1. Preheat the Oven

Preheat your oven to 425°F (218°C). If you’re using frozen puff pastry, follow the packaging instructions to thaw it. It should be cold but manageable. Use a rolling pin to gently flatten the sheets to make them more pliable. If you’re using refrigerated puff pastry, skip this step.

2. Prepare the Puff Pastry

Depending on the size of your puff pastry sheets, cut each sheet into four equal squares so you have eight squares in total. Each square should be about 5 inches on each side. You can cut smaller squares, but keep in mind that this may affect the baking time and the final result.

Brush each square with the egg wash, and then take one corner and fold it into a triangle. Press the edges together firmly to prevent the pastry from opening during baking. Brush the tops of the croissants with more egg wash and, if desired, sprinkle with coarse sugar for added sweetness and texture.

3. Bake the Croissants

Place the prepared puff pastry squares on a baking sheet lined with parchment paper. Bake for 22-25 minutes or until they turn a deep golden brown. Keep an eye on them around the 22-minute mark, as the baking time can vary depending on whether you’re using frozen or refrigerated puff pastry. Frozen puff pastry tends to require a few extra minutes, so adjust accordingly.

Once baked, remove the croissants from the oven and allow them to cool completely. It’s important not to cut them just yet—let them rest and set aside.

4. Prepare the Berry Jam

While the croissants are baking, you can make the homemade berry jam. In a medium saucepan, combine the frozen blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally. Allow the mixture to simmer for 15-20 minutes until the fruit dissolves and the juices have thickened. Be sure to stir frequently and watch carefully to prevent burning. Once the jam is thickened, set it aside to cool. If you’re using fresh fruit, cook the jam for an additional 5 minutes to allow it to reduce properly.

5. Make the Cream Filling

To make the luscious cream filling, begin by adding the cold heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Use a hand mixer to beat the mixture until stiff peaks form.

In a separate large mixing bowl, beat the cream cheese and sour cream with the hand mixer for 1-2 minutes until fluffy and well combined. Gently fold in the whipped cream in three batches, ensuring everything is evenly combined. Taste the filling and adjust the sweetness by adding more powdered sugar if needed.

6. Assemble the Croissants

Once the croissants have cooled, use a sharp knife to cut each one in half, but don’t slice all the way through. Gently open each croissant and spread a generous amount of the homemade berry jam on both sides. Then, fill with the luscious cream filling—don’t be shy, as the filling is the best part of this dessert! The recipe is designed to make extra cream filling, so go ahead and load it up.

Once filled, close the croissants and dust the tops with powdered sugar for a beautiful finishing touch.