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Blueberry and Strawberry Breakfast Pastries

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These Blueberry and Strawberry Breakfast Pastries are a delightful way to start your day. Packed with a creamy cream cheese filling and topped with fresh, vibrant fruit, they offer a delicious balance of sweetness and tang. Perfect for lazy mornings or special occasions, this easy-to-make recipe will surely impress anyone who takes a bite.

Ingredients

1 box of puff pastry dough (2 sheets), thawed

1 8-ounce block of cream cheese

1 tablespoon sour cream

3 tablespoons granulated sugar

2 teaspoons lime juice, freshly squeezed or bottled

Lime zest from one whole lime

2–1/2 teaspoons Mexican vanilla (or vanilla extract)

Fresh blueberries, rinsed and dried

Fresh strawberries, stems removed and cut in half

3 tablespoons melted butter, for brushing

Sanding sugar

Optional garnish: additional lime zest

Instructions

  1. Adjust your oven rack to the center position and preheat the oven to 400°F (200°C).
  2. Unfold the thawed puff pastry sheets onto a lightly-floured surface. Use a 4.5-inch cutter to cut out four rounds of dough from each sheet. Lightly score the rounds with a smaller cutter or drinking glass to create a border. Transfer the pastry rounds to a baking sheet lined with parchment paper or a silicone baking mat.
  3. Gather any remaining dough scraps, roll them out, and cut out two or three more rounds. Add them to the baking sheet.
  4. In a bowl, combine the cream cheese, sour cream, sugar, lime juice, lime zest, and vanilla extract. Mix until smooth and creamy.
  5. Place about two tablespoons of the cream cheese mixture in the center of each puff pastry circle, leaving a 1/4-inch border around the edges. Use the back of a spoon to spread the mixture evenly.
  6. Arrange fresh blueberries on half of the rounds and strawberries on the other half.
  7. Bake for 15-16 minutes, or until the puff pastry edges are golden brown.
  8. Let the pastries cool on the baking sheets for a few minutes, then transfer them to a cooling rack. If desired, sprinkle a little extra lime zest on top before serving.

Notes

  • These pastries are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days.
  • To reheat, place them in a 350°F (175°C) oven for about 5 minutes to restore their crispness.
  • You can also store them in the refrigerator for up to 3 days, but reheating will help keep the pastry flaky.
  • Frozen puff pastry works just as well. Just be sure to thaw it fully before use.
  • You can prepare the cream cheese filling and cut the puff pastry rounds in advance. Store the components separately and assemble the pastries just before baking.
  • If you prefer, you can substitute sour cream with Greek yogurt or mascarpone cheese for a similar creamy texture.
  • Make sure to brush the edges of the puff pastry with melted butter before baking to achieve a golden brown edge.
  • Ensure that the cream cheese mixture is spread evenly, leaving a small border around the edges to prevent the pastry from becoming soggy.
  • These pastries can be frozen for up to a month. Assemble them, freeze until solid, then bake directly from frozen, adding a couple of extra minutes to the baking time.

Nutrition

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