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Blueberry-Peach Pastry Hearts

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“Summer fruits in cute puff pastry cut-outs.”
READY IN:
42mins
YIELD:
20 pastries
UNITS:
US

Ingredients Nutrition

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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