Updated: Aug 17, 2019
Hello dear reader! I know recipes for pastry are not exactly fine art, but these are so darn good, they come so close to fine art and are so ezee pezee that I must share. I cannot take credit for creating them - that honor goes to Kevin Jacobs, which I stole from his blog. I can tell you if you make these with blueberries, you are definitely going to smack somebody.
This is Kevins site. You can thank me later!
For the blueberry mixture:
1 cup fresh blueberries1/2 cup sugar
1/2 cup water
grated zest of 1 lemon
1 heaping tablespoon cornstarch blended with just enough lemon juice to make a smooth paste
For the cream cheese mixture:
8 ounces cream cheese, softened to room temperature1/2 cup confectioners' sugar plus more for dusting, if desired
For the pastry dough:
2 sheets puff pastry dough, thawed but cold
1 egg, beaten
The blueberry mixture -- Put the blueberries, sugar, water and lemon zest in a medium saucepan. While stirring occasionally, bring the mixture to a boil over medium heat. Then immediately add the cornstarch solution and stir until the mixture thickens -- 15-30 seconds. Transfer the mixture to a bowl, and let cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)
The cream cheese mixture -- Put the softened cream cheese in a medium bowl. Add the confectioners' sugar and beat vigorously with a spoon until the mixture is perfectly smooth.
Assembling the pastries -- Unfold one pastry sheet and cut it into four quarters. Put a generous tablespoon of the cream cheese mixture in the center of each quarter, and then spread the cheese out in a rough diagonal line. Top the cheese with a tablespoon of the berry mixture. Then fold opposite corners of the pastry over each other, and press gently to seal. Transfer the pastries to a parchment-lined baking sheet. Cut, fill, and form the remaining sheet of puff pastry. Put the pastries in the refrigerator while you preheat the oven to 400°F.Baking -- Brush the top of the pastries with the beaten egg. Bake until puffed and golden -- 15-20 minutes. Transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes. If desired, dust the cooled pastries with confectioners' sugar just before serving.