This beautiful breakfast pastry uses store-bought puff pastry as a shortcut. I loved the crushed dried blueberries sprinkled over the top.
I served this pastry as part of our Easter brunch along with my favorite brunch dish, Asparagus, Leek and Gruyere Quiche. We also had fruit and green salads, cheeses with crackers and warm bread, hummus with vegetables, nuts, and sliced kielbasa.
This recipe was adapted from Food and Wine, contributed by Anna Theoktisto. I modified the method and proportions. The combination of blueberries and lemon was bright and delicious.
The pastry is ideally served warm, but I made it a day in advance, refrigerated it overnight, and served it at room temperature. Still great. It could also be reheated prior to serving.
Yield: Two 5×12-inch Pastries (about 8 to 10 servings)
- 1 (18.3-ounce) package frozen puff pastry, thawed (I used Trader Joe’s)
- all-purpose flour, for dusting
- 5.2 ounces cream cheese (such as Philadelphia), at room temperature
- 5.2 ounces (about 1 1/3 cups) unsifted confectioners’ sugar
- freshly grated zest from one Meyer lemon
- 1 tablespoon plus 1 tsp freshly squeezed Meyer lemon juice
- 5 to 6 T blueberry preserves (I used Stonewall Kitchen)
- scant 3/4 teaspoon cornstarch
- 1 large egg
- 1 T water
- 2 T whole milk
- 2 T whole freeze-dried blueberries, crushed
- Line two large rimmed baking sheets with parchment paper.
- Beat cream cheese, powdered sugar, and lemon zest and juice with an electric mixer fitted with the paddle attachment on low speed, gradually increasing mixer speed to medium-high, until mixture is smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
- Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside for icing.
- Unroll thawed puff pastry on a lightly floured work surface. (I used a pastry mat instead.) Cut pastry in half lengthwise; place 1 pastry half on prepared baking sheet. Repeat with second roll of pastry on second baking sheet.
- Divide remaining cream cheese mixture in half. Spoon one ration of the mixture in a 1 1/2-inch-wide strip lengthwise down the middle of each pastry half on the prepared baking sheets, leaving a 1-inch border along short pastry edges.
- Stir together preserves and cornstarch in a small bowl. Divide the mixture into fourths.
- Spoon each ration of the preserves mixture evenly along the long edges of both cream cheese strips (about 1 1/2 tablespoons per side), leaving a 1-inch border on each long side.
- Beat together egg and 1 tablespoon water in a small bowl. Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture.
- Place remaining pastry half on top of filled pastry, pressing edges firmly to seal.
- Chill until firm, about 20 to 30 minutes. Meanwhile, preheat oven to 350°F. (I set my oven to true convection.)
- Brush chilled pastry lightly with reserved egg mixture. Using a paring knife, cut 5 small (about 1-inch) slits on top of pastry.
- Bake in preheated oven until golden brown and evenly puffed, 40 minutes on convection or up to 45 minutes in a standard oven, rotating the pans halfway through the baking time.
- Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
- Place freeze-dried blueberries in a zip-top bag and crush with a rolling pin.
- Whisk milk into reserved 1/3 cup cream cheese mixture until smooth.
- Drizzle icing over warm pastries, and sprinkle with crushed freeze-dried blueberries. Serve warm. (see Note)
Note: I waited for the pastries to cool to room temperature prior to drizzling with the icing. Once garnished, I wrapped them in plastic wrap and refrigerated them overnight. Pastry can be reheated or served at room temperature. It will keep in the refrigerator for up to one week.