Blueberry Cream Cheese Puff (Printable Version)
Delicate pastry filled with zesty cream cheese and tangy balsamic blueberries. A fancy yet simple way to brighten up your breakfast plate or brunch table.
# Ingredients:
→ For the Blueberry Topping
01 -
1/2 cup frozen or fresh blueberries
02 -
1 tablespoon white sugar
03 -
2 teaspoons balsamic vinegar
→ For the Creamy Filling
04 -
8 ounces softened cream cheese
05 -
1/4 cup sugar
06 -
1 large egg
07 -
1/2 teaspoon vanilla
→ For the Dough
08 -
2 puff pastry sheets (1 pound), thawed
09 -
1 large egg for the wash
10 -
1 tablespoon water
11 -
2 tablespoons coarse sugar (turbinado)
# Steps:
01 -
Heat your oven to 400°F (200°C) and line a baking tray with parchment paper. If your pastry's still frozen, let it thaw out as per the instructions.
02 -
Throw the blueberries, balsamic vinegar, and sugar into a small pot. Simmer on low after bringing it to a gentle boil for about 5 minutes. Let it cool off.
03 -
Using a bowl and hand mixer, combine the softened cream cheese, sugar, egg, and vanilla. Whip it up for around 2 minutes until smooth.
04 -
Once cooled, pour the sauce through a fine sieve, keeping the liquid and discarding the leftovers.
05 -
Lay out the pastry sheets and roll them into 10x10-inch squares. Slice each into 6 strips using something like a pizza cutter – you'll get 12.
06 -
Take two strips, pinch them at one end, twist, and form into a circle. Squash the end together, or tuck it under. Use your fingers or something narrow, like a glass, to flatten down the center. Poke a few small holes with a fork, then repeat for all 12 pieces.
07 -
Evenly divide the cream cheese mixture between the 12 pastries, filling the middle of each. Add about a teaspoon of blueberry sauce to the top of the cream filling.
08 -
With a toothpick, swirl the blueberry into the cream to create a marbled look. Pull some cream into the swirl for a nice effect.
09 -
Mix the egg with water and brush it along the edges with a pastry brush. Sprinkle some turbinado sugar over the top of the pastry.
10 -
Place the pastries on the tray, leaving gaps between them. Bake for about 18-20 minutes, until puffed and golden.
11 -
Once out of the oven, let them sit on the tray for 5 minutes before serving warm. Keep leftovers covered at room temperature for two days or refrigerate for up to a week.
# Notes:
01 -
The balsamic vinegar lifts the flavor of the blueberries without making things tangy or sour.
02 -
Fully soft cream cheese is key to avoiding a lumpy filling.
03 -
To reheat, use a 300°F oven for a few minutes or microwave for about 15 seconds.