How do I prevent my puff pastry from getting soggy?

To avoid soggy puff pastry, make sure your blueberry filling is cooled and thickened before assembling. You can also lightly score or dock the bottom layer of puff pastry with a fork to allow steam to escape. Bake on parchment paper in a preheated oven to ensure crispness.

Can I make this Blueberry Cream Cheese Puff Pastry ahead of time?

Yes! You can assemble the pastries, cover them tightly, and refrigerate for up to 24 hours before baking. You can also bake them in advance and reheat at 300°F for 5–7 minutes to restore their flakiness. For longer storage, freeze and reheat directly from frozen.

What’s the best way to store leftovers?

Store leftover pastries in an airtight container in the refrigerator for up to 4 days. To enjoy them warm and flaky again, reheat in a 300°F oven instead of the microwave, which can make the pastry soft or soggy. Dust with fresh powdered sugar before serving.

Blueberry Cream Cheese Puff Pastry – Easy & Delicious

Name: Blueberry Cream Cheese Puff Pastry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boxes puff pastry sheets; 18 oz fresh blueberries; 1/4 cup granulated sugar; 1/4 cup brown sugar; Zest from 1 lemon; 1 tbsp lemon juice; 1 tbsp cornstarch; 8 oz cream cheese, softened; 1 egg yolk; 1/3 cup granulated sugar (for cream cheese filling); 1 tsp vanilla extract; 1 tsp lemon juice (for cream cheese filling); 1 whole egg (for egg wash); 1 tbsp water (for egg wash); 1/4 cup powdered sugar (for dusting)

Description

This Blueberry Cream Cheese Puff Pastry is a sweet, flaky, and easy-to-make treat featuring layers of golden puff pastry filled with a luscious cream cheese mixture and a vibrant homemade blueberry filling. Perfect for breakfast, dessert, or brunch, it’s dusted with powdered sugar and delivers bakery-style flavor in every bite.

Ingredients

Scale

2 boxes puff pastry sheets
18 oz fresh blueberries
1/4 cup granulated sugar
1/4 cup brown sugar
Zest from 1 lemon
1 tbsp lemon juice
1 tbsp cornstarch
8 oz cream cheese, softened
1 egg yolk
1/3 cup granulated sugar (for cream cheese filling)
1 tsp vanilla extract
1 tsp lemon juice (for cream cheese filling)
1 whole egg (for egg wash)
1 tbsp water (for egg wash)
1/4 cup powdered sugar (for dusting)

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Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a saucepan, combine blueberries, both sugars, lemon zest, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until berries burst and the mixture thickens. Set aside to cool.
In a bowl, beat cream cheese for 2–3 minutes until smooth. Add egg yolk, 1/3 cup sugar, vanilla extract, and 1 tsp lemon juice. Mix until well combined.
Roll out puff pastry sheets on a floured surface. Place one sheet on the prepared baking sheet.
Spread the cream cheese mixture evenly on the puff pastry. Top with the cooled blueberry mixture.
Place the second puff pastry sheet on top. Slice diagonally into strips using a sharp knife or pizza cutter.
Roll each strip into a crescent shape (it may be messy).
Whisk the whole egg with 1 tbsp water. Brush the tops of the pastries with egg wash.
Bake for 20 minutes or until golden brown and puffed.
Let cool slightly and dust with powdered sugar before serving.

Notes

Ensure cream cheese is fully softened to prevent lumps.
Blueberry filling should be cooled before assembly to prevent soggy pastry.
Do not overfill to avoid leakage during baking.
Leftover filling can be refrigerated for another use.
Reheat leftovers in the oven to maintain crispness.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pastry
Calories: 473 kcal
Sugar: 26 g
Sodium: 203 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 59 mg