Blueberry & Lemon Cream Cheese Puff Pastry Squares
These Blueberry Cream Cheese Puff Pastry Squares are light and airy, the flaky layers of puff pastry are filled with a deliciously zesty cream cheese and topped with juicy blueberries. These are an easy to make sweet treat you can make in under 30 minutes and are great for brunch or a summer gathering. 
If there is one thing I know with 100% confidence, it is that I am not a baker in any shape or form. There is a level of precision (and self control to follow a recipe to a T) required for successful baking that are skills that I was not born with, I am more a dash of this, a little more of that taste as I go kind of cook. All this to say, that these puff pastry squares are incredible easy to make, don’t actually require any baking skills, and are absolutely delicious. These puff pastry squares are fantastic for easter, brunch, a shower or as a simple dessert. You can prep them a few hours in advance and bake them before serving, or bake them and quickly reheat them in the oven right before serving. Lemon and blueberries is one of my favorite sweet flavor combinations, i love the contrast of tart lemon with the sweetness of the fruit, but you could swap the blueberries for any fresh fruit of choice such as sliced strawberries, raspberries, blackberries or stone fruit such as sliced peaches, plums or nectarines.
Why You Will Love These Blueberry Cream Cheese Puff Pastry Squares
- They are so fancy and impressive, yet so incredibly simple to make.
- The zesty cream cheese filling is delicate and bright, combined with the sweetness of the blueberries.
- This is the perfect delicious treat to serve for a weekend breakfast treat, a bridal shower, or a dinner party.
- Switching out the blueberries for raspberries or blackberries makes this quick dessert so versatile.
- Have no fear, you can make this easy recipe gluten-free and dairy-free!
Ingredients You Will Need
- Puff pastry: I used store-bought puff pastry sheets from the freezer section of your local grocery store. Be sure to thaw it before you start working with it.
- Cream cheese: Bringing the cream cheese to room temperature really helps the filling become super creamy. You can also use dairy-free cream cheese.
- Lemon: The fresh lemon juice and the lemon zest bring the filling to life and it goes so beautifully with the blueberries.
- Vanilla extract: Pure vanilla extract is my preferred choice for this delicious recipe but you can use a small amount of vanilla bean paste instead.
- Egg: You will use an egg for the egg wash at the end, and then egg yolks to thicken and hold everything together in the filling.
- Honey: I love the subtlety of the honey flavor. You can also use maple syrup, regular cane sugar or demerara sugar.
- Blueberries: In my opinion, blueberries and lemon belong together. The sweet and tangy combination is perfection.
- Powdered Sugar: Sprinkling a bit of powdered sugar (aka icing sugar) after everything has cooled is the perfect garnish on puff pastry fruit tarts.
You can find the recipe card at the bottom of this post for full measurements
Kitchen Tools You Will Need
- Hand Mixer or Stand Mixer
- Medium Bowl
- Measuring Spoons
- Measuring Cups
- Large Baking Sheet
- Sharp Knife
- Pastry Brush
- Small Mesh Sieve
How To Make These Blueberry Cream Cheese Puff Pastry Squares
- Remove the cold puff pastry from the fridge 15-20 minutes in advance to give it time to come to room temperature.
- Preheat the oven. In a bowl, use a mixer to whip together the cream cheese, vanilla, lemon zest, lemon juice, egg yolk, and honey. Whip until it’s a thick, smooth consistency.
- Lay the sheet of puff pastry dough out on a well-floured surface and cut into squares with a knife or pizza cutter.
- Place the squares on a baking sheet lined with parchment paper or a silicone mat, ensuring they aren’t touching. Using a knife, gently create a square inch border around each square without cutting all the way through. Then, use a fork to prick a few times inside each square.
- Add a spoonful of the cream cheese mixture to the center of each square and then top with a single layer of blueberries to cover the filling.
- Whisk together the egg and water in a small bowl, and brush the egg wash around the edges of the puff pastry squares.
- Transfer to the hot oven and bake for 16-18 minutes until the puff pastry is golden brown.
- Remove from the oven and allow to cool before placing the powdered sugar in a small mesh sieve and shaking over the top of each tart to dust. I also like to garnish with a sprinkle of lemon zest.
Modifications and Dietary Customizations
- You can swap the honey for regular cane sugar, maple syrup or any other sweetener of choice.
- Swap the blueberries for any fresh berries like mixed berries, blackberries, raspberries, diced or sliced strawberries, or even peaches.
- Make these gluten-free. There are several pre-made options out there. Schar or Sweet Loren’s might be the easiest to access. You can always make your own gluten-free puff pastry, too.
- Using dairy-free cream cheese will work beautifully to make these dairy-free.
- If you don’t have cream cheese you can swap the lemony cream cheese mixture for a spoonful of lemon curd
Can I Make These in Advance?
Yes! You can make these several hours or even a day or two in advance. Allow them to cool to room temperature and then either cover them with plastic wrap on a serving platter or place them in an airtight container. You can serve them room temperature or chilled. If you want to keep the pastries for an extended period, you can freeze them for 1-2 months. First, freeze the wrapped pastries on a baking sheet before transferring them into a freezer bag.
What About Leftovers?
You can store the leftovers in the fridge for 1-2 days in an airtight container, covered with plastic wrap, or stored in a plastic bag. You can also freeze these for 1-2 months to be enjoyed for an extended period of time. To reheat the next day, pop them in the oven or air fryer for a couple of minutes until warmed through for the best flaky texture, or you can warm them in the microwave for 20-30 seconds.
Here Are More Sweets You’ll Love:
- Chocolate Covered Stuffed Dates
- Hasselback Baked Apples
- Lemon and Mixed Berry Cupcakes
- Easy Skillet Apple Crisp
- Flourless Almond and Orange Cake
If you make these Cream Cheese and Blueberry Puff Pastry Squares recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Blueberry & Lemon Cream Cheese Puff Pastry Squares
Ingredients
- 1 sheet puff pastry thawed
- 8 oz cream cheese
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 egg yolk
- 2 tbsp honey
- 1 pint blueberries
- 1 egg
- 1 tbsp water
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 375 degrees fahrenheit
- In a bowl use an electric hand mixer to whip together the cream cheese, lemon zest, lemon juice, egg yolk and honey. Whip for approximately 3 minutes until its a thick smooth consistency.
- Lay the puff pastry sheet out on a well floured surface.
- Cut the puff pastry into squares approximately 3 inches x 3 inches in size (you should get approximately 12-16 squares in a sheet)
- Place the squares on a parchment paper lined baking sheet ensuring they are spread out and not touching. Very gently using a knife create a square inside each square, Make sure to only gently score the puff pastry and not cut the whole way through. Then use a fork to prick a few times inside each square.
- Add a spoonful of the cream cheese mixture to the center of each square and then top with approximately 5 blueberries.
- In a small bowl whisk together the egg and water and brush the egg wash around the edges of each square.
- Transfer to the oven to make for 16-18 minutes until the puff pastry is golden brown in color.
- Remove from the oven and allow to cool before placing the icing sugar in a small mesh sieve and shaking over the squares to dust.
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