This recipe for Blueberry Cream Cheese Pastries stars buttery store-bought puff pastry, sweetened cream cheese and juicy blueberries, all drizzled with a tangy lemon glaze. These bakery-worthy brunch treats will be on your table in 30 minutes or less!
Table of Contents
Blueberry cream cheese pastries, blueberry Danish, blueberry breakfast pastries, blueberry puff pastry—no matter what you call these sweet breakfast treats, one thing is for sure: they’re a morning game-changer.
Let’s be honest, pastries are the ultimate way to make dessert-for-breakfast not only acceptable but highly encouraged. If blueberry scones are just triangular cookies (who knew?), then these breakfast pastries must be their culinary cousins, filled with lemon-spiked cream cheese and a handful of fresh blueberries.
The real beauty here is that you can swap in whatever fruit is in season to enjoy these pastries all year round. So grab the freshest fruit you can find and give these Danish your own fruity twist! Plus, a quick-fix glaze adds a final kiss of sweetness (a dusting of confectioners’ sugar is delicious, too). They’ll be puffed and you’ll be stuffed in 30 minutes or less. Now that’s time well spent, indeed!
- Cream cheese: Soften to room temperature before you start. You want it to be really soft so you don’t get any lumps in the mixture. To soften, remove the package from the refrigerator and let it sit on the counter for 1 hour to 1 hour and 30 minutes.
- Sugar: Used to sweeten the cream cheese filling without making the pastries overly sweet.
- Lemon juice & lemon zest: I recommend using fresh lemon juice rather than bottled for the best flavor. You’ll also need a lemon for the zest, which adds a concentrated burst of citrus flavor to the mix.
- Vanilla extract: For flavor. Have DIY vanilla extract on hand? Use it!
- Blueberries: You can use either fresh or frozen blueberries. If using frozen, make sure to thaw and drain them thoroughly to release as much moisture as possible. Excess water from thawed berries can make the cream cheese filling too loose and cause it to separate.
- Puff pastry: You’ll need a 17.3-ounce package of frozen puff pastry (two sheets) for this recipe. Thaw the pastry according to package instructions before you begin.
- Egg + 1 tablespoon water: This mixture creates an egg wash that you’ll brush over the pastries to give them a beautiful, golden finish when baked.
See the recipe card for full information on ingredients and quantities.
Before you begin, make sure your puff pastry is fully thawed and your cream cheese is softened to room temperature. I recommend checking the package instructions for thawing your pastry, but generally, letting it sit at room temperature for about 30 minutes works well.
- Make the lemon cream cheese filling. In a medium bowl, beat together the softened cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla extract to the bowl and beat until smooth. Set aside.
- Prep the puff pastry. Lightly flour your work surface and roll out each sheet of thawed puff pastry to a 10-inch square (it doesn’t have to be perfect!). Cut each square into four smaller squares, then cut each smaller square diagonally to form eight triangles per sheet. Arrange the pastry triangles on two baking sheets lined with parchment paper, spacing them evenly.
- Score and dock the pastry. These are just fancy baker’s terms for cutting and pricking the pastry. Lightly score the dough by cutting a border about 1/2-inch from the edges (be careful not to cut all the way through). Then, use a fork to prick each triangle several times within the center. Docking helps prevent the pastry from puffing up too much in the center.
- Assemble the Danish pastries. Brush the egg wash all over each pastry triangle. Spoon a portion of the cream cheese mixture into the center of each triangle, leaving a 1/4-inch border around the edges. Then, top with several fresh blueberries.
- Bake in a 400ºF oven for 15 to 18 minutes. The puff pastry should be crisp, flaky and golden brown around the edges.
3-Ingredient Lemon Glaze
The only thing better than a blueberry pastry is a blueberry pastry topped with a simple lemon glaze. Here’s what you’ll need:
- Powdered Sugar
- Milk: Whole milk is my go-to, but any variety works, including non-dairy.
- Lemon Juice
Simply mix these ingredients together in a small bowl. If the glaze is too thick to drizzle, whisk in additional milk, 1 teaspoon at a time, until you reach the desired consistency. Make sure your cream cheese pastries are completely cooled before adding the icing so it doesn’t melt into the pastry.
Pro Tip: Use a spoon or fork to drizzle the glaze over the pastries for a sweet, tangy finish.
- You can substitute any other fruit for the blueberries, such as raspberries, cherries, strawberries, apples or any other fruit that’s available.
- A dollop of jam on top of the cream cheese works great, too!
- The filling can be made a day in advance and stored in an airtight container in the refrigerator.
- When scoring the pastry, cut just partially through—not all the way. This helps keep the filling in place and prevents it from spilling out while baking.
- If you’re out of eggs or just looking for an alternative, milk or cream works great as a substitute for an egg wash. Just give the pastries a light brush with either before baking. You’ll get a slightly less golden finish, but they’ll still turn out beautifully.
- For a bite-sized treat, cut the puff pastry into smaller squares and adjust the baking time accordingly. Mini pastries are perfect for brunches or gatherings.
Storing Leftovers
These cream cheese puff pastries are best when enjoyed fresh, however, they can be stored in an airtight container in the fridge for up to 2 days. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them in a 250°F oven for a few minutes.
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- Raspberry Chocolate Chip Muffins
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- Cinnamon French Toast Muffins
- Easy Sticky Buns with Bacon
And for more delicious puff pastry ideas, check out my Puff Pastry Recipes collection.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
For the pastries:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1 large egg
For the glaze:
- 1 cup powdered sugar
- 4 teaspoons whole milk
- 2 teaspoons lemon juice
Instructions
Make the pastries:
- Preheat the oven to 400ºF and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
- Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then lightly score the dough by cutting a border 1/2-inch from the edges (be careful not cut all the way through the pastry). Prick the center of each triangle several times with a fork.
- In a small bowl, whisk together the egg with 1 tablespoon water. Brush each triangle all over with the egg wash then spread a portion of the cream cheese mixture in the centers of each triangle, leaving a 1/4-inch border around the edges. Top the cream cheese with a portion of the blueberries.
- Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges. Transfer the pastries to a baking rack to cool while you make the glaze.
Make the glaze:
- In a medium bowl, whisk together the powdered sugar, milk and lemon juice until combined. If the glaze is still too thick, whisk in additional milk, 1 teaspoon at a time, until it is thin enough to drizzle.
- Once the pastries have cooled completely, use a small spoon or fork to drizzle the glaze atop the pastries. Serve immediately.
Kelly’s Notes
- You can substitute any other fruit for the blueberries, such as raspberries, cherries, strawberries, apples or any other fruit that’s available.
- A dollop of jam on top of the cream cheese works great, too!
- The filling can be made a day in advance and stored in an airtight container in the refrigerator.
- Storing Leftovers: These cream cheese puff pastries are best when enjoyed fresh, however, they can be stored in an airtight container in the fridge for up to 2 days. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them in a 250°F oven for a few minutes.
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Recipe inspired by Better Homes and Gardens.
I thought these were very tasty! The part that was difficult was spreading the cream cheese spread on the egg washed pastry. I’m wondering if you could leave the middle “unwashed” and then maybe it would spread easier. Otherwise, it just slides everywhere.
That would work, Christine!
I had the same challenge with spreading the cream cheese mixture. Any other tips aside from not brushing the egg wash in the middle?
Hey KW! You can pipe it on to make it easier :)
Please keep recipes coming ! I love them all!
This is what I love to read, Michelle! I’m thrilled you’ve been enjoying Just a Taste!
I signed up to make this for our family Christmas brunch, but the store was out of puffed pastry! I got crescent rolls (butter flake) instead and those worked great as a base. I also used a mix of raspberries and blueberries. Will make again!
Awesome! I’m so glad you enjoyed the recipe, Angie!
How would you recommend storing the leftovers? Do they need to be refrigerated?
Hi Rachel! Yes, you’ll want to store them in an airtight container in the fridge. They’ll still taste great for a day or two. And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)