September Recipes

Berries and Cream Pockets

Berries and Cream Pockets
Hands On:
20 minutes
Total Time:
65 minutes


  • ¼ cup water
  • 1 tbsp Hy-Vee corn starch
  • ¼ cup 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
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Preheat oven to 375°. 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.
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 ½-inch of edges. Top each with 1 tablespoon jam mixture.
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.
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.

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