Ingredients
- Pepperidge farm puff pastry
- 8 oz. Cream Cheese
- 1/4 cup Sugar
- 1/2 tsp. Vanilla
- Blueberries (can use frozen blueberries, but you want them to thaw to get some of the moisture out)
Directions
- Set oven to 400 degrees F
- Let puff pastry thaw to room temperature and unfold
- Cut into squares (around 1×1 or 2×2)
- Mix together cream cheese, sugar, and vanilla until fully combined/creamy with no lumps
- Take one of the squares of puff pastry and make a cut running from the corner of the puff pastry into the center (leaving room in the center/do not cut all the way to the center. The square still needs to have a base)
- Repeat this cut on all four corners
- You will now have four attached triangles on the puff pastry square
- Take the top left corner of one of the triangles
- Repeat for all triangles. This creates the pinwheel shape
- Tip: Dip your finger in water if you are unable to get the corner to stick to the center. This will help bind the pieces together
- Bring the corner and press into the center of the square
- Grab a spoonful of your cream cheese mixture and throw the dollop onto the center of the pinwheel
- Add Blueberries on the top
- Bake at 400 degrees F for 15-20 minutes (or until golden brown)
- Add a sprinkle of powdered sugar to the top if you want a flashy touch
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