Blueberry Cheesecake Caramelized Pastries (GF) (Edit recipe)

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I know you've seen the viral Blueberry cheesecake croissants. They look oh so tasty but not gluten free. Well here is a recipe that may just be better than the original.

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PREP TIME

45 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 2

Ingredients

1 Gluten-Free Puff Pastry, Half sheet of Dufour gluten free puff pastry

Blueberry filling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grab a small saucepan over medium high heat
Add frozen blueberries, lemon juice and granulated sugar
Boil for 10 minutes or until mixture thickens
Ensure you are stirring every 2-3 minutes
Once the blueberry mixture has thicken, pour into a bowl and set aside to cool
Grab a medium bowl and add softened cream cheese, powdered sugar and sour cream
Use a handheld mixer on medium to combine ingredients until smooth
Cover with saran wrap and place in the fridge until ready to use
For your crumble in a small bowl add your flour, room temperature butter and sugar
Do not mix yet
Create your brown sugar mixture with your melted butter and brown sugar
Stir until combined
Add 1 tbsp of this mixture to your crumble
Use a spoon or your fingers to press the crumble together
It should press together like play dough but easily crumble into small pieces
Preheat your oven to 425 degrees
Take our your gluten free puff pastry
Cut the sheet in half and put the other sheet back in the freezer
Cut the puff pastry sheet you are using in half
Take a small ramekin about 3.5" in diameter to cut out two circles in your puff pastry
With your circle cut outs take a knife or kitchen scissors and create slits all the way around the circle
Grab a small sheet pan and line it with parchment paper
Place a tbsp of the brown sugar mixture onto the parchment paper and put your circle cutout on top of the brownie sugar mixture
Pull out your creamcheese filling and fill the center of the circle
Angle the slits of the puff pastry upward to create a border
Dollop the blueberry filling on top
Then lastly sprinkle your crumble on top of each pastry to your liking
If you want your puff pastry to have a brown appearance brush with egg wash
Sprinkle with granulated sugar and bake for 12-15 minutes

Notes

If you want more than two pastries you can use another half sheet of puff pastry

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1298
Fat:	52 g
Carbohydrates:	200 g
Protein:	8 g
Cholesterol:	87 g
Sodium:	268 mg
Fiber:	3 g
Sugars:	166 g
Sugar Alcohol:	0 g
Calculated per serving.