These sweet little pastry packages are lovely. Pre-made puff pastry makes this a dessert that requires very little hard labor in the kitchen. Assembling these pastries is not exactly a breeze, but they are worth it.
I found this recipe hidden in Fine Cooking from August of 2010. It is the “Letter from the Editor” section that I wouldn’t have seen if I hadn’t seen the recipe in the index. The other fruit pies in this edition are so beautiful, but more time consuming since you make your own dough.
For me, this was a perfect dessert for our Sunday night dinner guests. I made them earlier in the day and stored them in the fridge until time to bake. I stuck them in the oven when we sat down to dinner, and they were done at the perfect time to enjoy them.
The recipe below is changed slightly from the original. The original recipe calls for creme de cassis, which I do not have on hand these days, and so I substituted almond extract with good results. I used low fat cream cheese, and cut smaller circles to make smaller pies. Unintentionally, I did not cut vents in my pastries. This probably caused more of the gooey insides to leak out, but they were still delicious. I served these with vanilla ice cream. The crunchy sugary tops are wonderful, and the combination of blueberry and cream cheese in the center reminds me of a grown up Toaster Strudel.
Blueberry Cream Cheese Pastries
- 2 17.3 ounce packages frozen puff pastry, thawed
- 4 ounces cream cheese (low-fat is fine) softened
- 7 tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 2 large eggs yolks
- 1 cup blueberries
- 2 teaspoons cornstartch
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- powdered sugar for dusting (optional)
- Preheat oven to 375°F
- In a medium bowl, combine the cream cheese, 4 tablespoons sugar, vanilla extract, and 1 egg yolk and mix until well combined.
- Combine the blueberries, 2 tablespoons sugar, cornstarch, almond extract and salt and mix gently.
- On a lightly floured surface, roll out individual puff pastry sheets into a 10 by 10 inch square.
- Using a round cutter (3 1/2 inches to 4 inches) cut out 4-6 rounds from the pastry depending on the size of your cutter. Arrange the circles on a parchment lined baking sheet. (You will need 2 or 3 sheets)
- In a small bowl, beat 1 egg yolk with 1 teaspoon water. Brush the outer edges of each dough round with egg wash.
- Dollop about 1/2 tablespoons cream cheese mixture in the center of the round, then top with about 1 tablespoon of blueberries.
- Fold in half to form a half moon and pinch edges to seal. You may use the tines of a fork to seal as well.
- Lightly brush each pastry with egg wash and sprinkle with remaining sugar. Cut a small steam vent in the top of each pastry.
- Bake until golden brown, 20-25 minutes.
- Cool slightly, then remove from the baking sheet.
- Serve warm or at room temperature, sprinkled with powdered sugar.