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.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 547kcal

US Customary - Metric

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