Blueberry Raspberry Cream Cheese Pastry Recipe – Easy 4th of July Dessert

Last Updated on 4 months by Neha Deshmukh

Blueberry Raspberry Cream Cheese Pastry Recipe – Easy 4th of July Dessert

Hey everyone! If you’re looking for a super simple, yet incredibly festive dessert, you’ve come to the right place. I first made these Blueberry Raspberry Cream Cheese Pastries for a 4th of July get-together a few years ago, and they were a hit. They’re so easy to put together, and the red, white, and blue is just perfect for celebrating! Plus, who doesn’t love a flaky pastry filled with creamy, fruity goodness?

Why You’ll Love This Recipe

These pastries are seriously a crowd-pleaser. They’re quick to make – perfect when you’re short on time but still want to impress. The combination of the creamy filling and the burst of fresh berries is just divine. And honestly, they look so much more complicated than they actually are! It’s a win-win.

Ingredients

Here’s what you’ll need to whip up these delightful pastries:

• 1 sheet puff pastry
• 4 oz cream cheese, softened
• ½ cup heavy cream (120ml)
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 1 cup blueberries
• 1 cup raspberries

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Puff Pastry – Choosing the Right Kind

Puff pastry is the star here, so choosing a good one matters. I usually go for an all-butter puff pastry for the best flavor and flakiness. You can find it in the frozen section of most supermarkets. Look for brands like Wewalka or Dufour.

Cream Cheese – Full Fat vs. Low Fat

Full-fat cream cheese really gives the filling that rich, luxurious texture. However, if you’re watching your fat intake, you can use low-fat cream cheese, but the filling might be a little less stable.

Berries – Fresh vs. Frozen

Fresh berries are always best when in season! But if you can’t find good quality fresh berries, frozen ones work just fine. Just make sure to thaw them completely and pat them dry before using them, so they don’t make the pastry soggy.

Vanilla Extract – Pure vs. Imitation

Pure vanilla extract will give you the best flavor, hands down. Imitation vanilla extract works in a pinch, but the flavor won’t be quite as complex.

Step-By-Step Instructions

Alright, let’s get baking!

First, let’s make that dreamy cream cheese filling. In a bowl, beat together the softened cream cheese, heavy cream, sugar, and vanilla extract until it’s nice and smooth. Don’t overbeat, just until everything is combined. Pop it in the fridge to chill while you work on the pastry.

Now, for the puff pastry. Take it out of the freezer and let it thaw according to the package instructions. Once thawed, lightly flour a clean surface and gently roll out the pastry. Cut it into six equal squares, about 4 inches each. Use a fork to prick each square a few times – this prevents them from puffing up too much.

Brush the pastry squares with an egg wash (just whisk an egg with a tablespoon of water). This gives them a beautiful golden color. Bake in a preheated oven at 400°F (200°C) for about 10 minutes, or until golden brown and puffed up. Let them cool completely on a wire rack.

Once cooled, spread a generous layer of the chilled cream cheese filling onto each pastry square. Now for the fun part – decorating! Arrange the blueberries and raspberries on top of the filling to resemble the American flag.

If you like, dust with a little powdered sugar before serving. It adds a touch of sweetness and makes them look extra pretty.

Expert Tips

Want to take your pastries to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Pastry Flake

Keep everything cold! Cold butter = flaky pastry. Don’t overwork the dough, and use a light touch when rolling it out.

Preventing a Soggy Bottom

Pricking the pastry with a fork helps prevent a soggy bottom. Also, make sure your berries aren’t too juicy – pat them dry if needed.

Working with Puff Pastry

Puff pastry can be a little tricky to work with, but don’t be intimidated! Just keep it cold, and handle it gently.

Creating a Stable Cream Cheese Filling

Chilling the cream cheese filling helps it firm up and makes it easier to spread. Don’t overbeat the filling, or it might become too thin.

Variations

Feeling creative? Here are a few ways to customize these pastries:

Vegan Blueberry Raspberry Pastry

Use a vegan puff pastry and vegan cream cheese. You can also substitute the heavy cream with a plant-based whipping cream.

Gluten-Free Blueberry Raspberry Pastry (Using Gluten-Free Puff Pastry)

Simply use a gluten-free puff pastry! There are some great options available now.

Spice Level – Adding a Hint of Cinnamon or Nutmeg

A tiny pinch of cinnamon or nutmeg in the cream cheese filling adds a lovely warmth. My grandma always added a dash of nutmeg to hers!

Festival Adaptations – Ideas for Other Patriotic Holidays

Get creative with the berry arrangement for other holidays! For Diwali, you could use mango and pomegranate seeds.

Serving Suggestions

These pastries are best served fresh, but they’re also delicious the next day. They pair perfectly with a cup of tea or coffee. They’re also a lovely addition to a brunch spread.

Storage Instructions

Store leftover pastries in an airtight container in the refrigerator for up to 2 days. The pastry will lose some of its flakiness over time.

FAQs

Got questions? I’ve got answers!

Can I make the pastry squares ahead of time?

Yes, you can bake the pastry squares ahead of time and store them in an airtight container at room temperature for up to 2 days. Just add the filling and berries right before serving.

What is the best way to thaw puff pastry?

The best way to thaw puff pastry is to leave it in the refrigerator overnight. This allows it to thaw slowly and evenly.

Can I use other berries besides blueberries and raspberries?

Absolutely! Strawberries, blackberries, or a mix of berries would all be delicious.

How can I prevent the filling from being too sweet?

Reduce the amount of sugar in the filling, or use a sugar substitute. You can also add a squeeze of lemon juice to balance the sweetness.

Is it possible to freeze these pastries after they are assembled?

I wouldn’t recommend freezing them after they’re assembled, as the berries might become mushy and the pastry won’t be as crisp. However, you can freeze the baked pastry squares before adding the filling.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!