- 4 ounces Cream Cheese, softened
- 1-2 tablespoons Powdered Sugar, plus more for dusting
- 1 teaspoon Lemon Zest
- 1/2 teaspoon Pure Almond Extract
- 1 cup Blueberries
- 1 tablespoon Granulated Sugar
- 1 sheet Puff Pastry, thawed
- 1 Egg
- 1 tablespoon Water
Preheat oven to 350°F and line a baking sheet with parchment paper or silicone liner.
In a small bowl, mix together cream cheese, powdered sugar, lemon zest, and almond extract until well-blended.
Toss the blueberries with the granulated sugar.
Roll out the puff pastry into an approximate square and cut into 9 squares. Make a cut in each corner halfway to the middle.
Spoon some of the cream cheese mixture into the center of the square, then top with blueberries. Fold in every other corner to the center to create a pinwheel shape. Repeat with remaining ingredients.
Whisk together the egg and water, then brush over the pastries.
Bake for 20 minutes, or until golden brown. Let cool and dust with powdered sugar, if desired.