This simple Honey-Glazed Apple and Blueberry Pastry Cups recipe is amazing! Loaded with blueberries and apples and a touch of cinnamon. All in a fluffy cream cheese filling,
1sheet Puff Pastrythawed according to package instructions
1egg
1tablespoonwater
For the filling:
8ounces225 gm cream cheese, softened
1large egg
1/4cupbrown sugar
1teaspoonground cinnamon
1teaspoonpure vanilla extract
1cupdiced Golden Delicious applespeeled
1cupblueberries
12raspberriesto place on top of each cup
For the glaze:
3tablespoonshoney
Instructions
Preheat the oven to 400°F.
Prepare the filling: In a large mixing bowl combine 8 ounces of softened cream cheese, 1 large egg, 1/4 cup of brown sugar,1 teaspoon of ground cinnamon, 1 teaspoon pure vanilla extract. Stir well with a fork, or beat on medium speed to combine. Gently stir in the blueberries and diced apples. Set aside.
Prepare the egg wash: in a small mixing bowl beat together one egg and 1 tablespoon of room temperature water. Set aside.
Unfold the puff pastry and cut each sheet into 12 equal squares (a pizza cutter is great for this). Place one square inside each muffin tin (of a 12-whole tray) and gently press in the dough.
Fill in each cup with 1 heaping tablespoon of the filling. Distribute any leftover filling, if there is room in the cups. Top each cup with one raspberry and brush the rims of the pastry cups with the egg wash.
Bake in the oven for 15 - 20 minutes, or until the cups are golden brown on the sides. Let the cups cool at room temperature for at least 10 minutes and drizzle each cup with the honey.
Notes
- There is no need to grease the muffin tins before placing the dough in the tin cups.- The cups are best served warm, or at room temperature.- 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!