These simple Honey-Glazed Apple and Blueberry Pastry Cups are truly irresistible! Imagine biting into a flaky, golden puff pastry cup bursting with juicy blueberries and tender apple slices, all spiced with a hint of cinnamon. Inside each cup is a rich and creamy cheesecake-like filling made from sweetened cream cheese. And just when you think it couldn't get any better, the warm pastry is finished with a drizzle of honey! Is your mouth watering yet?
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Just like our Breakfast Roulade and Cottage Cheese and Apple Pie, this recipe takes advantage of the convenience of puff pastry. I love using store-bought puff pastry because it simplifies the entire dessert-making process. With the puff pastry already prepared, you can focus your energy on what truly matters—the delicious, flavorful filling! Using ready-made puff pastry allows you to create something impressive with minimal effort. It’s a game-changer in the kitchen, making it easier than ever to whip up something delicious and beautiful in no time.
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Reasons to love this recipe
- It's Delicious: The blend of sweet apples, tart blueberries, and warm cinnamon creates yummy flavors that are comforting and refreshing.
- Easy to Make: Using store-bought puff pastry simplifies the process, making it easy to whip up without spending too much time in the kitchen.
- Kid-Friendly: Kids will love the sweet, fruity filling and the fun, individual servings. It’s a great way to get them involved in the kitchen or to treat them to something special.
Key ingredients
- Puff Pastry: The base of the pastry cups! Store-bought puff pastry is a convenient option for this recipe.
- Cream Cheese: The star of the filling. Like in these Easy Tuna Pâté-Filled Tulips and the Asparagus in Smoked Salmon and Cucumber recipe, it adds a rich, smooth, and slightly tangy flavor. When mixed with sugar, honey, and vanilla, it transforms into a cheesecake-like filling that perfectly complements the fruit. The cream cheese should be softened at room temperature - I use the Kraft Philadelphia cream cheese brick (original).
- Ground cinnamon - I love apples with cinnamon! I add 1 teaspoon of cinnamon, if you prefer less of the cinnamon flavor, you can add ½ teaspoon instead. If you also enjoy apples with cinnamon, you should definitely try these Maple Cinnamon Baked Apples and this Cinnamon Crunch French Toast!
- Apples: Choose firm apples that hold their shape well during baking, such as Granny Smith or Honeycrisp. I used Golden Delicious.
- Blueberries: Add bursts of juiciness and a vibrant color to the pastry cups. Fresh blueberries work best, but if using frozen, thaw and drain them first to avoid excess moisture.
Substitutions and variations
- Puff Pastry: If you prefer not to use puff pastry, you can use phyllo dough or pie crust. With phyllo dough, you'll need to layer and brush each sheet with butter before shaping. For pie crust, simply cut it into squares and press them into the muffin tin.
- Apple: You can use other fruits such as pears, peaches, or nectarines. Make sure to adjust the cooking time slightly based on the fruit's firmness.
- Blueberries: Fresh or frozen raspberries, strawberries, or blackberries can be used in place of blueberries. If using frozen fruit, make sure to thaw and drain excess moisture before adding them in.
- Add some nuts: Add a handful of chopped nuts like pecans or walnuts to the filling
- Add Lemon Zest: Add a teaspoon of lemon zest to the cream cheese mixture for a citrusy flavor.
- Fruit Mix: Combine different fruits such as apples and raspberries or blueberries and strawberries for a mixed-fruit variation.
Preparation
STEP 1: Preheat your oven to 375°F (190°C).
STEP 2: Form the pastry cups
Unroll the puff pastry sheet on a lightly floured surface. Cut it into 12 equal squares. Place each square into the muffin tin pressing gently so that the pastry forms a cup shape.
STEP 3: Make the filling
In a mixing bowl, mix the softened cream cheese, honey, vanilla extract, brown sugar, and ground cinnamon until smooth. Gently stir in the diced apple and blueberries.
STEP 4: Fill the cups
Place a spoonful of the cream cheese mixture into each puff pastry square. Beat the egg in a small bowl and brush the edges of the puff pastry with the egg wash.
STEP 5: Bake and glaze
Place the muffin tin on the lower rack of your preheated oven and bake for 15-18 minutes, or until the pastry is golden brown and puffed up. Brush the edges with the remaining honey and drizzle some honey over the fruit filling.
Top Tips
- Make sure to thaw the puff pastry in the refrigerator for a few hours or overnight. This prevents it from becoming soft and sticky, making it easier to work with.
- Be careful not to overfill the pastry cups with cream cheese and fruit.
- To ensure the bottoms of the pastry cups cook through and become crispy, it's best to place the muffin tin on the lower rack of your oven.
- Keep a close eye on the pastry cups as they bake; they can go from perfectly golden to overly brown quickly. Start checking them a few minutes before the recommended baking time.
- After drizzling with the honey glaze, allow the pastry cups to cool in the muffin tin for a few minutes before removing them to help them set and to make them easier to handle.
- Warm the honey in the microwave before drizzling if it is not liquid enough.
Frequently Asked Questions
There is no need to grease the muffin tin because the store-bought puff pastry dough is made with butter or margarine. You'll even see the grease in the muffin tin spaces when you take out the baked cups.
If, by chance, you do have leftover pastry cups, cover them with plastic wrap or place them in a container and store them in the refrigerator for up to 3 days.
It's best to reheat them in an oven-safe dish in a 350°F (177°C) preheated oven for about 10 minutes before serving. This way they will be more crispy because they do get a little soggy after some time.
No. It's not. But, highly recommended! A drizzle of pure honey over the pastry cups adds more sweetness to the cups and completes the dessert. As an option, you can replace honey with maple syrup or agave syrup.
Serving suggestions
Serve the pastry cups warm or at room temperature. I love them for dessert with a cappuccino or a cup of coffee. Like these Pillsbury™ Air Fryer Pizza Rolls and the Breakfast Popovers, the pastry cups are also great as a mid-day snack.
Try these other apple recipes
If you tried this Honey-Glazed Apple and Blueberry Pastry Cups recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Honey-Glazed Apple and Blueberry Pastry Cups
Equipment
- Pizza Cutter Wheel optional
- Silicone brush or a pastry brush
Ingredients
For the puff pastry:
- 1 sheet Puff Pastry thawed according to package instructions
- 1 egg
- 2 tablespoons honey
For the filling:
- 1 cup cream cheese softened, I like using the Philadelphia whipped cream cheese (it's easier to mix)
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 apple peeled, cored and diced. I used Golden Deliscious.
- 1 cup blueberries rinsed
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the puff pastry sheet on a large cutting board. You can sprinkle a handful of flour over the cutting board so the puff pastry doesn't stick. Cut it into 12 equal squares. Place each square into the muffin tin pressing gently so that the pastry forms a cup shape.1 sheet Puff Pastry
- In a mixing bowl, mix the softened cream cheese, 1 tablespoon of honey, vanilla extract, brown sugar, and ground cinnamon until smooth. Gently stir in the diced apple and blueberries.1 cup cream cheese, 1 tablespoon honey, 1 teaspoon pure vanilla extract, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, 1 apple, 1 cup blueberries
- Place a spoonful of the cream cheese mixture into each puff pastry square. Beat the egg in a small bowl and, using a silicone or pastry brush, brush the edges of the puff pastry with the egg wash.1 egg
- Place the muffin tin on the lower rack of your preheated oven and bake for 15-18 minutes, or until the pastry is golden brown and puffed up. Brush the edges with the remaining honey and drizzle some honey over the fruit filling.2 tablespoons honey
Notes
- Make sure to thaw the puff pastry in the refrigerator for a few hours or overnight. This prevents it from becoming soft and sticky, making it easier to work with.
- Be careful not to overfill the pastry cups with cream cheese and fruit.
- To ensure the bottoms of the pastry cups cook through and become crispy, it's best to place the muffin tin on the lower rack of your oven.
- Keep a close eye on the pastry cups as they bake; they can go from perfectly golden to overly brown quickly. Start checking them a few minutes before the recommended baking time.
- After drizzling with the honey glaze, allow the pastry cups to cool in the muffin tin for a few minutes before removing them to help them set and to make them easier to handle.
- Warm the honey in the microwave before drizzling if it is not liquid enough.
- Cover any leftovers with plastic wrap and store in the refrigerator for up to 3 days. It's best to warm up the cups in the oven for about 10 minutes at 350 degrees Fahrenheit. They become more crispy!
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