Blueberry Strawberry Breakfast Pastry (Print Version)
# Ingredients:
→ Pastry Dough
01 -
1 box puff pastry dough (2 sheets), thawed
→ Filling
02 -
1 8-ounce block cream cheese
03 -
1 tablespoon sour cream
04 -
3 tablespoons granulated sugar
05 -
2 teaspoons lime juice, freshly squeezed or bottled
06 -
Zest from 1 lime
07 -
2½ teaspoons Mexican vanilla or vanilla extract
→ Toppings
08 -
Fresh blueberries, rinsed and dried
09 -
Fresh strawberries, stems removed and cut in half
10 -
3 tablespoons melted butter, for brushing
11 -
Sanding sugar
12 -
Optional garnish: extra lime zest
# Instructions:
01 -
Preheat the oven to 400°F and adjust the oven rack to the center.
02 -
Unfold thawed puff pastry sheets on a lightly floured surface. Cut out 4.5-inch rounds from each sheet and lightly score a smaller circle inside each. Gather scraps, reroll, and cut out 2–3 more rounds.
03 -
Place the rounds on a parchment-lined or silicone-lined baking sheet.
04 -
In a bowl, mix cream cheese, sour cream, granulated sugar, lime juice, lime zest, and vanilla until smooth.
05 -
Spoon 2 tablespoons of filling into the center of each pastry round, spreading it gently and leaving a ¼-inch border. Top half with blueberries and the other half with sliced strawberries.
06 -
Brush the edges with melted butter and sprinkle with sanding sugar.
07 -
Bake for 15–16 minutes, or until golden and puffed.
08 -
Let pastries cool slightly on the baking sheet. Garnish with lime zest and serve.