Brunch YUMM! Lemon-Blueberry Breakfast Pastry #fitfam
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Weekend vibes just got a serious upgrade! Picture this: flaky, golden puff pastry embracing a dreamy swirl of sweet-tart blueberries and creamy, decadent cheese. It’s a breakfast symphony in every bite, perfect for those slow, sun-drenched mornings or a brunch bash that screams “celebration!” Want to take it to the next level? Infuse your creation with the sun-kissed magic of Meyer lemons—their aromatic sweetness will make your tastebuds sing. And here’s the secret to pastry perfection: keep it cool! Chilled puff pastry equals layers of flaky, buttery bliss. Get ready to transform your breakfast into a masterpiece, a culinary hug that’s as stylish as it is delicious! Brunch YUMM!
Ingredients
- 1 cup fresh blueberries
- 1/2 teaspoon cornstarch
- 1 1/2 teaspoons grated lemon zest, divided
- 1 tablespoon lemon juice, divided
- 2 pinches salt, divided
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for work surface
- 4 ounces reduced-fat cream cheese, softened
- 1/4 cup confectioners’ sugar plus 1 tablespoon, divided
- 1 large egg
- 1 tablespoon water
Directions
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Line a large rimmed baking sheet with parchment paper. Combine blueberries, cornstarch, 1/2 teaspoon lemon zest, 2 teaspoons lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat; cook, stirring constantly, until the blueberries burst and the mixture is thickened, 5 to 7 minutes. Remove from heat; set aside, uncovered, at room temperature to cool slightly.
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Unfold puff pastry and roll out on a lightly floured work surface into a 13-by-10-inch rectangle. Cut the rectangle in half lengthwise; place the halves 1 inch apart on the prepared baking sheet. Place in the freezer, uncovered, to chill until ready to use.
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Stir cream cheese, 1/4 cup confectioners’ sugar, 1/2 teaspoon lemon zest and the remaining 1 teaspoon lemon juice and pinch of salt in a small bowl until smooth. Set aside 2 tablespoons of the mixture in a separate small bowl for icing. Remove the puff pastry from the freezer; spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the middle of 1 of the pastry pieces, leaving a 3/4-inch border along the edges.
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Beat egg and water together in a small bowl. Spoon the blueberry mixture evenly over the cream cheese layer on the pastry; brush the border with egg mixture. Place the remaining pastry piece over the blueberry- and cream cheese-topped piece, pressing the edges firmly to seal. Place in the freezer, uncovered, to chill until firm, about 20 minutes.
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Meanwhile, preheat oven to 350°F.
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Brush the top of the chilled pastry lightly with the remaining egg mixture (discard any additional remaining egg mixture). Using a very sharp knife, cut 8 small (about 1/2-inch) slits in the top. Bake until golden brown and evenly puffed, 40 to 45 minutes, rotating baking sheet front to back once. Transfer the baking sheet to a wire rack. Use a spatula to press gently yet firmly on the pastry to flatten slightly. Let cool for 10 minutes.
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Whisk milk and the remaining 1 tablespoon confectioners’ sugar into the reserved 2 tablespoons cream cheese mixture until smooth. Drizzle over the warm pastry and sprinkle with the remaining 1/2 teaspoon lemon zest. Serve warm. (Eatingwell.com)
Nutrition Information
Serving Size: 1 slice
Calories 245, Fat 15g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 25g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 270mg, Potassium 41mg
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