If you are searching for the ultimate morning treat that feels both indulgent and refreshing, this Lemon-Blueberry Breakfast Pastry with Cream Cheese and Flaky Puff Pastry Recipe is exactly what you need. Sweet and tart blueberries mingle perfectly with creamy, zesty lemon-infused cream cheese, all wrapped in a perfectly flaky puff pastry crust. It’s an exquisite combination that brightens up any breakfast or brunch occasion, making your kitchen smell heavenly and your taste buds sing with every bite.
Ingredients You'll Need
Ingredients You'll Need
To create this delightful pastry, you only need a handful of simple, essential ingredients that each contribute their own magic. From the fresh burst of blueberries to the creamy tang of lemon-speckled cream cheese, every component plays a vital role in delivering the perfect balance of flavor, texture, and color.
- Fresh blueberries: Choose ripe, juicy berries for natural sweetness and vibrant color.
- Cornstarch: Helps thicken the blueberry filling to keep it from becoming too runny.
- Lemon zest and juice: Adds a bright, citrusy zing that cuts through the sweetness and enriches the cream cheese mixture.
- Salt: Just a pinch to enhance all the flavors without overpowering them.
- Frozen puff pastry sheet: The flaky, buttery canvas for your delicious filling, make sure it’s well chilled.
- All-purpose flour: For dusting your work surface to prevent sticking while rolling out pastry.
- Reduced-fat cream cheese: Softened for easy mixing; its smooth texture enriches the filling and icing.
- Confectioners’ sugar: Used both in the filling and for a sweet glaze on top.
- Large egg and water: Beaten together as an egg wash to give the pastry a shiny, golden finish.
- Whole milk: Blended into the cream cheese glaze for smoothness and a touch of richness.
How to Make Lemon-Blueberry Breakfast Pastry with Cream Cheese and Flaky Puff Pastry Recipe
Step 1: Prepare the Blueberry Filling
Begin by combining fresh blueberries with cornstarch, half the lemon zest, lemon juice, and a pinch of salt in a saucepan. Cook it over medium-high heat until the berries burst and the mixture thickens delightfully. This luscious filling is the heart of your pastry, bursting with natural sweetness and a bright lemon note that wakes up your palate.
Step 2: Prepare the Puff Pastry
Carefully roll out your thawed puff pastry into a rectangular shape, about 13 by 10 inches, and cut it lengthwise into two equal halves. Arrange the halves on a parchment-lined baking sheet with a bit of space in between and pop them into the freezer. Chilling the pastry keeps it firm and ensures your final creation has those irresistible flaky layers.
Step 3: Mix the Cream Cheese Filling
Whip together softened cream cheese, confectioners’ sugar, the remaining lemon zest and juice, and a pinch of salt until the texture is silky smooth. Set aside a small portion for later icing. This creamy lemon filling beautifully balances the sweet fruit, bringing luscious tang and richness.
Step 4: Assemble the Pastry
Remove one puff pastry half from the freezer and spread the cream cheese mixture in a neat strip down the center. Spoon the blueberry filling evenly over the cream cheese, then brush the pastry edges with the egg wash to ensure a perfect seal. Carefully lay the second puff pastry half on top and press the edges firmly to lock in the fillings. Chill the assembled pastry again to keep it firm before baking.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F. Brush the top of the chilled pastry with the remaining egg wash and cut small slits in the surface to allow steam to escape while baking. This step helps the pastry puff up evenly, giving you that signature golden crust. Bake for about 40 to 45 minutes until beautifully golden and flaky.
Step 6: Finish with the Cream Cheese Glaze
Mix the reserved cream cheese filling with milk and confectioners’ sugar until smooth, then drizzle it generously over the warm pastry. Finally, sprinkle with the last bit of lemon zest for a lovely touch of color and fresh citrus aroma. Serve this delight warm to enjoy the perfect harmony of textures and flavors.
How to Serve Lemon-Blueberry Breakfast Pastry with Cream Cheese and Flaky Puff Pastry Recipe
Garnishes
A light dusting of powdered sugar or a few fresh blueberries on top adds a charming flair. If you love a little extra zing, a sprinkle of finely grated lemon zest brightens the presentation and intensifies that fresh citrus aroma.
Side Dishes
This pastry pairs beautifully with a simple cup of freshly brewed coffee or a steaming mug of tea. For a fuller brunch spread, consider serving with creamy Greek yogurt, fresh fruit salad, or even a crisp green salad lightly dressed with citrus vinaigrette for balance.
Creative Ways to Present
Slice into generous portions and serve on colorful plates to highlight the berry blues and sunshine yellows of lemon zest. For a charming touch, place each slice alongside edible flowers or mint leaves for a visually stunning breakfast or brunch table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might!), wrap them tightly in plastic wrap or store in an airtight container. Keep refrigerated and consume within 2 days to enjoy the best freshness and flaky texture.
Freezing
You can freeze the fully baked pastry by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. It keeps well for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a 325°F oven for about 10-15 minutes until the pastry is crispy and warm throughout. Avoid microwaving as it tends to make puff pastry soggy, which is a crime against flaky deliciousness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain any excess liquid before cooking your blueberry filling to avoid making it too watery. Frozen berries work well when fresh are not available.
Is there a substitute for puff pastry?
While puff pastry is essential for that light, flaky texture in this recipe, you could try using a good quality croissant dough or phyllo dough in a pinch, but results will vary.
Can I make this pastry vegan or dairy-free?
To make a vegan version, substitute the cream cheese with a dairy-free spread and use a plant-based puff pastry. Also, swap the egg wash with a mixture of plant milk and maple syrup for shine.
How far ahead can I prepare this pastry?
You can prepare and assemble the pastry up to the point before baking and keep it chilled in the freezer overnight. Bake fresh when ready for the best texture and flavor.
Why is it important to keep puff pastry chilled?
Keeping puff pastry cold prevents the butter layers from melting prematurely, which helps the pastry puff up beautifully during baking, creating those coveted flaky layers.
Final Thoughts
I wholeheartedly encourage you to try the Lemon-Blueberry Breakfast Pastry with Cream Cheese and Flaky Puff Pastry Recipe as your next weekend breakfast or brunch star. It’s an effortlessly elegant dish that brings together the best of fruity brightness, creamy tang, and buttery crispness. Every bite feels like a little celebration, and once you make it, it’ll quickly become a treasured favorite in your recipe collection.
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Lemon-Blueberry Breakfast Pastry with Cream Cheese and Flaky Puff Pastry Recipe
- Prep Time: 25 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 35 mins
- Yield: 6 servings
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon-Blueberry Breakfast Pastry combines tart, juicy blueberries with tangy cream cheese and bright lemon zest, all wrapped in a flaky puff pastry crust. Perfect for a leisurely weekend breakfast or a special brunch, this recipe uses fresh ingredients including Meyer lemons if available, to enhance the sweet and tart flavors. The puff pastry is kept chilled throughout preparation to ensure a crisp, flaky texture after baking.
Ingredients
Blueberry Filling
- 1 cup fresh blueberries
- ½ teaspoon cornstarch
- 1 ½ teaspoons grated lemon zest, divided
- 1 tablespoon lemon juice, divided
- 2 pinches salt, divided
Pastry
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for work surface
Cream Cheese Mixture and Icing
- 4 ounces reduced-fat cream cheese, softened
- ¼ cup confectioners' sugar plus 1 tablespoon, divided
- 1 large egg
- 1 tablespoon water
- 2 teaspoons whole milk
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine fresh blueberries, cornstarch, ½ teaspoon grated lemon zest, 2 teaspoons lemon juice, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring constantly until the blueberries burst and the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool slightly at room temperature, uncovered.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to a 13-by-10-inch rectangle. Cut it in half lengthwise to make two strips and place them on a parchment-lined baking sheet, spaced about 1 inch apart. Place the baking sheet in the freezer uncovered to chill while you prepare the filling.
- Make the Cream Cheese Mixture: In a small bowl, mix softened cream cheese, ¼ cup confectioners’ sugar, ½ teaspoon lemon zest, the remaining 1 teaspoon lemon juice, and a pinch of salt until smooth. Set aside 2 tablespoons of this mixture for later icing. Spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the center of one puff pastry piece, leaving a ¾-inch border around the edges.
- Assemble the Pastry: Beat the egg with water to create an egg wash. Spread the cooled blueberry filling evenly over the cream cheese layer on the pastry. Brush the edges of the pastry with the egg wash. Carefully place the second pastry strip on top, pressing the edges firmly to seal. Return the pastry to the freezer uncovered to chill until firm, approximately 20 minutes.
- Preheat Oven and Prepare for Baking: While the pastry chills, preheat the oven to 350°F (175°C). Remove the pastry from the freezer and lightly brush the top with the remaining egg wash. Using a sharp knife, cut 8 small slits (about ½-inch) into the top pastry layer to allow steam to escape during baking.
- Bake the Pastry: Bake in the preheated oven for 40 to 45 minutes, turning the baking sheet once during baking for even browning. The pastry should be puffed and golden brown. Remove from the oven and transfer to a wire rack. Press gently on the pastry with a spatula to slightly flatten it. Let cool for 10 minutes.
- Prepare and Drizzle the Icing: Whisk the reserved 2 tablespoons of cream cheese mixture with milk and the remaining 1 tablespoon confectioners’ sugar until smooth. Drizzle this icing over the warm pastry and sprinkle with the remaining ½ teaspoon lemon zest. Serve warm and enjoy.
Notes
- Use Meyer lemons if available for a sweeter, more aromatic lemon flavor.
- Keep the puff pastry chilled as much as possible to ensure a flaky crust.
- Pressing the pastry gently after baking prevents it from puffing too much and makes it easier to slice.
- Serve warm for the best flavor and texture experience.
- Make sure to cut slits on top of pastry to allow steam to escape during baking for an even puff.
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