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
- 1/2 teaspoon cornstarch
- 1 1/2 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
- 1/4 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, 1/2 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, 1/4 cup confectioners’ sugar, 1/2 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 3/4-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 1/2-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 1/2 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.
