Blueberry Cream Cheese Pastry

Blueberry Cream Cheese Pastry @themerrythought
There’s a bakery a few miles from us (well, around the corner for Caitlin!) that sells delicious baked goods! It’s actually really random that we have such a great bakery in our tiny town, because, well our town is so small. Who would have thought such a gem would exist here?!  My favorite thing to get there is a blueberry cream danish and I’m always really disappointed if they don’t happen to have them when I go in. Thankfully most of the time they do! But I was inspired by my favorite treat from Greg’ry’s to make a similar homemade version.
Blueberry Cream Cheese Pastry @themerrythought
This pastry reminds me of one of my favorite desserts – No Bake Blueberry Cheesecake Pie. And with a buttery, flaky crust filled with sweetened cream cheese and yummy blueberry pie filling, this breakfast treat is definitely worth waking up for! I made this recipe as easy as possible by using frozen puff pastry sheets and store bought blueberry pie filling, but if you’re feeling ambitious, you could make homemade versions of both of those. I actually, oddly enough, prefer store bought blueberry pie filling to homemade (eeps, I know, what’s wrong with me?!). And you can definitely use whatever fruit filling suits your fancy – strawberries, raspberries, etc.
Blueberry Cream Cheese Pastry @themerrythought
Blueberry Cream Cheese Pastry @themerrythought
Blueberry Cream Cheese Pastry @themerrythought
Blueberry Cream Cheese Pastry @themerrythought
Blueberry Cream Cheese Pastry

1 package frozen puff pastry sheets (2 sheets), thawed
1 egg
1 8oz package cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 cup blueberry pie filling

Preheat oven to 375º F. Line large baking sheet with parchment paper. In a small bowl, lightly beat egg, set aside. In another bowl, mix together softened cream cheese, sugar and vanilla extract until smooth.
Unfold both pastry sheets and cut each sheet in half, so you have 4 rectangles total. Place two sheets on the prepared baking sheet. Divide the cream cheese mixture in half, and spread onto the 2 sheets, leaving a ½ inch border around the edges. Top each with ½ cup of the blueberry pie filling. Brush edges with beaten egg.
Fold remaining rectangles in half lengthwise and make slices with a knife, leaving the top and bottom connected.
Unfold and place sliced sheets on top of blueberry filling. Seal edges. Brush tops with remaining egg.
Bake 20-25 minutes or until golden and pastry is puffed up.
Cool. Once pastry has cooled slightly, drizzle with icing (recipe below), and allow icing to set. Cut into slices and enjoy!

Icing

1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

In a small bowl, mix together the powdered sugar, milk and vanilla extract. Add more milk or powdered sugar to reach desired consistency.  Drizzle over pastry.
Blueberry Cream Cheese Pastry @themerrythought
Blueberry Cream Cheese Pastry @themerrythought
What’s your favorite breakfast treat to indulge in?

-Manda

PS – don’t forget to enter the giveaway for the mason jar candle set from Brooklyn Candle Studio – it ends tonight!!

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