Creamy and sweet. Flakey and buttery.
Ingredients
- Cream Cheese Filling:
- 8 oz. cream cheese, softened
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- Pinch of salt
- Blueberry Topping:
- 4 cups frozen Oregon Blueberries
- 1/4 cup granulated sugar
- 2 T. cornstarch
- 1 tsp. vanilla extract
- Optional Vanilla Glaze:
- 1/2 cup powdered sugar, sifted (to avoid lumps)
- 1 1/2 T. milk
- 1/2 tsp. vanilla extract
- Pastry:
- 1 Pre-Rolled 13.2 oz Refrigerated Puff Pastry Dough Sheet
Directions
- Cream Cheese Filling:
-
Mix softened cream cheese and powdered sugar until smooth. Add in egg yolk, vanilla, and salt and mix until combined. Set aside or refrigerate while preparing the pastry.
- Blueberry Topping:
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Combine frozen blueberries, sugar, and cornstarch in a saucepan. Cook over medium-high heat for about 5-8 minutes, stirring gently, until thickened. Remove from heat, stir in vanilla, and cool completely.
- Assembly & Baking:
- Preheat oven to 400°
- Unroll the puff pastry sheet onto a parchment-lined baking sheet.
- With a paring knife, lightly score a 3/4-inch border without cutting all the way through, then prick the center all over with a fork.
- Gently spread cream cheese filling over the center of pastry dough, avoiding the border.
- Brush the exposed border with egg wash.
- With a slotted spoon, spoon the cooled blueberry topping over the top of the cream cheese filling.
- Bake for 22-25 minutes until the pastry is golden brown. Allow pastry to cool before glazing.
- Vanilla Glaze:
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Whisk until smooth and drizzle over cooled pastry and enjoy!