To be completely honest, this was my first time experimenting with puff pastry. For some reason I was intimidated by the delicate dough, and figured I would somehow screw it up! Boy, oh boy, was I wrong. I bought frozen sheets of puff pastry instead of making my own dough. All you have to do is thaw it out until it becomes soft, roll it out a smidgen, and it’s ready to use. Yep, that easy!
The base layer is the cream cheese mixture which has a sweet, creamy, and tangy flavor all in one. There aren’t too many recipes that can incorporate so many tastes in one bite. My favorite part is the lemony taste of the mixture! On top of that are the fig and blueberries. This combo adds a mouthwatering sweetness that will have you coming back for more.
Once you pop these triangle goodies into the oven, you can make the glaze which pulls the entire dessert together. You should also prepare sparkling mimosas… and Sunday brunch just got a whole lot sweeter.
Enjoy, and Stay creATEive.
Blueberry Fig & Cream Cheese Puff Pastry.
Makes 16 Puff Pastries
- 8 oz. softened cream cheese
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups blueberries
- 3/4 cup fig jam or jelly
- 1 package thawed puff pastry
- 1 egg
- 1 cup powdered sugar
- 3 tablespoons milk
- 2 teaspoons lemon juice
- Preheat oven to 400ºF and line baking sheets with parchment paper
- To make the cream cheese mixture add softened cream cheese, sugar, lemon juice, lemon zest, and vanilla to mixing bowl and set on low-medium speed until creamy.
- To make fig and blueberry spread, heat up fig jam in saucepan until slightly runny. Keep stirring and watch the jam so it doesn’t burn. Add warmed fig to blueberries and toss gently to fully coat them.
- Set both toppings aside and start working on thawed puff pastry. Don’t let sit out for too long, otherwise it will soften too much. If this happens, simply refrigerate for 5-10 minutes until puff pastry is cooled. Gently open each pastry sheet onto floured surface. Flour rolling pin, and roll out until about 10-12 inches. Take a big sharp knife and cut into 4 squares, then cup those in half diagonally. Place triangle pieces onto lined baking sheets. Then take a fork and poke holes into the pastry triangles leaving about a 1/2 inch border for the puff part!
- For a shiny pastry, mix together an egg and splash of water and brush onto puff pastries.
- Spread a thin to medium amount of cream cheese mixture onto each pastry triangle with the back of a spoon where the holes were poked, leaving a tad bit smaller border. Next pour about a tablespoon or two of blueberry and fig mix over the cream cheese spread.
- Bake for about 16-18 minutes for a perfect golden brown treat. Once they have cooled for a few minutes on baking sheet, move them on a cooling rack to fully cool.
- If you would like extra sweetness you can make your own glaze too! Simply whisk powdered sugar, milk, and lemon juice until creamy and runny. Drizzle over pastries, pour a mimosa, and enjoy this lovely day.
Recipe made from Just a Taste.