3ozcream cheese, full fat, softened (a little less than 1/2 a standard package.
5Tablespoonswhite granulated sugar, DIVIDED
1 1/2teaspoonvanilla extract, or vanilla bean paste
2largeegg yolks, DIVIDED
1cupblueberries, fresh or frozen, thawed
2teaspoonscornstarch
1/8teaspoonskosher salt
Confectioners’ or raw sugar, for finishing
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Instructions
Thaw 2 sheets of puff pastry overnight in the refrigerator or at room temperature for a couple of hours.
Position a rack in the centre of the oven and heat the oven to 375° F. (regular bake setting/not fan assisted)
In a medium bowl, combine the cream cheese with 3 Tbsp. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.
In another bowl, combine the blueberries, the remaining 2 Tbsp. of the sugar, the cornstarch and the salt and mix gently.
On a lightly floured surface, roll each pastry sheet into a 8-inch square. Cut each square into four 4x4-inch squares. (You will have 8 squares total). Arrange them on a large, parchment-lined rimmed baking sheets.
In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry square with the egg wash. Drop 1/2 Tbsp. of the cream cheese mixture in the centre of each square. Top with 1 Tbsp. of the blueberry mixture. Fold in half to form a triangle shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with raw or other coarse sugar (You can sprinkle with granulated sugar, if that's all you have around). With the tip of a paring knife, cut a steam vent in the centre of each pie.
Bake until golden-brown, about 25 minutes. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar, if you like.
These turnovers are best within a few hours of baking, as they will get soggy eventually.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailedtips, variations and substitution suggestions for this recipe!