About the Recipe
Delight in a harmonious fusion of flavors with these exquisite Blueberry Lemon Cream Cheese Pastry Rolls.
Encapsulating the essence of summer, these delectable treats are a symphony of sweet and tangy notes, expertly rolled in layers of flaky, buttery pastry.
I love all things pastry and these are no exception. I do not often make these as I so love the homemade pastry dough. However, I do not often have the foresite to have made it ahead of time. So, tip to you about this recipe if you want to have a go at making your own pastry dough - plan ahead at least one day or make your pastry dough and freeze it so that you always have one at the ready. If you are like me and forget and still want to make this recipe, store-bought dough will do as well.
If you do want to make the pastry dough from scratch instead of using store bought, they will require a little more of your time and effort to prepare, but I guarantee it is worth it!
This is my favorite pastry dough recipe, and I use it for all of my homemade Viennoiseries.
Please note that the preparation time does not include chill time for the dough (approximately 5 hours).
As mentioned before, if you do not have the time or would rather a quicker solution, you can also substitute the pastry dough with store-bought.
As you embark on a culinary journey with each bite of these special pastries, the burst of juicy blueberries mingles seamlessly with the zesty brightness of lemon, creating a sensory experience that is both comforting and invigorating.
Whether enjoyed as a breakfast indulgence, a luxurious dessert, or a delightful anytime snack, these Blueberry Lemon Cream Cheese Pastry Rolls are a testament to the artistry of flavors, offering a slice of edible bliss that's sure to leave an indelible impression.
1/4 cup Water (warm)
2 1/2 teaspoon fast acting Yeast
1/2 cup Milk (warm)
1/4 cup Granulated Sugar
1 teaspoon Salt
3/4 cup Unsalted Butter
2 1/2 cups Flour
Cream Cheese Filling:
1 cup Cream Cheese
1 Egg Yolk
1 cup Blueberries (Fresh or Frozen)
1/3 cup Honey
1/2 Tablespoon Lemon Juice
2 teaspoons Vanilla Extract
Lemon Rind (1 lemon)
1 Tablespoon of Water
Pinch of Sugar and Salt
Drizzle of Honey
Drizzle of Maple Syrup
Drizzle of sugar frosting
Dollop of Whipped Cream
In order to make the perfect pastry you need the perfect pastry dough. The tricky part about this dough is that it needs time to chill, infact it needs time to chill twice. I suggest making it the day before you want to try this recipe or just make sure you leave yourself enough time. If you do not have the time to wait for chilling, store bought pastry dough will also do the trick (but in my opinion homemade dough tops any store-bought if you have the option).
Making the Pastry Dough:
In a bowl, combine warm water and fast-acting yeast. Allow the yeast to activate for about 5-10 minutes, or until it becomes frothy.
(Tip: If your yeast mixture does not froth after 15 minutes, you may need to start again by making sure your water was warm enough or that your yeast has not expired)
In a separate bowl, mix warm milk, egg, granulated sugar, and salt until well combined. Add in the yeast mixture and stir until combined.
In a food processor, add your chilled butter and flour and pulse until you acheive a sand-like consistency. Do not over pulse! The butter chunks is what will make your pastry so nice and flaky!
Gradually add the butter-flour mixure to the liquid mixture, mixing until everything comes together to form a consistent dough. Again, do not over mix!
Refrigerate the dough for a minimum of 4 hours (or overnight).
Once the dough has chilled for a minimum of 4 hours, it is time to do the first roll.
On a well floured surface, roll out your dough into a rectangle that is about 3-4mm thick with rolling pin.
Once rolled smooth fold each end towards the middle. Roll out again. Repeat this step three times.
Wrap in cling wrap and return it to the fridge to chill for another hour or two.
In the meantime, prepare the blueberry lemon cream cheese filling.
To make the Cream Cheese Filling:
In a bowl, beat cream cheese until smooth and creamy.
Add egg yolk, vanilla extract, and lemon rind.
Mix until the filling is well combined and smooth.
In a small sauce pan, heat up your blueberries, honey and lemon juice. Cook stiring often, until the blueberries soften and release some juice.
Let this mixture cool.
Add the blueberry mixture to the cream cheese mixture and stir until well combined.
Assembly and Baking:
Once the dough has been chilled and your cream cheese mixture is ready, you can now assemble your rolls.
Roll out your dough one last time and do a final fold and roll.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the pastry dough into a rectangle of approximately 12x16 inches and 3mm thick.
Spread the cream cheese filling evenly over the rolled-out dough, leaving a small border around the edges.
Sprinkle any extra blueberries over the cream cheese filling if you wish.
Starting from the longer edge, gently roll the dough into a tight-ish log, similar to a cinnamon roll.
This will be a messy stage, but just trust the process and do the best you can.
Using a sharp knife, carefully cut the rolled log into slices, about 1 to 1.5 inches thick. Tip: If you find the dough a little too soft and that it is getting hard to cut or manipulate. Simply put it back in the fridge to chill for 20-30 minutes.
Place the slices on a baking sheet lined with parchment paper, leaving some space between each roll for rising.
Using a pastry brush, brush the top and sides of the pastries with egg wash before placing them in the oven.
**Make the wash by beating together the egg, water, sugar and salt in a small bowl.
Bake the pastry rolls in the preheated oven for 20-25 minutes, or until they are golden brown and the filling is set.
Once baked, remove the rolls from the oven and allow them to cool slightly on a wire rack.
Optionally, drizzle with additional toppings for extra flavor (see suggestions in the ingredient section).
Serve the Blueberry Lemon Cream Cheese Pastry Rolls warm and enjoy the delightful combination of flavors.