1 8-ounce package cream cheese softened
1/3 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 cup blueberries
1/2 cup blueberry preserves
1 package frozen puff pastry sheets ( 2 sheeets), thawed
1 tbs water
1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
2. Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. in a small bowl stir together blueberries and preserves until well blended; set aside.
3. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10 inch square. Cut each square into six rectangles. Transfer rectangles to prepared baking sheets. Using a folk, prick the center of each rectangle, leaving a 1/2 inch border around the edges. In a small bowl beat egg and water together with a fork. Brush with egg mixture. Spread a well rounded tablespoon of cream cream onto the center of each rectangle, leaving the 1/2 inch border. Top each with 2 rounded teaspoons of the blueberry mixture, spresding evenly over the cream cheese .
4. Bake for 15 to 20 minutes or until golden brown. transfer to wire racks to cool. Makes 12 pastries.
So easy…..and so good!