Chef notes
Packed with fresh fruit and cream cheese, these flaky pastries are a delightful handheld take on blueberry pie.
Ingredients
- 3 sheets puff pastry, thawed
- 3 ounvrd cream cheese, softened
- 1/2 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 teaspoon lemon Juice
- 1 egg yolk
- 1 cup blueberries
- 2 teaspoon corn starch
- Pinch of salt
- Egg wash (one egg beaten with 1 tbsp of water)
- Powdered sugar, optional
Preparation
Preheat the oven to 375 degrees. Line a couple baking sheets with parchment paper and set aside.
In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla and egg yolk. Mix it together with a wooden spoon and set aside.
In another bowl, add the blueberries, remaining sugar, corn starch and lemon juice and set that aside for a few minutes as well.
Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it's 10" square all around.
Using a 4-inch round cuter and cut 4 circles out of each piece of puff pastry. Place the cutouts on the parchments lined baking sheets.
Dollop about 2 tsp of the cream cheese mixture in the center of each one and top that with a tbsp of the blueberry mixture.
Brush the edges of the cutouts with the egg wash. Fold over one half and seal it shot in a half moon shape.
Brush the top with the egg wash as well and make a tiny little slit at the top of each one with a sharp knife.
Bake them for about 25 minutes or until golden brown, making sure to rotate the baking sheets half way though baking for even coloring.
Let them cool for a few minutes than dust them with confectioner sugar and enjoy!
