Blueberry Puff Pastry

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This Blueberry Puff Pastry is super simple and tastes amazing! With a creamy cream cheese filling and fresh blueberries, it’s a great idea for breakfast, an easy dessert, or a treat at tea time.

No one will believe how easy this recipe is to make—they’ll think you spent hours in the kitchen! You can have these delicious pastries ready in about an hour, including 20-30 minutes of prep time and 30 minutes of baking. Just cool them for 10-15 minutes, and enjoy!

Blueberry Puff Pastry

Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Servings 2 pastries


Puff Pastry

  • 2 sheets puff pastry

Cream Cheese Filling

  • 8 oz. cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

To Assemble

  • 2 cups blueberries about 12 oz
  • 1 egg
  • 1/4 cup coarse sugar

To Serve

  • 2 tablespoons powdered sugar


Puff Pastry

  • Thaw Puff Pastry: Let the puff pastry sit at room temperature for 30 minutes to 1 hour until softened. Or wrap in paper towels and microwave for 15 seconds on each side. It’s ready when you can unfold it easily.
  • Preheat Oven: Preheat your oven to 375°F.

Cream Cheese Filling

  • Mix Filling: In a large bowl, beat the cream cheese and granulated sugar with a mixer for 2 minutes on medium speed. Add the egg yolk, lemon juice, and vanilla. Mix until combined.

Assemble the Pastries

  • Prepare Pastry Sheet: Unfold the puff pastry sheet. Use a rolling pin to gently flatten it out. Roll a couple of times on each side—don’t overdo it.
  • Fill and Shape: Place the sheet on parchment paper or a silicone mat. Spread half of the cream cheese mixture down the center, leaving about 1 inch at the top and bottom. Add 1 cup of blueberries on top of the filling.
  • Cut and Fold: Cut two slits on the top and bottom of the pastry from the filling’s edge to the pastry’s edge. Fold the top over the filling. Then, cut diagonal slits on each side of the pastry, about 1/2 inch apart. Remove the corners to form a triangle. Fold the strips over the filling, alternating sides to create a braid.
  • Repeat: Repeat steps 1-3 for the second sheet of puff pastry.


  • Egg Wash: Whisk the egg and brush over the pastry. Sprinkle with coarse sugar.
  • Bake: Bake for about 30 minutes or until golden brown and puffed up. Be sure to bake at 375°F to avoid an undercooked center.
  • Cool and Serve: Let the pastries cool for 10-15 minutes. Sprinkle powdered sugar on top before serving.


Storage and Reheating

  • Store: Keep in the fridge for up to 2 days.
  • Reheat: Warm in a toaster oven or a 350°F oven for 5-10 minutes.



  • Puff Pastry: Store-bought or homemade puff pastry works fine. Pepperidge Farm is a good brand available in the frozen food aisle.
  • Blueberries: Fresh or frozen blueberries can be used.
  • Egg Wash: Add a bit of milk to the egg wash, or brush the pastry with milk instead.
  • Coarse Sugar: Use sugar in the raw, coarse sugar crystals, or organic sugar for a crispy outside.
  • Glaze: Instead of powdered sugar, drizzle a glaze made from 1 cup of powdered sugar and 2-4 tablespoons of milk.
  • Berry Variations: Substitute with strawberries, raspberries, blackberries, or cherries.
  • Lemon Flavor: Add lemon zest to the cream cheese filling for a lemony taste, or use a lemon glaze made with lemon juice instead of milk.

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