Blueberry-Peach Pastry Hearts

Name: Blueberry-Peach Pastry Hearts
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 20 pastries
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

Submitted by ratherbeswimmin

"Summer fruits in cute puff pastry cut-outs."

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Ready In:: 42mins
Ingredients:: 9
Yields:: 20 pastries

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

Preheat oven to 375°; line baking sheet with parchment paper.
Unfold puff pastry sheets onto a lightly floured surface.
Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).
Place pastry hearts on prepared baking sheets.
Bake 10-12 minutes or until puffed and golden; cool on a wire rack.
In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.
In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.
In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.
Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.
Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.
Top each with a spoonful of fruit mixture and a pastry top.
Serve immediately or cover and chill for up to 4 hours.
Just before serving, lightly sprinkle with powdered sugar.