Preheat oven to 375 degrees. Line a large rimmed baking pan with parchment paper; set aside. Whisk together water and corn starch in a small saucepan until dissolved. Whisk in blueberry jam. Cook and stir over medium-low heat 7 to 8 minutes or until slightly thickened; transfer to small bowl. Refrigerate 10 minutes or until chilled.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Blueberry jam and cream cheese are the ultimate duo—especially as the filling in these Berries and Cream Pockets. Enjoy as a grab-and-go breakfast or fruity dessert
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. water | ||
| 1 tbsp. Hy-Vee corn starch | ||
| ¼ c. wild Maine blueberry jam | ||
| 1 (13.2-oz.) pkg. refrigerated pre-rolled flaky & layered puff pastry sheet | ||
| 12 tsp. Hy-Vee plain cream cheese, divided | ||
| 1 Hy-Vee large egg white, beaten | ||
| 1 tbsp. turbinado cane sugar |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Whisk
- Small saucepan
- Ruler
- Silicone pastry brush
Directions
Unroll puff pastry sheet; cut into 12 (3-inch each) squares. Place 2 teaspoons cream cheese in the center of 6 squares. Spread cream cheese within 1/2-inch of edges. Top each with 1 tablespoon jam mixture.
Brush edges of remaining pastry squares with egg white; brush on top of pastry squares with filling, egg white edges down to sandwich. Press edges to seal; crimp with tines of a fork.
Place filled pastries on prepared baking pan; brush tops with remaining egg white mixture and sprinkle with turbinado sugar. Bake 18 to 20 minutes or until puffed and golden brown. Cool 15 minutes before serving.