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Flaky puff pastry meets creamy cheese filling and homemade blueberry mixture, all drizzled with tangy lemon icing for a knockout breakfast treat.
Must-Have Ingredients:
- Puff pastry sheets: Gives that airy, crisp texture
- Cream cheese: Take it out early to soften
- Fresh blueberries: The star of your filling
- Lemon juice: Cuts through sweetness
- Powdered sugar: For the drizzly topping
- Pure vanilla: Rounds out everything
Step-By-Step Guide:
- Get Everything Ready
- Start with the blueberry mix
- Whip cream cheese till smooth
- Slice pastry into even pieces
- Get oven hot at 400°F
- Shape Your Pastries
- Twist into pinwheel shapes
- Prick centers using fork
- Leave room between each
- Paint with beaten egg
- Load Up Toppings
- Drop cream cheese in middle
- Add blueberry mixture on top
- Keep fillings in the middle
- Don't pile on too much
- Cook and Decorate
- Pull out when edges turn gold
- Let them cool all the way
- Drizzle with lemony icing
- Wait till hardened before eating
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I found that twisting the dough doesn't just look pretty—it actually helps keep all your yummy fillings where they belong.
Keeping Them Fresh:
They'll stay good in the fridge for 3 days or pop in the freezer for up to a month.
Tasty Companions:
Nothing beats these alongside your morning coffee or afternoon tea.
Pro Tricks:
- Keep your pastry chilled
- Go easy on the fillings
- Don't walk away while baking
- Cool them on a rack
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After making pastries for so long, I've learned that watching your temps and taking your time with assembly is how you get that bakery-quality look and taste at home.
Frequently Asked Questions
- → Can I use frozen berries?
- Totally. Just simmer it longer to get rid of extra liquid.
- → What about prepping in advance?
- Make the fillings ahead. Bake fresh for best flavor.
- → Why braid the dough?
- It looks fancier and gives a better bite.
- → How should I store them?
- They’re best right after baking. Keep up to two days at room temp.
- → Can I change the filling?
- Definitely! Swap in other fruits or jams.