What a simple and wonderfully delicious light dessert. With the plethora of fresh plump organic blueberries available now, these lovely little triangles make the perfect finish for a light brunch or dinner. And honestly....who doesn't love the buttery crunch of puff pastry.
![]()
INGREDIENTS:
- 8 ounces vegan cream cheese at room temperature
- 4 tablespoons granulated sugar plus extra to sprinkle before baking
- 1/4 cup confectioners (powdered) sugar for dusting
- 1 teaspoon cornstarch
- 1 teaspoon lemon extract
- 2 teaspoons lemon zest
- 1 cup fresh blueberries, preferably organic
- 1 package (2) sheets puff pastry thawed
DIRECTIONS:
Line a baking sheet with parchment paper. Set aside.
Preheat over to 375 degrees F.
Preheat over to 375 degrees F.
In a small bowl, mix together the vegan cream cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cut each sheet into four - 6" squares.
Lay a pastry square on a work surface and brush the edges with non-dairy milk. In the center of the square, place 2 heaping tablespoons of blueberry filling. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the non-dairy milk and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
Serve warm or let cool to room temperature. If desired dust with powdered sugar and serve. Enjoy!