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Blueberry Puffs




I honestly don’t know what’s better than waking up on a Saturday morning and making breakfast. It’s literally one of life’s simplest joys. While looking for Saturday morning breakfast ideas that weren’t my usual yogurt and granola breakfast, I ran across a picture of honey blueberry fold-overs. I clicked on the recipe only to find out that it wasn’t linked correctly. I was so bummed but decided to play around with some ingredients until I came up with these! I was so happy with how they turned out, and once they are baked they are so so beautiful. These pastries are perfect for any time you need to whip something up quick that’s a total crowd pleaser – or just something for Saturday morning breakfast to accompany your coffee!

Blueberry Puffs (Yields 18)

Allow for 40 minutes for the pastry to thaw and 20 minutes to assemble


Ingredients

1 box of Pepperidge Farm Frozen Puff Pastry
1 egg white
1 carton of washed blueberries
For filling
1 8 oz package of plain cream cheese
1 Tbsp. honey (or more – to taste)
1 Tbsp. powdered sugar (or more – to taste)
Lemon juice – to taste

Instructions

  1. Unbox the puff pastry and let it thaw according to the instructions on the box.
  2. Preheat the oven to 400°F and place tin foil on a baking sheet.  
  3. While the puff pastry is thawing, prepare the filling by mixing the cream cheese, honey, powdered sugar, and lemon juice until smooth,
  4. Once the puff pastry is thawed, cut each sheet into 9 square pieces. Do your best to handle the dough as little as possible as it is a really sensitive dough. Place a dollop of filling onto each piece of dough and spread the filling just a bit.
  5. Place 2-3 blueberries on the filling and fold the pastry squares by taking one set of opposing corners and bringing them into the middle. Crimp them together slightly.
  6. Lightly beat an egg white with a fork and brush the egg wash gently over the puff pastry to give the pastries shine.
  7. Gently transfer 9 of the pastries onto the baking sheet and place in the oven for 15 minutes or until golden. The pastries will most likely unfold.
  8. Using a sifter, dust ¼ cup of powdered sugar onto the pastries as a garnish.





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