Blueberry & Lemon Cream Cheese Puff Pastry Squares Recipe

If there’s one treat that instantly brightens brunch or becomes the star of a dessert tray, it’s the Blueberry & Lemon Cream Cheese Puff Pastry Squares. Picture buttery, flaky pastry hugged around a cloud of zesty lemon cream cheese and bursting blueberries, all finished with a gentle snowfall of powdered sugar. Every bite is a blend of tangy, creamy, crisp, and juicy. This is one of those recipes you return to again and again, because it captures classic comfort and effortless elegance in a single square.

Ingredients You’ll Need

These Blueberry & Lemon Cream Cheese Puff Pastry Squares come together with just a handful of essential ingredients. Each one is carefully chosen to create layers of flavor, texture, and tempting color that make this recipe truly irresistible!

• Puff pastry (1 sheet, thawed): The star of the show, bringing layers of buttery, flaky goodness and elevating every bite.
• Cream cheese (8 oz): Creates the luscious, tangy base that gently melts into the pastry.
• Lemon zest (2 tsp): Packs a punch of citrus aroma that makes the whole kitchen smell heavenly.
• Vanilla extract (1 tsp): Adds a subtle, aromatic sweetness that complements both lemon and blueberry.
• Lemon juice (1 tsp): Brightens the cream cheese filling and gives it a fresh zing.
• Egg yolk (1): Enriches the filling and ensures it’s extra creamy.
• Honey (2 tbsp): Brings gentle floral sweetness and rounds out the tangy flavors.
• Blueberries (1 pint): Naturally sweet and juicy, they burst as they bake, adding pockets of flavor.
• Egg (1): Used for the golden, shiny egg wash on the pastry edges.
• Water (1 tbsp): Whisked with the egg to get the perfect egg wash consistency.
• Icing sugar (2 tbsp): Finishes everything with a delicate, snowy dusting.

How to Make Blueberry & Lemon Cream Cheese Puff Pastry Squares

Step 1: Prep the Oven

First things first, preheat your oven to 375 degrees Fahrenheit. This ensures your puff pastry puffs up beautifully and turns a lovely golden color as soon as it hits the hot air.

Step 2: Whip Up the Zesty Cream Cheese Filling

In a medium bowl, use an electric hand mixer to whip together the cream cheese, lemon zest, lemon juice, egg yolk, honey, and vanilla extract. Whip for about 3 minutes—what you’re looking for is a thick, silky consistency that’s smooth and fluffy. The burst of lemon and the touch of honey take the cream cheese from ordinary to decadent.

Step 3: Prepare the Puff Pastry

Dust your countertop with a little flour and gently lay out the thawed puff pastry sheet. Using a sharp knife or pizza cutter, slice it into squares about 3 inches by 3 inches. You should end up with 12 to 16 Blueberry & Lemon Cream Cheese Puff Pastry Squares—perfect for sharing or stashing away for later!

Step 4: Score and Dock the Pastry Squares

Transfer the pastry squares to a parchment-lined baking sheet, making sure they’re nicely spaced. With a gentle hand, score a border about half an inch inside each square—don’t cut all the way through! Then, prick the centers a few times with a fork. This little trick keeps the edges crisp and the centers tender, forming the perfect pocket for your filling.

Step 5: Fill and Top Each Square

Add a generous spoonful of the cream cheese mixture right in the center of each square, then crown them with around 5 fresh blueberries each. The blueberries will soften and burst while baking, oozing their sweet juice into the creamy filling.

Step 6: Brush with Egg Wash and Bake

Whisk together the egg and a tablespoon of water, then lightly brush the egg wash around the edges of each pastry square. This step gives those flaky layers their golden, glossy finish. Pop the tray in the preheated oven for 16 to 18 minutes—or until each Blueberry & Lemon Cream Cheese Puff Pastry Square is puffed up and gloriously golden.

Step 7: Cool and Dust with Icing Sugar

Once baked, let the pastries cool for a few minutes. Using a small mesh sieve, shower the tops with icing sugar. This final touch creates that irresistible bakery-style look and adds just a hint of sweetness.

How to Serve Blueberry & Lemon Cream Cheese Puff Pastry Squares

Garnishes

Sprinkle a bit more lemon zest or even a few extra fresh blueberries on top right before serving for a splash of color and a bright finish. You could add tiny mint leaves for fresh contrast, or a tiny drizzle of additional honey for extra shine and flavor.

Side Dishes

For breakfast or brunch, these squares pair fabulously with a fresh fruit salad, a simple green salad with a citrusy vinaigrette, or even a yogurt parfait. The tangy flavors mingle beautifully with herbal teas or a light, sparkling lemonade.

Creative Ways to Present

Stack your Blueberry & Lemon Cream Cheese Puff Pastry Squares on a pretty cake stand or layered dessert tray. For a fun, crowd-pleasing display, alternate them with fresh berries and edible flowers. If serving at a party, set out little tongs and napkins so guests can help themselves—the presentation possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry & Lemon Cream Cheese Puff Pastry Squares in an airtight container in the refrigerator. They’ll stay fresh and delicious for 2 to 3 days, though they’re best enjoyed within the first day for maximum flakiness.

Freezing

These pastries freeze beautifully! Arrange the cooled squares in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to a month—just be sure to let them thaw at room temperature before reheating.

Reheating

To restore crispiness, pop the Blueberry & Lemon Cream Cheese Puff Pastry Squares on a baking sheet and bake at 350 degrees Fahrenheit for about 7–10 minutes. This brings back that piping-hot freshness and reawakens all the delicious textures.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you have frozen blueberries on hand, go right ahead. You don’t even need to thaw them first—just sprinkle them on top and bake as usual. Frozen berries might release a little more juice, but they’re equally delicious.

What if I don’t have honey for the filling?

No worries at all. You can substitute maple syrup or even granulated sugar in the cream cheese filling if you don’t have honey on hand. Each sweetener lends its own subtle flavor, so use whatever suits your taste.

Can I make the Blueberry & Lemon Cream Cheese Puff Pastry Squares ahead of time?

Yes! You can assemble the squares (through step 6) a few hours in advance and keep them refrigerated on a baking sheet. When you’re ready, just bake and dust with powdered sugar right before serving—the results will be just as fabulous.

Can I use homemade puff pastry instead of store-bought?

If you’re up for the challenge, homemade puff pastry is always welcome! The store-bought kind is a huge time-saver, but your homemade version will make these Blueberry & Lemon Cream Cheese Puff Pastry Squares even more special.

Is there a dairy-free version of this recipe?

You can certainly try a dairy-free alternative by using plant-based cream cheese and a vegan puff pastry (check the labels for butter-free options). The flavor and texture may vary slightly, but it’s a great way to accommodate dietary needs.

Final Thoughts

Whether you’re baking for a weekend brunch, sharing a sweet treat with friends, or just craving something joyful, Blueberry & Lemon Cream Cheese Puff Pastry Squares are sure to delight. Give them a try—you may just find yourself coming back for seconds (and thirds!). Happy baking!

Print