A buttery, flaky puff pastry filled with creamy cream cheese and sweet blueberries. Perfect for breakfast, brunch, or dessert, this easy-to-make treat is as elegant as it is delicious.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Mix until smooth and creamy.
Roll out the thawed puff pastry on a lightly floured surface. Cut into 6 equal squares or rectangles.
Place a dollop of the cream cheese mixture in the center of each pastry square. Top with a small handful of blueberries, being careful not to overfill.
Fold or shape the edges of the pastry slightly to enclose the filling, leaving the center open to showcase the blueberries.
In a small bowl, whisk together the egg and water to create an egg wash. Use a pastry brush to lightly coat the edges of the pastry with the egg wash.
Place the assembled pastries on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 15–20 minutes, or until the pastry is golden brown and puffed.
Remove the pastries from the oven and let them cool slightly. Dust with powdered sugar before serving, if desired.