1 pound puff pastry
1/4 cup flour (more or less, for rolling out the dough)
1/2 cup blueberries (freshly washed and dried) or other fruit
8 ounces cream cheese (softened at room temperature)
1/3 cup sugar
1 tsp vanilla extract
1 egg (beaten)
2 tbsp water
Powdered sugar for dusting
Place the puff pastry on a lightly floured surface and roll it out into a large rectangle. Preheat the oven to 400°.
Cut the dough into a 2 by 3 grid, making six squares total. Score each square using a knife, creating a 1/2 inch border on the dough. Use a fork to score the inner square, about six times to keep it from puffing during cooking. Leave the border alone, it will look nice puffed. Transfer the squares onto a parchment-lined baking sheet.
Mix the cream cheese with the sugar and vanilla extract until thoroughly combined. Place about 2 tablespoons of the cream cheese mixture onto the center of each pastry square. Press about 6-9 blueberries into the cream cheese on each pastry.
Beat the egg and the water together. Use a pastry brush to spread the egg mixture onto the border edges of the pastry.
Bake for about 20 minutes, or until golden brown and puffed. When partially cool, dust with powdered sugar. Eat hot or at room temperature.
2018
