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Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a saucepan over medium heat, add blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest, stirring to combine. Bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened.
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While pastry bakes, beat the cream cheese, cream, lemon zest, and 2 tablespoons of the powdered sugar, and vanilla with an electric mixer until smooth and creamy. Spread the cream cheese mixture evenly in the center of the pastry. Place blueberries over the filling and dust with the remaining tablespoon of powdered sugar.
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Lay out half of the blueberries on top of the filling (about 1 cup of blueberries per pastry). Cut two slits on the bottom, and two slits on the top of the pastry following the vertical lines that cut through the center, from where the filling ends. Check the pictures. Fold the top over the filling.
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Bake on parchment-lined baking sheets in a preheated 400F oven for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown. Sprinkle with almonds. Remove from the oven and sprinkle with the sliced almonds. Let cool completely. Drizzle with glaze.
Blueberry Cream Cheese Puff Pastries are filled with blueberries and
Preheat oven to 375 degrees Fahrenheit. Mix cream cheese, powdered sugar, vanilla bean paste, half and half, and 16 ounces (2 cups) of fresh blueberries until well combined. No need to use a blender or mixer. Just hand mix all together in a bowl with a spatula.
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Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry**. Cut the sheet into 16 equal-sized squares. Arrange the puff pastry squares over the blueberry filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center.
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Step Four: Make an egg wash by whisking the egg and milk together and brush it on the outer one-inch border that you created. It will help that area become a beautiful toasty brown color! Step Five: Bake the puff pastry for 425 degrees for 15-20 minutes. Turn the sheet pan halfway through as most ovens have hot spots.
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Preheat your oven to 400°F. Roll the defrosted puff pastry out onto a baking sheet to smooth the creases. Don't worry about the edges being perfect. Place the berries in a colander and rinse well, then transfer to a medium size bowl. Add the brown sugar, cinnamon, and corn starch and mix gently to combine.
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Cream Cheese Layer. Step 1 Preheat oven to 400°. Place a baking sheet in oven to preheat. Step 2 In a medium bowl, using a rubber spatula, mix cream cheese, confectioners' sugar, lemon zest.
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Step 2: Make the Blueberry Filling. Add the blueberries, sugar, brown sugar, lemon zest, lemon juice, and cornstarch to a medium saucepan. Cook over medium heat, stirring frequently, until the berries burst and start to thicken. Let the filling cool.
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Instructions. Preheat the oven to 400˚F, line a baking sheet with parchment paper, and set aside. In a mixing bowl, mix together frozen mixed berries, lemon juice, lemon zest, maple syrup, and cornstarch. Roll out the thawed dough and cut it in 4 rectangles. Place each piece on a baking sheet 2 inches apart.
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In a small bowl, whisk together egg and water. Brush the edges with egg wash. Poke the pastry (except the edges) with a fork 3-4 times. Spread 2-3 tablespoons of blueberry pie filling inside the scored edges. In a medium bowl, mix topping ingredients together with 2 forks or a pastry blender.
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Sprinkle sugar over berries and allow to sit for 10 minutes. Spread the puff pastry over the berries and cut two or three slits in the middle. Place the dish on a cookie sheet or pizza pan that has at least a 1-inch side to catch any bubbling over. Bake the cobbler for 30 to 35 minutes or until the top is browned.
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Place blueberries in the center of each puff pastry, leaving about 1 inch around the center. Fold the edges of the puff pastry in, as you would with a galette. Pinch the corners together to seal. Top with 3-4 slices of peach. Bake at 400F for 18-20 minutes, until the puff pastry is golden and fluffy and the berries are juicy. Baking tips
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Step 2: Make the Blueberry Filling. Add the blueberries, lemon juice, and sugar to a medium saucepan over low heat. Then, mix the water and cornstarch together and add to the blueberries. Cook and stir for 3 to 4 minutes until the sauce thickens. Set aside to cool.
Blueberry Cream Cheese Puff Pastries are filled with blueberries and
Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper. Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside. On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter.
