Berries and Cream Pockets


Berries and Cream Pockets

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    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

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    Servings and Ingredients

    Serves 6
    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


    1. 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. 

    2. 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. 

    3. 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. 

    4. 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.