Blueberry Lemon Cheesecake Breakfast Pastries

By Texaschef11

Ingredients

• 1 pint fresh blueberries
• 4 teaspoons cornstarch
• 1/3 cup granulated sugar
• 2 sheets puff pastry, thawed
• 1 egg whisked with 2 teaspoons water
• 4 ounces cream cheese, softened
• 1 1/4 cups confectioners' sugar
• 1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice
• 1/2 teaspoon clear vanilla extract

Preparation

Step 1

Heat oven to 450 degrees F. Coat 2 large cookie sheets with cooking spray.

In a medium saucepan, over medium heat, stir together blueberries, cornstarch and granulated sugar until well combined; bring to a boil, stirring frequently. Continue to cook, stirring constantly, until blueberries are cooked down and thickened. Process blueberries in a food processor until smooth.

Unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 12-inch rectangle. Cut into 16 squares. Place squares onto cookie sheets; brush with the egg. Place 2 teaspoons of blueberry mixture into the center of each dough square.

Unfold additional pastry sheet on floured surface. Roll the pastry sheet into a 14 x 12-inch rectangle. Cut into 16 squares. Place the squares on top of blueberry-topped squares. Crimp and seal edges with a fork. Brush tops of pastry squares with remaining egg. Bake 10-12 minutes or until golden brown. Transfer pastries to wire racks to cool.

To make the glaze, in a medium bowl, whisk together cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla until well combined. Spoon glaze over the tops of pastries.

Makes 16 pastries