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Blueberry Lemon Puff Pastry Blossoms

These sweet, delicate blueberry puff pastry blossoms have a hint of lemon for a fruity and fresh citrus zing. The light whipped filling on a flaky puff pastry blossom makes these little treats perfect party desserts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 blossoms
Author: The Kitchen Prep


  • Mini muffin tin
  • Flower shaped cookie cutter
  • Piping bag with tip


  • 1 box store bought frozen puff pastry thawed
  • ½ cup frozen or fresh blueberries* plus extra for garnish
  • 1 tablespoon sugar
  • 3 tablespoons water
  • 1 teaspoon fresh lemon zest plus extra for garnish
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ cup heavy whipping cream


  • Prepare puff pastry blossom shells: Preheat the oven to 400 degrees. Remove the thawed puff pastry from the package and place onto a lightly floured surface. Dust a little more flour on top to make it easy to cut. Using a cookie cutter, punch out as many flowers as you can and press them into the wells of a mini muffin tin, lightly flattening the "petals". Use a fork to poke the bottom of the puff pastry; this will help keep them from puffing up all the way. Bake for about 10-12 minutes or until golden and crisp. Remove from oven and let cool completely.
  • Make filling: In a small saucepan, combine the blueberries, sugar and water. Bring to a boil over medium-high heat and allow to bubble for about 3-5 minutes until the blueberries begin to pop and the mixture begins to thicken.
  • Using a potato masher or a fork, smash the blueberries to help release their juice. Cook for another minute, then remove from heat. {If you prefer your cream filling not to have any skins or pieces, then you can strain this mixture into a small bowl with a fine mesh strainer and use without the pulp. I gave mine a few pulses in the food processor to smooth it a bit, but used all of it. Either way works but straining will result in a smoother filling.}
  • Stir lemon zest and vanilla extract into the blueberry mixture.
  • In a medium bowl, whip cream to stiff peaks, then gently fold in the blueberry mixture until it is fully incorporated and there are no more streaks.
  • Scoop the mixture into a piping bag {fitted with your desired tip} or a zip top bag with the tip snipped from one corner, and pipe into each of the puff pastry blossom shells.
  • If desired, top each blossom with a blueberry and a bit of lemon zest. Refrigerate until you're ready to serve.


Shortcut: If you don't have blueberries on hand or you're short on time or patience, you can simply use store bought blueberry preserves in place of the blueberry mixture. You may not need the sugar since preserves are typically sweet, but you can still mix in the vanilla and lemon zest for flavor.