Categories: Blueberries, Dessert, Puff Pastry

Ingredients

• 1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes (2 sheets)
• 1/3 cup peach preserves
• 1 teaspoon finely shredded lemon zest
• 1 cup finely chopped fresh peach (or thawed frozen peaches)
• 1 cup fresh blueberries
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Directions

1. Preheat oven to 375°; line baking sheet with parchment paper.

2. Unfold puff pastry sheets onto a lightly floured surface.

3. Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).

4. Place pastry hearts on prepared baking sheets.

5. Bake 10-12 minutes or until puffed and golden; cool on a wire rack.

6. In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.

7. In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.

8. In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.

9. Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.

10. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.

11. Top each with a spoonful of fruit mixture and a pastry top.

12. Serve immediately or cover and chill for up to 4 hours.

13. Just before serving, lightly sprinkle with powdered sugar.

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