Blueberry Cream Cheese Puffy Pastry Knots
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These blueberry cream cheese puff pastry knots are the perfect treat. These are so light and crisp with a gooey layer of blueberry jam and cream cheese swirled in the middle. These require so few ingredients and can be served as a breakfast, dessert or even just as a snack.
I love anything that’s blueberry cream cheese. These knots are one of those recipes that just kinda threw together. They require hardly any ingredients and are super simple to make. They are somewhat like a Danish. They’d be perfect for breakfast, but also for a dessert whatever you’re craving them for. Just an all-around quick and easy recipe that’s so good.
Equipment You’ll Need
You don’t need hardly anything to make this recipe. You pretty much need a baking sheet. I lined it with parchment paper. You don’t have to use parchment paper, but some of the jam will bake onto the dish. It’ll get sticky and hard to remove. I prefer these sheets of parchment paper, because cleanup is so easy. I love the sheets they’re already pre-proportion the baking sheets sizes.
Ingredients You’ll Need
Puff Pastry Sheet:
You’ll need one puff pastry sheet that’s thawed out. You can use one from frozen or one that is refrigerated. I love puff pastry desserts and puff pastry breakfast recipes. This one is the best of both worlds.
Cream Cheese:
I used two very softened blocks of cream cheese. You’ll mix them in a bowl and then spread over the pastry. It’s much easier to work with if the cream cheese is very softened.
Blueberry Jam:
You’ll need about 3-4 tablespoons of blueberry jam.
Egg:
I beat and egg and brushed it over the top of each knot.
Sugar:
I used just a sprinkle of sugar in the raw to go on top of the egg wash. This adds a little texture and sweetness.
How to Make These Blueberry Cream Cheese Puffy Pastry Knots
Step One:
Preheat your oven to 400 degrees. Thaw and roll out one sheet of puff pastry dough. Combine the two blocks of cream cheese then spread over the entire pastry sheet. Then, spread a layer of the jam over the cream cheese.
Step two:
Fold the sheet in half across the long side. Cut into strips then take each strip and twist them into a knot. Place them on the baking sheet spaced apart. Brush with beaten raw egg and sprinkle the top with sugar. Bake for around 12-15 minutes until golden brown. Serve and enjoy!
Blueberry Cream Cheese Puff Pastry Knots
Equipment
- Baking Sheets
- Parchment Paper
- Spatula
- Spoon or Spreader
Ingredients
- 1 Puff Pastry Sheet, Thawed
- 2 blocks Cream Cheese, Softened (very softened)
- 3-4 tbsp Blueberry Jam
- 1 Egg
- Sugar in the Raw
Instructions
- Preheat your oven to 400 degrees. Thaw and roll out one sheet of puff pastry dough. Combine the two blocks of cream cheese then spread over the entire pastry sheet. Then, spread a layer of the jam over the cream cheese.
- Fold the sheet in half across the long side. Cut into strips then take each strip and twist them into a knot. Place them on the baking sheet spaced apart. Brush with beaten raw egg and sprinkle the top with sugar. Bake for around 12-15 minutes until golden brown. Serve and enjoy!
Hold up…
Before you go, please let me know if you made these puff pastry knots. Please let me know if you liked them. Let me know your thoughts here or in the comments below. Happy cooking!
