![Blueberry and Meyer lemon Breakfast pastry](https://cdn.statically.io/img/www.foodandwine.com/thmb/7Rj1-RCWYUuaogq8PZLtr0rlXKo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/blueberry-and-meyer-lemon-breakfast-pastry-FT-RECIPE0422-1d51563ab9b042bfb8c46df2860020fa.jpg)
Ingredients
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1 (14-ounce) package frozen puff pastry (such as Dufour), thawed
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All-purpose flour, for dusting
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4 ounces cream cheese (such as Philadelphia), at room temperature
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1 cup unsifted powdered sugar (about 4 ounces)
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1 teaspoon grated Meyer lemon zest plus 1 tablespoon fresh Meyer lemon juice
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¼ cup blueberry preserves (such as Bonne Maman)
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½ teaspoon cornstarch
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1 large egg
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1 tablespoon water
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2 tablespoons whole milk
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1 tablespoon crushed freeze-dried blueberries (from about 1 1/2 tablespoons whole freeze-dried blueberries)
Directions
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Line a large rimmed baking sheet with parchment paper. Roll out thawed puff pastry on a lightly floured work surface into a 17- x 10-inch rectangle. Cut pastry in half lengthwise; place 1 pastry half on prepared baking sheet.
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Beat cream cheese, powdered sugar, and lemon zest and juice with an electric mixer fitted with the paddle attachment on low speed, gradually increasing mixer speed to medium-high, until mixture is smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside for icing in step 5. Spoon remaining cream cheese mixture (about 1/2 cup) in a 1 1/2-inch-wide strip lengthwise down the middle of pastry half on prepared baking sheet, leaving a 1-inch border along short pastry edges.
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Stir together preserves and cornstarch in a small bowl. Spoon preserves mixture evenly along ] long edges of cream cheese strip (about 2 tablespoons per side), leaving a 1-inch border on each long side. Beat together egg and 1 tablespoon water in a small bowl. Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture. Place remaining pastry half on top of filled pastry, pressing edges firmly to seal. Chill until firm, about 20 minutes. Meanwhile, preheat oven to 350°F.
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Brush chilled pastry lightly with reserved egg mixture. Using a paring knife, cut 6 small (about 1/2-inch) slits on top of pastry. Bake in preheated oven until golden brown and evenly puffed, 40 to 45 minutes. Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
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Whisk milk into reserved 1/3 cup cream cheese mixture until smooth. Drizzle over warm pastry, and sprinkle with crushed freeze-dried blueberries. Serve warm.