Blackberry Cream Cheese Puff Pastry Delights

Blackberry Cream Cheese Puff Pastry Delights feature puff pastry squares filled with a luscious cream cheese mixture and homemade blackberry sauce, baked to perfection and finished with a sweet glaze. Enjoy them as a delightful breakfast pastry or a delectable dessert treat.

Key Ingredients & Substitutions

• Puff Pastry: Use store-bought puff pastry sheets, thawed according to package instructions, or prepare homemade puff pastry.
• Blackberry Sauce: Fresh blackberries are simmered with sugar, lemon juice, cornstarch, and vanilla extract to create a flavorful sauce. Frozen blackberries can be substituted.
• Cream Cheese: Ensure the cream cheese is at room temperature for easy blending with sugar.
• Egg Wash: A mixture of egg and water brushed over the pastry edges and tops before baking helps achieve a golden brown finish.
• Glaze: Confectioners’ sugar combined with whole milk creates a smooth glaze to drizzle over the turnovers.

Make-Ahead Options

Prepare the blackberry sauce in advance and refrigerate for up to 3-5 days. Assemble the turnovers ahead of time and store them covered in the refrigerator overnight before baking within 24 hours.

Storage & Freezing

Baked turnovers can be stored in the refrigerator for 4-5 days. Reheat them in the microwave or oven before serving. To freeze turnovers, assemble and freeze them before baking or freeze baked turnovers without glaze for up to 2 months.

Ingredients

Puff Pastry

• 2 sheets puff pastry, thawed according to package instructions

Blackberry Mixture

• 12 ounces (340 g) fresh blackberries, divided
• ¼ cup (50 g) granulated sugar
• 2 tablespoons lemon juice, divided
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract

Cream Cheese Mixture

• 4 ounces (115 g) cream cheese, room temperature
• ¼ cup (50 g) granulated sugar

Egg Wash

• 1 large egg, room temperature
• 1 tablespoon water

Glaze

• 1 cup (125 g) confectioners’ sugar
• 1-2 tablespoons whole milk, room temperature

Instructions

1. Preheat the oven to 400°F (200°C). Line large baking sheets with parchment paper.

Blackberry Mixture

1. In a medium saucepan over low heat, combine 8 ounces of blackberries, sugar, and 1 tablespoon lemon juice. Cook until berries release their juices (2-3 minutes), then mash with a fork.
2. In a small bowl, mix remaining lemon juice and cornstarch. Stir into the blackberry mixture and cook until thickened (2 minutes). Remove from heat and stir in remaining blackberries. Set aside to cool.

Cream Cheese Mixture

1. In a medium bowl, beat cream cheese and sugar until smooth.

Assembly and Baking

1. Roll out each pastry sheet into a 12-inch (30 cm) square. Cut each square into 4 smaller squares.
2. Place 1 tablespoon of cream cheese mixture in the center of each square, leaving space around the edges. Top with 2 tablespoons of blackberry mixture.
3. Brush edges of squares with egg wash. Fold each square from corner to corner, forming triangles. Press edges with a fork to seal. Brush tops with egg wash and cut three slits in each turnover.
4. Bake for 20-22 minutes until golden brown. Allow to cool before glazing.

Glaze

1. In a small bowl, whisk confectioners’ sugar with 1 tablespoon milk until smooth. Add more milk if needed for desired consistency. Drizzle over cooled turnovers. Enjoy!