Blueberry-Peach Pastry Hearts

Summer fruits in cute puff pastry cut-outs.

• Ready In: 42 mins
• Yields: 20 pastries

Ingredients

• 1 (17 1/3ounce) package frozen puff pastry, thawed for 30 minutes (2 sheets)
• 1⁄3 cup  peach preserves
• 1  teaspoon  finely shredded lemon zest
• 1  cup  finely chopped  fresh peach (or thawed frozen peaches)
• 1  cup fresh blueberries
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup  packed brown sugar
• 1  teaspoon vanilla extract
• 2  tablespoons powdered sugar

Directions

1. Preheat oven to 375°; line baking sheet with parchment paper.
2. Unfold puff pastry sheets onto a lightly floured surface.
3. Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).
4. Place pastry hearts on prepared baking sheets.
5. Bake 10-12 minutes or until puffed and golden; cool on a wire rack.
6. In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.
7. In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.
8. In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.
9. Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.
10. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.
11. Top each with a spoonful of fruit mixture and a pastry top.
12. Serve immediately or cover and chill for up to 4 hours.
13. Just before serving, lightly sprinkle with powdered sugar.