Blueberry Puff Pastry

• 1 box (17 Oz. Size, 2 Sheets In A Box) Puff Pastry
• FOR THE FILLING:
• 8 ounces, fluid Cream Cheese, Softened
• 1/3 cups Granulated Sugar
• 3/4 teaspoons Almond Extract
• 1-1/2 cup Fresh Or Frozen Blueberries
• 1/4 cups Turbinado Sugar Or Sugar In The Raw (optional)
• FOR THE FROSTING:
• 1 cup Powdered Sugar
• 3 Tablespoons Heavy Cream
• 1 teaspoon Pure Vanilla Extract

1. 1. Thaw frozen pastry sheets to room temperature (about 20 to 25 minutes).
2. 2. Cover a baking pan or cookie sheet with parchment paper, or lightly grease. Lay one whole pastry sheet onto baking pan.
3. 3. Mix softened cream cheese, granulated sugar, and almond extract together. Carefully spread on top of pastry sheet, being careful not to tear the pastry sheet.
4. 4. Top with fresh or frozen blueberries. Sprinkle with turbinado sugar.
5. 5. Cut second puff pastry sheet into 12 long strips. Weave strips on top of blueberries, cutting strips to fit.
6. 6. Preheat oven to 375u0b0F. Bake pastry for 25 to 35 minutes, or until golden brown and puffed.
7. 7. Mix frosting ingredients in a small dish. Drizzle across warm pastry.
8. Serve and enjoy!
9. Notes:
10. Pepperidge Farm puff pastry can be found in the frozen food section.
11. Turbinado sugar is optional but lends a nice flavor.
12. Fresh or frozen blueberries work equally well. Frozen blueberries do not have to be thawed first.
13. Recipe adapted from Chef in Training.

pastry, filling, fluid cream cheese, sugar, blueberries, ubc, frosting, powdered sugar, heavy cream, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-puff-pastry/ (may not work)