This is a delicious recipe that I made last Sunday for breakfast. Because the base of these pastries are made from puff pastry sheets (and I’ve never made my own puff pastry before) I was able to have them put together and in the over in about ten minutes, which was just enough time for the oven to preheat to 400F. On top of each rectangle of puff pastry dough was a heaping spoonful of sweetened cream cheese (or Neufchatel cheese for less fat) with a little lemon that I spread out with my spatula. On the very top of each pastry is a blueberry mixture; fresh blueberries mixed with blueberry preserves.
This is the point where I should tell you how I had some fresh blueberries that I handpicked, I wanted to bake with. But that’s not the reason I chose to bake these pastries this day. The reason is I just received a shipment of my very own silicone baking mats. Pretty cool huh? So to be completely honest the reason I decided to bake the Blueberry Cream Cheese Pastries to get some good pictures of my silicone baking mats. Did I mention that I’m selling the mats? If you’re one of my email subscribers you should have already received an email with a coupon code for $5.00 off. CLICK HERE to check out my silicone baking mats!
So anyway, I wanted to bake some blueberry pastries on a Sunday morning. There’s nothing wrong with that, right? I know that if I bake something with blueberries I’ll at least win the heart of my oldest daughter Samantha, who loves blueberries. She’s in eighth grade, so winning her heart is getting harder and harder.
The first thing I did making the Blueberry Cream Cheese Pastries was preheating the oven and making the Neufchatel cheese (cream cheese) mixture. I used my stand mixer and added the entire brick of cheese to the bowl along with some sugar, vanilla, and lemon juice. Yes lemon juice; it goes really well with blueberries. I squeezed the juice out of half a lemon into the bowl, being extremely careful not to get any seeds in the mixture.
I used the stand mixer with the paddle attachment to mix the ingredients, while stopping a couple times to scrape down the sides of the bowl. While the mixer was doing its thing I made the blueberry filling. In a separate bowl I mixed one cup of fresh blueberries with half a cup of blueberry preserves. That’s just a heavenly mixture. I set it aside so I didn’t eat all of it.
I put a little flour down on the counter and laid out the puff pastry dough sheets. I had to roll it out just a teeny bit, before cutting the sheets into six rectangles. I didn’t place the puff pastry dough on parchment paper, but on my very own BPA free silicone baking mats that happen to fit perfectly in half sheet baking pans. Sorry, I couldn’t resist.
Anyway the next thing I did was use a fork to prick the top of the puff pastry dough in a couple spots in the center of the dough. Let’s not forget about the egg wash, because it’s a very important step! Without the egg wash these pastries wouldn’t have that golden shine and be as pretty. One egg mixed with a little water, beaten together and brushed over the top of the puff pastry.
It was time to put these together and get them in the oven! I placed a heaping spoonful of the Neufchatel cheese mixture right in the center of each rectangle of dough and used my small spatula to spread it out, while leaving a half inch border. Finally another heaping tablespoon, but this time I put the blueberry mixture on top of the pastries. I spread it out just a little bit.
I baked the Blueberry Cream Cheese Pastries for about fifteen to eighteen minutes, until the puff pastry was golden brown. Then I placed each one on a cooling rack. These blueberry pastries are delicious and bursting with flavor when they’re still warm! I ate another one (maybe it was actually two or three) later in the day when they were completely cooled off and I think they were even better.
Adapted from Taste and Tell