This Blueberry Puff Pastry comes together so easily, and it’s delicious! With a cream cheese filling, and fresh juicy blueberries, this pastry is a fabulous idea for breakfast, an easy dessert, or tea time.
This recipe for Blueberry Puff Pastry is super easy to make, and nobody would ever guess it! Your guests will think you were working in the kitchen for hours making this.
Total time for assembling the pastries is about 20 to 30 minutes, and baking time about 30 minutes. Let the pastries cool down for about 10 to 15 minutes, and serve. Which means that in about 1 hour you can be enjoying a delicious pastry that you made at home!
Blueberry Puff Pastry Recipe
To make this Blueberry Puff Pastry, you will need just a few ingredients:
- Puff pastry: you can use store-bought or make your own. I like to use Pepperidge farm if using store-bought, you can find it in the frozen food aisle at the grocery store.
- Filling: I am using a cream cheese filling which recipe can be found here and below. It only takes cream cheese, sugar, egg yolk, lemon juice, and vanilla.
- Blueberries: either fresh blueberries or frozen blueberries will work.
- Egg: for the egg wash, to be brushed on top of the pastry. You can add a bit of milk to the egg wash, or just brush the pastry with milk instead of egg.
- Coarse sugar: trust me on this one, it will make the pastry extra crispy on the outside. You can use sugar in the raw, coarse sugar crystals, or even organic sugar which tends to be a bit more coarse than granulated.
- Powdered sugar: to finish the pastry and serve, I love dusting it with a bit of powdered sugar. It makes the pastry pretty, and also gives a bit of sweetness as well, since this is not an overly sweet dessert.
How to make Blueberry Puff Pastry
Start by thawing the puff pastry dough.
To thaw it simply let it sit on the counter for 30 minutes to one hour, or wrap each dough in paper towels and microwave for 15 seconds on each side.
Then unfold the pastry dough, gently roll it out with a rolling pin.
Spread the filling in the center of the pastry, leaving about 1 inch on top, and 1 inch on the bottom, then top with blueberries. I used this Cream Cheese Filling to fill this pastry.
If using store-bought puff pastry, you don’t need any flour to roll out your dough, but if using your own homemade dough, make sure to work over a lightly floured surface.
I like to assemble my pastry directly on top of the parchment paper or silicone mat that I am using to bake the pastry. It makes it easier to move the pastry over to the baking sheet.
Next, using a sharp knife or a pastry cutter, cut 4 slits on the center of the pastry, where the filling is.
Fold the top over the blueberry filling.
Cut a triangle on each side of the pastry, on top, by slicing the pastry from where the filling is to each corner.
Remove the triangle dough on each side and set aside. I will tell you later what you can do with the leftover dough.
Now it’s time to start cutting the slits on the sides in order to be able to braid the pastry.
You will cut about 11 to 12 slits, about half an inch thick each, on the sides of the pastry, following the direction of the first diagonal line you cut on top.
Continue slicing the pastry, all the way to the bottom.
At the bottom, you will cut the last slit on each side, forming a sort of trapezoid shape. Remove the trapezoid and set it aside.
What to do with any leftover dough you cut out
Brush the leftover dough with egg wash and bake in the oven for 10 minutes, until puffed and golden, then eat with some Nutella, or even just butter. You can also top the leftover pastry dough with egg wash followed by cinnamon and sugar, which will make a delicious snack.
Braiding the pastry
Now it’s time to braid the pastry.
Start by folding each side across the center, beginning at the top. Fold the right then the left side, alternating them to form a braid pattern.
Continue folding all the way to the bottom. When you reach the bottom, tuck the rectangle in the center under the braid, and over the filling. If there’s any excess dough, you can trim it with scissors, to avoid having too much dough overlapping.
Baking the pastry
Whisk the egg in a small bowl. You can add a splash of milk to it, or just use the egg.
Brush the pastry with egg wash, and sprinkle with coarse sugar.
Bake in the oven for about 30 minutes.
Some people like to bake their pastry at 400ºF, and I baked at that temperature before. However, a lot of times, I find the pastry being baked at such a high temperature will cause the outside to burn, and the inside of the pastry to be undercooked.
I recommend baking the pastry at 375ºF.
Once the pastry is done baking, let it cool down slightly before slicing and serving.
The pastry is best served fresh, on the same day it’s baked.
This is such a flaky pastry, so delicious, with juicy blueberries on each bite, and the rich creamy filling.
Before serving, make sure to dust the pastry with some powdered sugar.
You can also make a quick glaze to drizzle over the pastry before serving.
Glaze for pastry
To make a quick glaze to drizzle over the pastry, simply whisk 1 cup of powdered sugar with 2 to 4 tablespoons of milk, until a thick glaze forms. Use a spoon or put the glaze in a piping bag, snip the end, and drizzle it all over the pastry.
The delicious glaze will go perfect with the flaky texture of the pastry.
Here are some variations for this recipe:
- Add lemon zest to the cream cheese filling.
- Instead of using a cream cheese filling with the fresh blueberries, make a blueberry pie filling, with cornstarch, fresh blueberries, sugar, and lemon juice. Check below how to make it.
- Drizzle the pastry with a glaze, or with melted white chocolate.
- Use any other berries such as blackberries, raspberries, sliced strawberries, pitted cherries.
To make a blueberry pie filling, simply mix 2 cups of blueberries with 1/4 cup of granulated sugar, 1 tablespoon of lemon juice, and 1 1/2 tablespoon of cornstarch in a bowl. Then use this blueberry mixture to fill the pastry, making sure to leave any juices out of the pastry, not to make the pastry soggy.
If you enjoyed this Blueberry Puff Pastry recipe, check out these other recipes:
- Puff Pastry Pinwheels
- Cherry Turnovers
- Boston Cream Puff Pastry
- Mascarpone Puff Pastry
- Key Lime Puff Pastry
- Pecan Pie Puff Pastry
And if you make this recipe, tag me on social media, on Instagram, or leave a comment below, I love hearing from you!
Blueberry Puff Pastry
- 2 sheets puff pastry
Cream Cheese Filling
- 8 oz. cream cheese softened 226 grams
- 1/4 cup granulated sugar
- 1 large yolk
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
- 2 cup blueberries 300 to 350 grams
- 1 egg
- 1/4 cup coarse sugar
- 2 tbsp powdered sugar
- Thaw the puff pastry sheet. You can let it sit at room temperature for 30 min to 1 hour until softened. Or wrap each sheet in paper towels and microwave for 15 seconds on each side. It’s ready to be used when you can easily unfold it.
- Pre-heat the oven to 375ºF.
Cream Cheese Filling
- In a large bowl, using a mixer, beat the cream cheese with the sugar for 2 minutes on medium speed. You can also use a stand mixer with the paddle attachment.
- Add the egg yolk, lemon juice, and vanilla. Beat again until combined.
- Unfold the pastry sheet.
- Use a rolling pin to flatten the sheet out gently. Don’t roll it too much, just a couple of rolls on each side.
- Place the sheet on top of a piece of parchment paper, or on top of a silicone mat that you will be using to bake your pastry.
- Fill the center of the pastry sheet with half of the cream cheese mixture, leaving about 1 inch on top and 1 inch on the bottom of the pastry without filling.
- Lay out half of the blueberries on top of the filling (about 1 cup of blueberries per pastry).
- Cut two slits on the bottom, and two slits on the top of the pastry following the vertical lines that cut through the center, from where the filling ends. Check the pictures.
- Fold the top over the filling.
- Now cut a slit from the filling to the corner top of the pastry on each side. This will form a triangle on the corners of the pastry sheet. Remove the triangles and set aside.
- Cut 11 to 12 slits on the diagonal, about 0.5 inches thick on each side of the pastry, following the direction of the first diagonal slit you cut.
- You will end up with a trapezoid shape on each side of the bottom of the pastry. Remove them and set aside.
- Now start folding from the top, braiding the pastry.
- Fold one side, and fold the side right across from it over.
- Repeat this overlapping pattern until you reach the bottom.
- On the bottom you can fold the strips of dough across, and tuck the rectangle that’s on the bottom of the filling under the last dough strips. If necessary, trim with scissors so there isn’t too much dough bunched up at the end.
- Make sure the ends are all tucked in.
- Transfer the dough to a baking sheet.
- Whisk the egg and brush the pastry with the egg wash. Top with the coarse sugar.
- Bake in the pre-heated oven for about 30 minutes, or until the pastry is a deep golden brown and puffed.
- If you under bake, the center of the pastry will be raw, which is why I recommend baking this pastry at 375 and not 400 Fahrenheit, and baking for longer this way the center has a chance to cook.
- Let the pastry cool down for about 10 or 15 minutes. Sprinkle powdered sugar on top and serve.
- You can store the pastry in the fridge for up to 2 days. To re-heat, place in a toaster oven for a few minutes, or in the 350ºF oven for 5 to 10 minutes until warm on the inside.