Blueberry Cream Cheese Pastries

Blueberry Cream Cheese Pastries

Ingredients:

For the Dough:

¼ cup warm water (100–110°F, for activating yeast)

2¼ teaspoons active dry yeast

½ cup whole milk, at room temperature

1 large egg, room temperature

¼ cup granulated sugar

1 teaspoon fine salt

14 tablespoons unsalted butter, cold and cut into cubes

2½ cups all-purpose flour

For the Cream Cheese Filling:

8 oz full-fat cream cheese, softened to room temperature

1 large egg yolk

⅓ cup granulated sugar

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

⅔ cup fresh or frozen blueberries (if using frozen, do not thaw)

⅓ cup sliced almonds (optional, for added crunch)

For the Egg Wash:

1 large egg

2 tablespoons whole milk

For the Glaze:

½ cup powdered sugar

1 tablespoon heavy cream

½ teaspoon vanilla extract

Instructions:

Activate the Yeast:

In a small bowl, combine the warm water (100–110°F), yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5–10 minutes until foamy.

Prepare the Wet Ingredients:

In a separate bowl, whisk together the milk, whole egg, remaining sugar, and salt until well combined. Set aside.

Make the Dough Base:

Using a food processor or pastry cutter, pulse the cold butter into the flour until the mixture resembles coarse crumbs with visible butter bits.

Combine Wet and Dry Mixtures:

Fold the yeast mixture and milk mixture into the flour-butter mix just until combined. Do not overmix. Cover and refrigerate for at least 4 hours or overnight to allow the dough to rest.

Roll and Fold the Dough:

On a floured surface, roll the dough into a rectangle. Fold it into thirds like a letter. Rotate, roll, and fold two more times (for a total of 3 folds). Wrap and chill again for 1 hour.

Make the Filling:

In a mixing bowl, beat together the softened cream cheese, egg yolk, sugar, lemon juice, and vanilla extract until smooth and creamy.

Shape the Pastries:

Roll out the chilled dough into rectangles (about 4×6 inches each). Lightly score or cut diagonal strips along the long edges for braiding.

Assemble:

Spoon the cream cheese filling down the center, top with fresh blueberries, and gently fold the dough strips over the filling in a braided pattern.

Egg Wash and Chill:

Whisk together the egg and 2 tablespoons milk. Brush over the pastries. Chill assembled pastries for 15 minutes.

Bake:

Preheat the oven to 400°F (200°C). Bake the pastries for 18–22 minutes or until puffed and golden brown.

Glaze:

Whisk together powdered sugar, heavy cream, and vanilla. Drizzle over cooled pastries before serving.