FULL BLUEBERRY CREAM CHEESE PASTRY RECIPE

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Ingredients

For the Pastry:

  • All-purpose flour – 2½ cups (300g)
  • Cold butter – 1 cup (225g), cubed
  • Sugar – 2 tablespoons (25g)
  • Salt – ½ teaspoon (3g)
  • Ice water – 6-8 tablespoons (90-120 ml)
  • Egg yolk – 1 (for egg wash)

For the Filling:

  • Cream cheese – 8 oz (225g), softened
  • Powdered sugar – ¼ cup (30g)
  • Vanilla extract – 1 teaspoon (5 ml)
  • Fresh blueberries – 1½ cups (200g)
  • Lemon zest – 1 teaspoon (5 g)

For Topping:

  • Egg white – 1 (for egg wash)
  • Coarse sugar – 2 tablespoons (25g) (optional)
  • Fresh blueberries – ½ cup (70g) for garnish

Instructions

Step 1: Make the Pastry Dough

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.
  3. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overmix.
  4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).

Step 2: Prepare the Cream Cheese Filling

  1. In a bowl, beat softened cream cheese until smooth.
  2. Mix in powdered sugar and vanilla extract until well combined.
  3. Gently fold in fresh blueberries and lemon zest.
  4. Set aside.

Step 3: Roll Out the Pastry

  1. Preheat oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the dough to approximately ¼-inch thickness.
  3. Cut into desired shapes:
    • Rectangles: 3×4 inches
    • Squares: 4×4 inches
    • Circles: 3-inch diameter using a biscuit cutter

Step 4: Assemble the Pastries

  1. Line a baking sheet with parchment paper.
  2. Place pastry pieces on the prepared baking sheet.
  3. Spoon 1-2 tablespoons of cream cheese filling into the center of each pastry, leaving a ½-inch border.
  4. Optional: Fold edges up slightly to create a rustic tart shape, or leave flat for an open pastry.

Step 5: Prepare Egg Wash

  1. In a small bowl, whisk together 1 egg white with 1 teaspoon of water.
  2. Brush the egg wash around the edges of each pastry (avoid the filling).
  3. Sprinkle with coarse sugar if desired.
  4. Top with fresh blueberries if making open pastries.

Step 6: Bake

  1. Bake at 400°F (200°C) for 15-20 minutes until pastries are golden brown and puffed.
  2. The edges should be crispy, and the filling should be set.

Step 7: Cool

  1. Remove from oven and allow to cool on the baking sheet for 5 minutes.
  2. Transfer to a wire rack to cool completely.
  3. Optional: Dust with powdered sugar before serving.

Total Time

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Assembly Time: 15 minutes
  • Baking Time: 15-20 minutes
  • Total: Approximately 1 hour 20 minutes

Yield

Makes 8-12 pastries (depending on size)

Tips & Variations

For Perfect Pastry:

  • Keep all ingredients cold for a flaky crust
  • Don’t overwork the dough to avoid gluten development
  • Use ice water, not room temperature water
  • If dough gets warm, refrigerate for 10-15 minutes

Flavor Variations:

  • Lemon Blueberry: Add ½ teaspoon lemon extract to filling
  • Almond Cream Cheese: Add ½ teaspoon almond extract and ¼ teaspoon almond powder
  • Honey Blueberry: Replace powdered sugar with 3 tablespoons honey
  • Cinnamon Sugar Topping: Mix coarse sugar with ¼ teaspoon cinnamon for dusting
  • Mixed Berry: Use a combination of blueberries, raspberries, and blackberries

Filling Alternatives:

  • Mascarpone: Replace cream cheese with mascarpone for a lighter texture
  • Whipped Cream: Fold whipped cream into cream cheese mixture for airiness
  • Greek Yogurt: Mix 4 oz Greek yogurt with cream cheese for tanginess

Shape Options:

  • Danishes: Fold edges up to create a frame, leaving filling exposed
  • Hand Pies: Fold pastry in half, press edges to seal
  • Spiral Pastries: Roll dough, spread filling, roll tightly, and slice
  • Tarts: Use a tart pan with removable bottom

Storage

  • Room Temperature: In an airtight container for 1-2 days
  • Refrigerator: Up to 4 days in an airtight container
  • Freezer: Up to 1 month (freeze unbaked pastries on a tray, then transfer to freezer bag; bake from frozen, adding 5 extra minutes)

Freezing Unbaked Pastries:

  • Assemble pastries on a baking sheet
  • Freeze for 2 hours until solid
  • Transfer to a freezer bag
  • Bake directly from frozen, adding 5 minutes to baking time

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