How long do blueberry lemon cream pastries stay fresh after filling?

Blueberry lemon cream pastries are best enjoyed soon after assembling to maintain their crisp texture and fresh flavors. Once filled, they can be stored in the refrigerator for up to 5 days. To prevent sogginess, keep the lemon cream filling chilled and add blueberries just before serving when possible. If preparing in advance, fill the pastry shells with lemon cream and keep blueberries separate until ready to serve.

Can I use fresh blueberries in blueberry lemon cream pastries instead of frozen?

Yes, fresh blueberries work well for these pastries. Since fresh berries are less juicy than frozen, soak them briefly in honey or a light syrup to enhance sweetness and create a natural glaze. You can also gently mash some berries to release juices, which helps form a syrupy topping. Using fresh blueberries offers a bright, natural flavor and a pleasing texture.

Is liquid heavy cream or whipped cream used in the lemon cream filling?

The lemon cream filling calls for liquid heavy whipping cream, not pre-whipped cream. The liquid cream is gently heated and incorporated to achieve a smooth texture. After cooking and cooling, the mixture can be chilled or lightly whipped according to the recipe’s instructions. Using liquid heavy cream adds richness and helps the filling set properly.

Can I prepare the puff pastry shells ahead of time for blueberry lemon cream pastries?

Yes, puff pastry shells can be baked and cooled in advance, then stored in an airtight container at room temperature for a day or two to maintain crispness. To keep the pastries fresh, fill them with lemon cream and top with blueberries just before serving. If assembling the night before, refrigerate the filled pastries and expect some softening of the puff pastry texture.

What are good alternatives to egg-based lemon cream filling for these pastries?

For an egg-free option, consider using store-bought lemon curd that is egg-free, instant lemon pudding, or sweetened whipped cream flavored with lemon zest and juice. You can also try fruit jams or custard made with cornstarch as a thickener. These alternatives provide similar tangy and creamy textures while accommodating dietary restrictions.

Blueberry Lemon Cream Pastries with Sweet Cheese Filling

Name: blueberry lemon cream pastries
Prep time: 40 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Puff pastry: Half of a 17.3-ounce (about 490 grams) box of frozen puff pastry (1 sheet thawed); Egg wash: 1 large egg beaten with 1 teaspoon milk; Blueberry sauce: 1 cup (about 150 grams) wild frozen blueberries, 2 tablespoons honey; Lemon cream: 2 ounces (56 grams) mascarpone or cream cheese, 2 tablespoons powdered sugar, ½ cup (120 ml) heavy whipping cream, ¼ cup (60 ml) lemon curd; Garnish: ¼ cup (30 grams) sliced almonds, toasted, plus powdered sugar for dusting

Description

🫐 Enjoy the perfect blend of crisp, creamy, and juicy textures with these Blueberry Lemon Cream Pastries, great for any occasion!
🍋 Combining flaky puff pastry, sweet cheese filling, and fresh fruit flavor, these pastries are a delightful treat.

Ingredients

Puff pastry: Half of a 17.3-ounce (about 490 grams) box of frozen puff pastry (1 sheet thawed)
Egg wash: 1 large egg beaten with 1 teaspoon milk
Blueberry sauce: 1 cup (about 150 grams) wild frozen blueberries, 2 tablespoons honey
Lemon cream: 2 ounces (56 grams) mascarpone or cream cheese, 2 tablespoons powdered sugar, ½ cup (120 ml) heavy whipping cream, ¼ cup (60 ml) lemon curd
Garnish: ¼ cup (30 grams) sliced almonds, toasted, plus powdered sugar for dusting

Instructions

1. Preheat oven to 400°F (205°C). Thaw one sheet of puff pastry and cut into 6 rectangles.

2. Score a smaller rectangle inside each pastry piece, pierce center with a fork, and brush edges with egg wash.

3. Bake for 15–20 minutes until golden. Cool completely and press down centers to create indentations.

4. Combine blueberries and honey to make the sauce; refrigerate or set aside.

5. For the lemon cream, beat mascarpone with powdered sugar until smooth. Gradually add heavy cream, then fold in lemon curd.

6. Spread lemon cream into pastry shells, top with blueberries, sprinkle with almonds, and dust with powdered sugar. Serve immediately.

Notes

📦 Prepare pastry shells and lemon cream up to 8 hours ahead.
🫐 Use frozen blueberries for a syrupy sauce, or fresh for a lighter topping.
🍋 Careful tempering is needed when making lemon pastry cream to prevent curdling.

Prep Time: 20 minutes
Chilling: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pastry
Calories: 255
Sugar: 17 g
Sodium: 100 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg

Keywords: blueberry lemon,cream pastries,flaky pastry,sweet cheese filling