Crispy sweet puff pastries with a filling of cream and blueberries.
120 gr blueberries
6 sheets of puff pastry (frozen)
185 gr natural cream cheese
50 gr Powdered sugar for sprinkling
Few drops of vanilla aroma
1 tablespoon of lemon juice
1 egg (beaten)
Baking tray with baking paper
- Let the dough slices thaw and heat the oven to 200 degrees. Mix the cream cheese with a few drops of vanilla flavor, lemon juice, and powdered sugar. Place a sheet of puff pastry on a baking sheet and spread the center diagonally with the cream cheese mixture. Divide some blueberries, about 12.
- Fold the 2 non-smeared points over the filling and press together. Do not make them too tight because they are still rising in the oven, otherwise, the filling will run out. Spread the eggs on top with the egg and bake them in the oven for about 25 minutes until golden brown. Sprinkle with a little powdered sugar.
- Tips: These pastries are best when they are still slightly warm. Store them closed in a dry and cool place for up to 2 days. They will then become a little less crispy.