Honey-Glazed Apple and Blueberry Pastry Cups

5 from 3 votes

Honey-Glazed Apple and Blueberry Pastry Cups

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.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cups

Calories: 220kcal

Author: Irina

Equipment

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

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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!

Nutrition