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–+ servings

Crispy Blueberry Cream Cheese Rolls

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Warm, flaky pastry filled with a rich cream cheese mixture and fresh blueberries, perfect for brunch or dessert.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 10 rolls
Course: Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened full-fat for best texture; neufchâtel can work to cut calories
  • 1/4 cup powdered sugar confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries frozen will work; do not thaw fully
For the rolls
  • 1 package puff pastry usually two sheets; thaw according to package directions
  • 1 tbsp milk for egg wash

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Use a spatula to scrape the sides.
  3. Roll out the puff pastry on a lightly floured surface and cut it into even squares (roughly 3–4 inches).
  4. Place a spoonful of the cream cheese mixture in the center of each square. Top with two to three blueberries.
  5. Fold the corners of the pastry over the filling so they meet in the center, pinching lightly to seal.
Baking
  1. Whisk the egg and milk together. Brush each roll lightly with the egg wash to get a glossy, golden finish.
  2. Bake on the prepared sheet for 15–20 minutes, until the pastry is puffed and deep golden. Rotate the pan halfway through if your oven browns unevenly.
  3. Let the rolls cool for a few minutes on the baking sheet before transferring to a rack. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 5g

Notes

Best enjoyed warm; can be dusted with extra powdered sugar or drizzled with a glaze. Store in an airtight container for up to 24 hours at room temperature, or refrigerate for up to 3 days.
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