Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 package puff pastry (2 sheets, 17.3 oz/490 g), thawed
- Blueberries 2 cups (300 g)
- Granulated sugar 1/3 cup (67 g) for berries + 1/4 cup (50 g) for filling
- Lemon: 2 tsp zest total, 1 tbsp juice for berries, 1 tbsp juice for filling
- Cornstarch 1.5 tbsp (berries) + 1 tsp (filling)
- Cream cheese 8 oz (226 g), softened
- Vanilla extract 1 tsp
- 1 large egg yolk (filling) + 1 large egg (wash)
- Milk or cream 1 tbsp
- Turbinado sugar 3 tbsp
- Pinch fine salt
Do This
- 1. Preheat oven to 400°F (200°C); line 2 sheet pans with parchment.
- 2. Cook blueberries with 1/3 cup sugar, 1 tbsp lemon juice, 1 tsp zest, 1.5 tbsp cornstarch slurry, and pinch salt until jammy; cool.
- 3. Beat cream cheese with 1/4 cup sugar, 1 tsp zest, 1 tbsp lemon juice, 1 tsp cornstarch, vanilla, pinch salt, and 1 egg yolk until smooth.
- 4. Lightly roll each puff pastry sheet; cut into 8 equal rectangles (16 total).
- 5. Place 8 rectangles on pan; add 1 tbsp cream cheese and 1 tbsp blueberry filling to each, leaving a 1/2-inch border.
- 6. Top with remaining rectangles; seal edges with a fork, cut 2 slits. Chill 10 minutes.
- 7. Brush with egg wash, sprinkle turbinado; bake 20–22 minutes until deeply golden. Cool 10 minutes and enjoy.
Why You’ll Love This Recipe
- Store-bought puff pastry means bakery-level flakiness with minimal effort.
- Lemony cheesecake filling + juicy blueberries = classic flavors in a hand-held treat.
- Turbinado sugar creates a sparkly, crunchy top that stays crisp.
- Freezer-friendly: assemble now, bake fresh later for impromptu dessert.
Grocery List
- Produce: Fresh blueberries, 1 lemon
- Dairy: Cream cheese, 2 eggs, milk or cream
- Pantry: Puff pastry, granulated sugar, turbinado sugar, cornstarch, vanilla extract, fine salt
Full Ingredients
Blueberry Filling
- Blueberries: 2 cups (300 g), fresh or frozen (do not thaw if frozen)
- Granulated sugar: 1/3 cup (67 g)
- Lemon juice: 1 tbsp (15 ml)
- Lemon zest: 1 tsp (from about half a lemon)
- Cornstarch: 1.5 tbsp (12 g), mixed with 1 tbsp (15 ml) cold water
- Fine salt: pinch
Lemony Cream Cheese Filling
- Cream cheese: 8 oz (226 g), softened
- Granulated sugar: 1/4 cup (50 g)
- Lemon zest: 1 tsp (the rest of the lemon)
- Lemon juice: 1 tbsp (15 ml)
- Vanilla extract: 1 tsp
- Cornstarch: 1 tsp (3 g)
- Fine salt: small pinch
- Egg yolk: 1 large
Pastry and Finish
- Puff pastry: 1 package (2 sheets, 17.3 oz/490 g), thawed but cold
- All-purpose flour: for dusting
- Egg wash: 1 large egg beaten with 1 tbsp (15 ml) milk or cream
- Turbinado sugar: 3 tbsp (36 g)
Step-by-Step Instructions
Step 1: Preheat and prep pans
Preheat oven to 400°F (200°C) with a rack in the center. Line two rimmed sheet pans with parchment paper. Keep puff pastry in the fridge until you are ready to cut it so it stays cold and easy to handle.
Step 2: Make the blueberry filling
In a small saucepan, combine blueberries, 1/3 cup sugar, lemon juice, lemon zest, and a pinch of salt. Stir the cornstarch with 1 tbsp cold water to make a smooth slurry, then stir it into the berries. Cook over medium heat, stirring often, until the berries are glossy and jammy and the juices have thickened, 4 to 6 minutes (a spatula dragged across the pan should leave a brief trail). Transfer to a shallow bowl and cool completely in the fridge or freezer for 10 minutes.
Step 3: Mix the lemony cream cheese
In a medium bowl, beat the cream cheese with 1/4 cup sugar until smooth. Beat in lemon zest, lemon juice, vanilla, cornstarch, salt, and the egg yolk until creamy and lump-free. Keep chilled while you prepare the pastry.
Step 4: Roll and cut the puff pastry
On a lightly floured surface, unfold one puff pastry sheet. Lightly roll to an even 11 x 14 inch rectangle, trimming the edges if needed. Cut into 8 equal rectangles. Repeat with the second sheet to make 16 rectangles total. Arrange 8 rectangles on the prepared pans for the bottoms; refrigerate the remaining 8 for the tops.
Step 5: Fill and seal
Working with the bottom rectangles, brush a thin border of water around the edges. Spoon about 1 tablespoon of cream cheese filling into the center and spread gently, leaving a 1/2-inch border. Top with about 1 tablespoon of cooled blueberry filling. Place a pastry top over each, pressing the edges to seal. Crimp all around with a fork. Use a sharp knife to cut 2 to 3 small slits on top for steam.
Step 6: Chill briefly, then add sparkle
Refrigerate the assembled pies for 10 minutes (or freeze for 7 minutes) to firm up. Brush the tops with egg wash, then sprinkle generously with turbinado sugar for a crunchy, sparkly finish.
Step 7: Bake to puffed and golden
Bake at 400°F (200°C) for 20 to 22 minutes, rotating the pan halfway through, until the pies are deeply golden, dramatically puffed, and the sugar is caramelized. If using frozen berries, you may need an extra 2 minutes.
Step 8: Cool and serve
Let the pies cool on the pan for 10 minutes so the fillings set, then transfer to a rack. Serve warm or at room temperature. The tops will be shatteringly crisp from the turbinado sugar.
Pro Tips
- Keep everything cold. Chilled pastry puffs higher and seals better.
- Do not overfill. Aim for about 2 tablespoons total filling per pie to prevent leaks.
- Vent slits matter. They release steam so the layers stay flaky, not soggy.
- Freeze before baking (even 7–10 minutes). Firmer pastry equals cleaner layers and less seepage.
- Jammy berries are key. If your filling looks thin, simmer 1 to 2 minutes longer.
Variations
- Mixed Berry: Swap in a blend of blueberries, raspberries, and blackberries (same total weight).
- Meyer Lemon Twist: Use Meyer lemon zest and juice for a floral, softer citrus note.
- Cardamom Sugar: Add 1/4 tsp ground cardamom to the turbinado sugar before sprinkling.
Storage & Make-Ahead
Baked hand pies keep covered at room temperature for 1 day or refrigerated up to 3 days. Recrisp in a 350°F (175°C) oven for 6 to 8 minutes. To freeze unbaked, assemble and crimp, cut vents, then freeze on a sheet pan until solid. Transfer to a freezer bag and bake from frozen at 400°F (200°C) for 23 to 26 minutes. Baked pies can also be frozen up to 2 months; reheat at 350°F (175°C) for 10 to 12 minutes.
Nutrition (per serving)
Approximate per hand pie: 420 calories; 26 g fat (13 g saturated); 42 g carbohydrates; 18 g sugars; 5 g protein; 2 g fiber; 220 mg sodium.
