Blueberry Cream Cheese Puff Pastry

Blueberry cream cheese puff pastry is flaky, golden, and filled with a luscious cream cheese and fresh blueberry mixture. The braided tops bake to perfection, creating an elegant, bakery-worthy dessert that’s quick to make. Perfect for last-minute entertaining or a special treat, they impress without the stress.

Love More Blueberry Desserts ? Try My Blueberry Pie Bombs or this Fluffiest Cottage Cheese Blueberry Cloud Bread next.

Why You’ll Love This Recipe

Filled with a sweet cream cheese mixture and bursting fresh blueberries, these pastries bake up golden and flaky, then are dusted with powdered sugar for a beautiful finish. Easy to make with simple, store-bought ingredients, they deliver impressive bakery-quality results with minimal effort. The combination of tangy cream cheese and sweet blueberries is always a crowd-pleaser, perfect for any occasion or just because.

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Ingredient List

Blueberry Filling

• 2 cups fresh blueberries (frozen ones work fine too)
• 3 tablespoons regular sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice from a real lemon

Cream Cheese Filling

• 8 oz cream cheese (has to be soft – I leave mine out overnight now)
• 3 tablespoons sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1 teaspoon lemon juice

Pastry & Finishing

• 2 boxes frozen puff pastry (I buy Pepperidge Farm)
• 1 egg plus some water (for brushing on top)
• 2 tablespoons coarse sugar (the chunky kind)

Why These Ingredients Work

That cream cheese has to be room temperature or you’ll get chunks everywhere. Found that out the hard way when I tried using it straight from the fridge and couldn’t get the lumps out no matter how much I mixed. The egg yolk makes it rich and creamy instead of just sweet.

My mom taught me to put lemon in everything because it makes flavors pop. She was right – without it these taste flat and boring. That cornstarch stops the berry juice from making your pastry all soggy. Skip it and you’ll have purple puddles everywhere like I did once.

Essential Tools and Equipment

• Regular pot for cooking berries
• Hand mixer (mine’s ancient but works)
• Rolling pin
• Sharp knife
• Brush for egg wash (silicone ones wash better)
• Big cookie sheet
• Parchment paper
• Little bowl for mixing egg

How To Make Blueberry Cream Cheese Puff Pastry

Step 1: Prepare the Blueberry Filling

Do the berries first since they need time to cool down. Put berries, sugar, and lemon juice in a pot over medium heat. Stir them around for maybe 6 minutes until they start popping and smell incredible.

Mix cornstarch with 2 tablespoons cold water in a small bowl until smooth. Pour it in with the berries and keep stirring for another minute until it thickens up. Take it off heat and ignore it while you do other stuff.

Step 2: Make the Cream Cheese Filling

Beat the soft cream cheese with your mixer for 2 minutes until it’s smooth. Add sugar, egg yolk, vanilla, and lemon juice. Beat again until everything’s mixed together and looks creamy. Put it aside.

Step 3: Prepare Your Puff Pastry

Heat oven to 400. Put parchment paper on a big baking sheet. Roll each pastry sheet on your counter with some flour into roughly 12×10 inches. Doesn’t have to be perfect – mine look wonky but they still work.

Step 4: Assemble the Magic

Spoon cream cheese down the center of each pastry in about a 3-inch strip. Leave space at the ends. Put your cooled berry mixture right on top of the cream cheese.

Step 5: Create the Braid

Cut strips about an inch apart on both sides of the filling with a knife. Cut from the filling to the edge. Fold strips over the filling going back and forth – left side, right side, keep going down. Looks fancy but it’s just folding.

Step 6: The Final Touch

Beat egg with a little water. Brush this all over the pastry parts you can see. Sprinkle that coarse sugar on top for the bakery look.

Step 7: Bake to Perfection

Put them in for 20-25 minutes. Want deep golden brown and puffy pastry. Filling shouldn’t wiggle when you shake the pan. Let sit 10 minutes before cutting or hot filling goes everywhere.

You Must Know

Soft cream cheese or you’ll hate your life trying to mix it. I take mine out the night before now. Cold cream cheese equals lumpy gross filling that nobody wants.

Personal Secret: I make berry filling the night before because it tastes better and saves time when I’m rushing around trying to get everything together.

Pro Tips & Cooking Hacks

If pastry gets sticky while you’re working, stick it back in the fridge for 10 minutes. Cold pastry puffs better than warm pastry.

Don’t overfill like I did the second time. It leaked everywhere and made a sticky disaster on my pan. Less filling is better. I eat leftover berry stuff on toast.

Use a pizza cutter instead of a knife for cutting strips. Way easier and doesn’t drag the dough around.

Flavor Variations & Suggestions

My sister uses strawberries and raspberries mixed with blueberries. Tastes amazing. I put orange peel in the cream cheese once and everyone kept asking what made it so good.

Mixed chocolate chips in the cream cheese for my daughter’s birthday. She said it beat any store cake. Could use almond extract instead of vanilla too.

Make-Ahead Options

Great when you’re having people over. Put the whole thing together night before, wrap it up, stick in fridge. Add 5 minutes to baking time since it’s cold.

Frozen them before baking too. Wrap good and they keep a month. Bake frozen – just add 10-15 minutes.

Recipe Notes & Baker’s Tips

Cold pastry, hot oven gets you those flaky layers. When pastry tears during braiding (happens all the time), just pinch it together and keep going. Nobody sees it after it’s baked.

Puff pastry is more forgiving than you think. Even messy braiding looks good once it’s golden and puffy.

Serving Suggestions

Look great on brunch table with coffee and bacon. I serve them warm but they’re good cold too. My mother-in-law makes me put powdered sugar on them and it does look fancier.

Travel well to potlucks and church stuff. Just cover with foil if you’re taking them somewhere.

How to Store Your Blueberry Cream Cheese Puff Pastry

Leftovers go in fridge covered for 3 days, but they usually don’t last that long. Warm them up in 350 oven for 5-7 minutes to get crispy again. My kids like them cold from the fridge – say it’s like cheesecake.

Freeze individual pieces wrapped up for a couple months. Thaw on counter and warm if you want.

Allergy Information

Got wheat, eggs, and dairy so won’t work for people allergic to those. Tried vegan cream cheese for my neighbor – tasted different but still okay. Can use almond milk instead of regular milk for brushing.

Haven’t found gluten-free puff pastry that works good but if you find some, should work same way.

Questions I Get Asked A Lot

Can I use frozen blueberries instead of fresh?

Yeah! Don’t thaw them first – use them frozen. They’ll make more juice so cook filling extra minute until thick.

My pastry didn’t puff up like yours – what happened?

Pastry got too warm or oven wasn’t hot enough. Make sure oven hits 400 and keep pastry cold.

How do I know when they’re done?

Deep golden brown and puffy. Filling shouldn’t wiggle when you shake pan. Still jiggly means more time.

Can I put these together the night before and bake in the morning?

You can but they’re better fresh. If you prep overnight, brush with egg right before baking and add 5 minutes since they’re cold.

💬 Made this recipe? Drop me a comment below! I read every single one and love hearing about your baking wins (and disasters too – we’ve all been there!).