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Blueberry Lemon Cream Pastries

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Light and elegant blueberry lemon cream pastries made with flaky puff pastry, filled with a smooth lemon cream and juicy blueberries for a refreshing and indulgent dessert.

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 cup blueberries (fresh or frozen)
  • 200g cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry and cut it into 6–8 squares or rectangles.
  3. In a bowl, mix cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Place a spoonful of the cream mixture in the center of each pastry piece.
  5. Top with a few blueberries.
  6. Fold or shape the pastries as desired and seal edges if needed.
  7. Brush the pastry edges with beaten egg.
  8. Bake for 15–20 minutes until golden and puffed.
  9. Let cool slightly before serving.

Notes

  • Dust with powdered sugar after baking for extra sweetness.
  • Drizzle with a simple lemon glaze for added flavor.
  • Use raspberries or mixed berries as a variation.
  • Do not thaw frozen blueberries to avoid excess moisture.
  • Reheat in the oven to maintain crispness.

Nutrition

Find it online: https://cookedbymaya.com/blueberry-lemon-cream-pastries/