This Lemon-Blueberry Breakfast Pastry Tastes Like It Came Straight from a Bakery


– 1 cup fresh blueberrie – 1/2 teaspoon cornstarch – 1 1/2 teaspoons grated lemon zest, divided – 1 tablespoon lemon juice, divided – 2 pinches salt, divided – 1 sheet frozen puff pastry, thawed – All-purpose flour, for work surface

– 4 ounces reduced-fat cream cheese, softened – 1/4 cup confectioners' sugar plus 1 tablespoon, divided – 1 large egg – 1 tablespoon water – 2 teaspoons whole milk


Line a large, rimmed baking sheet with parchment paper. In a medium saucepan, combine blueberries, cornstarch, half a teaspoon lemon zest, two tablespoons lemon juice, and a sprinkle of salt.   

Bring to a boil over medium-high heat, then whisk frequently for 5 to 7 minutes, or until the blueberries burst and the sauce thickens. Remove from heat and allow it cool gently, uncovered, at room temperature.  

Unfold the puff pastry and roll it into a 13-by-10-inch rectangle on a lightly floured board. Cut the rectangle in half lengthwise, then lay the halves 1 inch apart on the prepared baking sheet. Place in an uncovered freezer to chill until ready to use. 

In a small mixing bowl, combine cream cheese, 1/4 cup confectioners' sugar, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, and a sprinkle of salt. In a separate small dish, reserve 2 tablespoons of the mixture for frosting.   

Remove the puff pastry from the freezer. Spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise along the middle of one of the pastry pieces, leaving a 3/4-inch border around the borders.  

In a small bowl, beat the egg and water together. Spoon the blueberry mixture equally over the cream cheese layer on the pastry, and brush the border with the egg mixture. Place the remaining pastry piece over the blueberry and cream cheese-topped slice, firmly pushing the sides together to seal. Place uncovered in the freezer for 20 minutes or until hard.

 Meanwhile, preheat oven to 350°F.

Brush the remaining egg mixture gently over the cold pastry. Cut eight little incisions in the top using a very sharp knife. Bake for 40 to 45 minutes, flipping the baking sheet front to back once. Place the baking sheet on a wire rack. To slightly flatten the pastry, push softly yet firmly with a spatula. Allow to cool for 10 minutes.

In the reserved 2 tablespoons cream cheese mixture, whisk in the milk and the remaining 1 tablespoon confectioners' sugar until smooth. Drizzle over the heated pastry and garnish with the remaining 1/2 teaspoon lemon zest. Serve when still heated. 


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