Blackberry Cream Cheese Pastries

Forget the flowers, bring on the sweets! I know that most typical Valentine’s Day desserts tend to feature chocolate, or at least a red fruit like raspberries, but blackberries are my husbands favorite so I decided to bend the ‘rules’ a little this year. Plus we’ve been on a blackberry kick after rediscovering all those frozen blackberries in the freezer that we picked last summer. And nothing brings this fruit more to life than topping it over a cream cheese pastry. I had an extra sheet of frozen puff pastry that I cut into squares, then topped with a lick-the-spoon-good honey cream cheese filling, and finally some macerated blackberries. Both fresh and frozen berries will work in this recipe. I think you’d be hard pressed to find good fresh blackberries this time of year though. Bake in the oven for 30 minutes, and you’ll have a bakery-style blackberry cream cheese pastry.

The first thing I like to do is whip up the honey cream cheese. Beat together the softened cream cheese, butter, honey and salt until smooth and combined. Taste test (because it’s so darn good) and set aside.

You can also let your blackberries macerate while you’re readying the dough. Gently toss together the blackberries, sugar and lemon juice. Both fresh and frozen blackberries will work in this recipe. No need to thaw.

By now your puff pastry sheet should be thawed (it only takes about 20 minutes). Roll it out and cut into 4, 5 inch squares. I find that this step is easy with a pizza cutter. They also make puff pastry squares already cut to 5 inches, but if you can’t find that, just roll out the pastry until it’s 10 inches by 10 inches and divide in half.

     

Transfer the squares onto a baking pan and place a heaping tablespoonful of cream cheese on to the center of each pastry. Spread it out, while leaving a 1/2 inch border around the edges.

It’s a good idea to seal up the edges to prevent too much juice from escaping when they first go in the oven. Fold in about 1/4 inch worth of dough around the exposed edges.

Top the cream cheese with blackberries and lightly coat the edges with oil.

Pop them in the oven at 350 for 30 minutes and you’ll have yourself a bakery-style blackberry cream cheese pastry.

Enjoy warm or at room temp. Happy Valentine’s Day!

Blackberry Cream Cheese Pastries
Easy bakery-style blackberry cream cheese pastries baked with puff pastry, honey cream cheese filling, and macerated blackberries.
Servings
4 pastries
Cook Time
30 minutes
Servings
4 pastries
Cook Time
30 minutes
Blackberry Cream Cheese Pastries
Easy bakery-style blackberry cream cheese pastries baked with puff pastry, honey cream cheese filling, and macerated blackberries.
Servings
4 pastries
Cook Time
30 minutes
Servings
4 pastries
Cook Time
30 minutes
Ingredients
  • 4 ounces cream cheese room temperature
  • 1/4 cup butter unsalted, room temperature
  • 1 tbsp honey
  • 1 pinch salt
  • 1 1/2 cups blackberries fresh or frozen
  • 1 tbsp sugar
  • 2 tsp lemon juice
  • 1 sheet puff pastry dough thawed
  • 1 cup powdered sugar
  • vegetable oil
Instructions
  1. In the bowl of an electric mixer, beat the softened cream cheese until smooth. Add in the butter and beat until combined. Add the powdered sugar, honey and salt and mix until combined. Set aside.
  2. Preheat oven to 350 and line a baking sheet with parchment paper or a silicone baking mat. In a medium sized mixing bowl, gently toss together the blackberries, sugar and lemon juice.
  3. Place the thawed sheet of puff pastry onto a lightly floured work surface. Use a pizza cutter or knife to cut into 4, 5 inch squares. You may need to roll out the puff pastry a bit to get the right size. Place the squares on the prepared baking sheet.
  4. Add a heaping tablespoonful of honey cream cheese on to the center of each square, and spread, leaving a 1/2 inch border around the edges. Fold in about 1/4 inch of the edges to help keep the berries in place.
  5. Add the blackberries over the cream cheese and lightly oil the exposed edges.
  6. Bake for 30-35 minutes, or until the pastry edges have risen and look golden brown in color. Remove from oven and let sit in pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Notes

Recipe adapted from the Little Epicurean.

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