Blueberry Cream Cheese Puff Pastry

Blueberry Cream Cheese Puff Pastry is a flaky, golden dessert filled with sweetened cream cheese and juicy blueberries. It’s simple to prepare yet elegant enough to serve for brunch, holidays, or whenever I’m craving something fruity and indulgent. The contrast of crisp pastry, creamy filling, and tart berries makes this one of my favorite quick-bake treats.

Why You’ll Love This Recipe

I love how this recipe combines the richness of cheesecake with the lightness of puff pastry. It looks impressive, but it’s incredibly easy to throw together using store-bought dough. Whether I’m making individual pastries or a large braid to slice and share, the result is always buttery, sweet, and irresistibly flaky. It’s a crowd-pleaser with very little effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets, thawed

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Fresh or frozen blueberries

• Lemon juice

• Egg (for egg wash)

• Powdered sugar (optional for dusting or glaze)

• Milk or cream (if making glaze)

directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I beat the cream cheese, sugar, and vanilla until smooth and creamy.

3. In a separate bowl, I gently toss blueberries with a little lemon juice and a touch of sugar if needed.

4. I unfold the puff pastry sheet and roll it slightly to smooth the seams.

5. I spread the cream cheese mixture down the center third of the pastry, leaving space around the edges.

6. I spoon the blueberries over the cream cheese layer.

7. I cut diagonal strips along the outer thirds of the pastry and fold them over the filling in a crisscross braid pattern.

8. I brush the top with egg wash and bake for 20–25 minutes, or until golden brown and puffed.

9. I let it cool slightly before dusting with powdered sugar or drizzling with a simple glaze made of powdered sugar and milk.

Servings and timing

This recipe makes 6–8 servings. It takes about 15 minutes to prepare and 20–25 minutes to bake, so it’s ready in about 40 minutes.

Variations

Sometimes I swap blueberries for other fruits like raspberries, strawberries, or peaches. I’ve also added a spoonful of blueberry jam to intensify the berry flavor. For a citrusy twist, I add lemon zest to the cream cheese filling. And when I want a mini version, I cut the puff pastry into squares and make hand pies or little Danish-style bites.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 300°F oven or toaster oven for about 5–7 minutes to bring back the flakiness. I avoid the microwave since it softens the pastry too much.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen berries. I don’t thaw them first—I just toss them in a little flour or cornstarch to reduce excess moisture during baking.

Can I make this ahead of time?

Yes, I often assemble it ahead and keep it in the fridge until I’m ready to bake. It’s best enjoyed the same day, though.

What’s the best way to keep the bottom from getting soggy?

I avoid overfilling with blueberries and make sure to drain any excess juice. Baking it on parchment paper also helps crisp the base.

Can I use a flavored cream cheese?

Absolutely. Blueberry, honey, or even lemon-flavored cream cheese adds a fun twist to the filling.

How do I make a glaze for the top?

I mix ½ cup powdered sugar with 1–2 tablespoons of milk or cream and a few drops of vanilla or lemon juice, then drizzle it over the cooled pastry.

Conclusion

Blueberry Cream Cheese Puff Pastry is one of those recipes that feels fancy but couldn’t be easier to make. With its crisp layers, creamy center, and bright berry flavor, it’s the perfect balance of elegance and comfort. Whether I serve it warm for breakfast or chilled as dessert, it’s always a sweet hit.