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Blueberry Cream Cheese Puff Pastries

Cook Time25 mins


For The Blueberry Filling

  • 18`oz container fresh blueberries
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 7 Tbsp water, divided
  • 3 Tbsp corn starch

For The Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 2 boxes puff pastry shells


For The Blueberry Filling

  • In a small saucepan, add blueberries, sugar, lemon juice and 3 tablespoons of water, stir.
  • Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.
  • In a small bowl, mix remaining water and corn starch together.
  • Add corn starch mixture to blueberry mixture, stir until thickened then remove from heat and let cool.

For The Cream Cheese Filling

  • Beat cream cheese until smooth and creamy.
  • Add sugar, lemon juice and vanilla into cream cheese and beat until combined.

Puff Pastries

  • Bake puff pastry shells according to package directions.
  • Once pastries have baked, remove "top" of each pastry.

Assembling The Pastries

  • First, add a spoonful of cream cheese into the center of each pastry.
  • Next, add a spoonful of blueberry mixture and then top with a little dab of cream cheese mixture.
  • Top with fresh blueberries and enjoy!