Blueberry Lemon Puffs

 

  

 

Blueberry Lemon Puffs.  Two airy, buttery, bites of heavenly blueberry and lemon bliss! Its blueberry season here in Canada and I am making the most of it! 

This is a recipe I adapted from one I found in the book entitled Scrumptious by Christy Denney!  Its a lovely book, filled with lots of tasty looking recipes.

 

Don't you just love those painted flowers? My friend Monique painted them, and they went perfect with this. She is such a talented artist!  Thank you Monique!

Christy's recipe in the book was made with raspberries, but then she talked about strawberries in the recipe intro.  I wasn't sure what she meant.  The photo showed raspberries.

 

I didn't have any raspberries and I didn't have any strawberries for that matter, but I did have a nice big punnet of blueberries!!  I rattled around in my brain for a bit and came up with these.

Little puff pastry bites of heaven with a sweet, creamy, lemony cream cheese filling, a swirl of blueberry jam and a fresh blueberry popped on top prior to baking!   Once baked they are glazed with a sweet lemon glaze.  What's not to love!

 

If I had really had my thinking cap on I would have swirled the cream with some lemon curd, but alas I went with the blueberry jam, which tasted fabulous, but did make the cream a bit more on the purple side.

But you don't care. I know you love me anyways, and I know you will believe me when I tell you these are gorgeous! 

 

WHAT YOU NEED TO MAKE BLUEBERRY LEMON PUFFS

Very simple store-cupboard and refrigerated ingredients. Generally speaking I usually have all of these things on hand.

• 1 sheet of all butter frozen puff pastry, thawed
• 4 ounces (115g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1 TBS milk
• 1/2 tsp vanilla extract
• 1 tsp finely grated lemon zest
• about 2 TBS wild blueberry jam
• 16 whole blueberries
• 1 small free range egg, beaten

 

To finish:

• 1/2 cup (65g) icing sugar
• 1 TBS fresh lemon juice
• 1/2 tsp finely grated lemon zest
• icing sugar to dust

 

I always have a few packages of all butter puff pastry in my freezer.  It comes in packages which contain two sheets of puff pastry, and it is made with nothing but butter as the fat.

I am not fond of non-butter puff pastry, but if you can't get the all butter one, I guess it will do. To me it has a funny artificial after-taste.  If you can get the all butter one, do get it. There is a difference.

 

I also usually have a block of cream cheese in the refrigerator.  I love it on bagels, and in sandwiches. It also comes in handy for things like this! 

You won't need to use the whole package, or you can just buy a smaller package. 

I also always have large free range eggs, and lemons. They are such a must have ingredient in my kitchen. In the UK I always kept a bowl of lemons on the counter. With it just being me now, I only keep one or two around, and I keep them in the fridge.  

I also almost always have blueberries. They are so good for you!  They are what's known as a super food and are filled with lovely anti-oxidents!

 

HOW TO MAKE BLUEBERRY LEMON PUFFS

These only look complicated. I can promise you that they are not!   Here is a photo of them ready to go into the oven.

 

 

Its not the best photograph. I don't have a window in my kitchen and need to make do with artificial light, but I thought you would at least be able to get some idea of what they look  like before they go into the oven. I hope it helps!

 

Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with baking paper. Set aside.

Beat the cream cheese, vanilla, milk, sugar and lemon zest together in a bowl until well blended.

Unroll your pastry and cut it into 16 squares, placing them on the baking sheet and leaving plenty of space between each.

Place 1 tsp of the cheese filling in the center of each. Top the cheese with 1/4 tsp of blueberry jam and swirl it through with a toothpick. Top each with one blueberry.

Fold the corners of the squares up, pressing them lightly into the cheese. (They won't really stay up, but they stay up long enough to keep the filling from spread out over the baking sheet.)

 

Brush the pastry with the beaten egg.

Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown.

Remove from the oven and let cool for a few minutes.

Whisk together all of the ingredients for the glaze until smooth. Drizzle over the warm puffs. Dust with icing sugar and serve.  These are best served warm.

 

I have never frozen them, but it has been my experience that anything with a cream cheese filling doesn't freeze very well.  Plus the blueberries will really go to mush. 

These would make a great addition to a Sunday morning brunch with the family. I guarantee there would be none left!  I inhaled two of them before I could even get my camera out!

That pastry is so flakey and the  lemon cheese filling is rich. The blueberry jam gives just the right touch and that blueberry on top provides a bit of tartness to cut back on the sweetness of the jam.

That lemon glaze is just the perfect finishing touch! 

If you enjoy blueberries as much as I do, you may be interested in the following recipes. Each one is delicious in their own right.

LEMON BLUEBERRY TURNOVERS - Is  there any more delicious flavour combination on the earth than the combination of lemon and blueberry?? I think not! Combine that with flaky buttery puff pastry and you have a marriage made in heaven!  This is the perfect time of year to be enjoying blueberry treats!  What is a turnover but a little pie, and these ones are so easy to make! 

LITTLE BLUEBERRY PUDDINGS - These are  very simple to make, using simple ingredients that you probably already have in your home, with perhaps the exception of some Wild Blueberry Conserve.  But take heart, if you don't have any of that, you can also use lemon curd, or even orange marmalade! Beautiful served warm with pouring cream. 

BLUEBERRY MUFFIN CAKE - This small batch recipe is built for the smaller family and bakes in a 9 by 4 inch loaf tin. With its streusel topping and sweet glaze, it always goes down a real treat!

Blueberry Lemon Puffs

Yield: 16 puffs

Author: Marie Rayner

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Flaky, buttery, sweet little puffs of blueberry and creamy lemon deliciousness. Very easy to make.

Ingredients

• 1 sheet of all butter frozen puff pastry, thawed
• 4 ounces (115g) cream cheese, softened
• 1/4 cup (50g) sugar
• 1 TBS milk
• 1/2 tsp vanilla extract
• 1 tsp finely grated lemon zest
• about 2 TBS wild blueberry jam
• 16 whole blueberries
• 1 small free range egg, beaten

To finish:

• 1/2 cup (65g) icing sugar
• 1 TBS fresh lemon juice
• 1/2 tsp finely grated lemon zest
• icing sugar to dust

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking sheet with baking paper. Set aside.
2. Beat the cream cheese, vanilla, milk, sugar and lemon zest together in a bowl until well blended.
3. Unroll your pastry and cut it into 16 squares, placing them on the baking sheet and leaving plenty of space between each.
4. Place 1 tsp of the cheese filling in the center of each. Top the cheese with 1/4 tsp of blueberry jam and swirl it through with a toothpick. Top each with one blueberry.
5. Fold the corners of the squares up, pressing them lightly into the cheese. (They won't really stay up, but they stay up long enough to keep the filling from spread out over the baking sheet.)
6. Brush the pastry with the beaten egg.
7. Bake in the preheated oven for 15 to 20 minutes, until puffed and golden brown.
8. Remove from the oven and let cool for a few minutes.
9. Whisk together all of the ingredients for the glaze until smooth. Drizzle over the warm puffs. Dust with icing sugar and serve.

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