Blueberry Cream Cheese Pastries

bhg.com/recipe/blueberry-cream-cheese-pastries/

Yields: 12 pastries

Prep: 30 mins

Bake: 15 mins 400°

18 ounce package cream cheese, softened

1/3 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla

1 cup fresh or frozen blueberries

½ cup blueberry preserves

117.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 egg

1 tablespoon water

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside.

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square. Cut each square into six rectangles (each about 5x3 1/2 inches). Transfer rectangles to prepared baking sheets. Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked border around all the edges. In a small bowl beat egg and the water together with a fork. Brush rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each rectangle, leaving a 1/2-inch border. Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture. Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.

The simplicity of this recipe makes it easy to make. It would make a nice light dessert as well as serving it for brunch. Of course you can change the fruit topping to one you prefer. Again, as with all our recipes, this one would be great shared with others. Make it and take it along to your next church gathering. Or, invite some friends over for coffee and cake.

#blueberry #creamcheese #pastry