Blueberry Lemon Pastry
Blueberry and Lemon is such a classic flavor combination and it's perfect for Summer, when the fruit is seasonal and delish. What better way to serve these fruits than turning them into a big pastry made for sharing? No better way.
Honestly, fresh blueberries used to give me the creeps. The insides of them look freaky and green and I just couldn't stomach it. Butttttt, somehow that changed and I'm glad it did (unless the berries are squishy then they still gross me out...I'm particular with my fruits, okkurrrr?). The "pastry cream" in this beauty is made with vegan cream cheese, maple syrup, and lemon for a lightly tangy & sweet cream.
Since I've never had a pastry I didn't like, I don't think I need to convince you that this thing is good. Serve it with brunch and make your guests think your fancy af.
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Blueberry Lemon Pastry
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
· (1) 8 ounce sheet vegan puff pastry, thawed (I used Pepperidge Farms)
· 3 tablespoons soy or almond milk
· 1 tablespoon granulated sugar
· 2 tablespoons light corn syrup
· 8 ounces vegan cream cheese, softened (I used Kite Hill)
· 4 tablespoons pure maple syrup
· 1 teaspoon vanilla
· 2 ½ teaspoons lemon juice
· 1-2 teaspoons lemon zest, plus more for garnish
· 2 cups blueberries
1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
2. On a lightly floured surface, unroll the puff pastry and gently roll out just a little bit to a rectangle. Put rectangle onto prepared baking sheet.
3. Using a sharp knife, scrape along the surface (or “score”) a 1-inch border on the pastry dough. Do not cut fully through the pastry. Brush the 1-inch border of pastry with dairy free milk and sprinkle with your tablespoon of sugar.
4. Put pastry into the preheated oven for 15-24 minutes, or until golden and puffy. Once golden and puffed up, remove from the oven. With your sharp knife, trace over the border once again, still not cutting fully through the pastry.
5. Gently press down the center of the baked rectangle so it’s slightly lower than the 1-inch border. Brush the raised 1-inch border with corn syrup. Allow pastry to cool.
6. While the pastry cools, mix the cream cheese, maple syrup, vanilla, lemon juice, and lemon zest (by hand or with an electric mixer) until smooth and well combined. Spread the mixture evenly in the pressed-down center of the rectangle, leaving the borders nakey.
7. Top the cream cheese mixture with the blueberries and garnish with additional lemon zest. Enjoy!