Blueberry Cream Cheese Pastries
Ingredients:
1 package (17.3 ounces) of frozen puff pastry, thawed
1 cup of cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh blueberries
1 egg beaten with 1 tablespoon water (for egg wash)
Powdered sugar (optional, for dusting)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Cream Cheese Mixture: In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
Prepare the Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into squares or rectangles, depending on your preference.
Assemble: Spoon a dollop of the cream cheese mixture into the center of each pastry square. Add a few blueberries on top of the cream cheese.
Fold and Seal: Fold the pastries over the filling to create a sealed edge, or roll them into a log shape. Press the edges lightly with a fork to seal them completely.
Apply Egg Wash: Brush the top of each pastry with the beaten egg mixture. This will give the pastries a golden, glossy finish after baking.
Bake: Place the prepared pastries on the baking sheet and bake for 15-20 minutes, or until they are golden brown and puffed up.
Cool and Serve: Allow the pastries to cool slightly on a wire rack. Dust with powdered sugar before serving, if desired.
