Blueberry Cream Cheese Pastries

• Vegetarian

• Produce

  • 1 cup Blueberries, frozen

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Blueberry preserves
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/3 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 2 sheets 1 package (17.3 oz frozen puff pastry sheets, frozen

• Dairy

  • 1 package Cream cheese

• Liquids

  • 1 tbsp Water

Found on tasteandtellblog.com

Description

Ingredients

• 1 package (8 oz) cream cheese, softened
• ⅓ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1 cup frozen blueberries
• ½ cup blueberry preserves
• 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
• 1 egg
• 1 tablespoon water

Directions

• Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
• In a small bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla and beat until combined. In another small bowl, combine the blueberries and the blueberry preserves.
• Lightly flour a work surface and roll out each of the sheets of puff pastry to about a 10-inch square. Cut each piece into 6 rectangles, (12 rectangles total), about 5”x3½” each. Transfer the rectangles to the prepared baking sheets.
• Using a fork, prick the centers of the rectangles of puff pastry, leaving a ½” border unpriced around the edges. Mix together the egg and the water and brush over each of the rectangles.
• Take a spoonful of the cream cheese mixture and place it in the center of each rectangle of puff pastry, distributing equally among the pieces. Spread over the rectangle, leaving a ½” border. Top each with a spoonful of the blueberry mixture, spreading it evenly over the cream cheese layer.
• Bake the pastries for 15-18 minutes, or until the pastry is golden brown. Transfer to wire racks to cool completely.