Ingredients
For the Blueberry Filling:
- 18 oz fresh blueberries
- 1/3 cup sugar
- 1 tsp lemon juice
- 7 tbsp water, divided
- 3 tbsp cornstarch
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the Puff Pastry:
- 2 boxes puff pastry shells (bake as per package instructions)
Instructions
1. Prepare the Blueberry Filling:
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and 3 tablespoons of water. Cook over medium heat until the mixture begins to bubble gently, about 4-5 minutes, stirring occasionally.
- In a small bowl, mix the remaining 4 tablespoons of water with cornstarch until smooth. Gradually stir this slurry into the blueberries. Cook, stirring, until the mixture thickens.
- Remove from heat and allow the filling to cool completely.
2. Make the Cream Cheese Filling:
- Beat the softened cream cheese in a bowl until smooth and creamy.
- Add the sugar, lemon juice, and vanilla extract, and continue mixing until well combined and silky.
3. Prepare the Puff Pastry:
- Bake the puff pastry shells according to the package instructions. Let them cool slightly, then gently remove the “tops” to create hollow spaces for the filling.
4. Assemble the Pastries:
- Spoon a generous dollop of cream cheese filling into each puff pastry shell.
- Add a layer of blueberry filling on top, followed by a small swirl of cream cheese filling for contrast, if desired.
- Garnish with a few fresh blueberries for a vibrant finish.
