a small mixing bowl. Dived between each pastry leaving the 1-inch (2.5cm) border.
- Brush the pastry with a little egg. Cut diagonal slits in each corner so the pastry can fold up easily. Fold the pastry up covering a little of the berries. Brush the pastry with egg. Sprinkle with the coarse sugar. Bake for 25 minutes or until the sides are puffed and golden.
Notes
*Frozen berries can be used but they will produce more juice than the fresh berries so increase the cornstarch by a teaspoon or so. I prefer to use fresh berries as they hold their shape and bleed is minimal.
Nutrition
Calories: 547kcal | Carbohydrates: 57g | Protein: 7g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 29mg | Sodium: 243mg | Potassium: 113mg | Fiber: 2g | Sugar: 24g | Vitamin A: 402IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
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