Description
Blueberry Cream Cheese Crescents are a testament to the magic that happens when simple ingredients are transformed with a little bit of love and a lot of skill. The tangy zest of fresh blueberries and lemon, combined with the creamy richness of the cream cheese, creates a filling that’s both refreshing and comforting. Wrapped in a delicate, flaky crust that browns to perfection in the oven, these crescents are a visual and sensory delight.
Ingredients
Blueberry Filling:
18 ounces fresh blueberries
¼ cup sugar
¼ cup brown sugar
Zest from 1 lemon
1 tablespoon lemon juice
1 tablespoon cornstarch
Cream Cheese Filling:
8 ounces cream cheese, softened
1 egg yolk
⅓ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
For Assembly:
2 boxes puff pastry sheets
Egg Wash:
1 egg
1 tablespoon water
For Dusting:
¼ cup powdered sugar
Instructions
Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Blueberry Filling: In a medium saucepan, combine blueberries, sugar, brown sugar, lemon zest, lemon juice, and cornstarch. Cook over medium heat until the mixture has thickened, stirring frequently. Allow to cool afterwards.
Cream Cheese Filling: In a separate medium bowl, beat together the cream cheese, egg yolk, sugar, vanilla extract, and lemon juice until the mixture is smooth.
Assemble: On a lightly floured surface, roll out the puff pastry sheets. Spread half of the cream cheese mixture over one sheet, then top with half of the blueberry mixture. Cover with another pastry sheet, make diagonal cuts, and then roll the sections into crescents.
Egg Wash: Whisk together the egg and water, then brush this mixture over the pastries.
Bake: Place the pastries in the oven and bake for about 20 minutes or until they turn golden brown. Once baked, dust them with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes