Description
Delightful cream cheese puff pastry squares featuring a buttery, flaky crust filled with a smooth and sweet cream cheese mixture, topped with fresh berries or jam, finished with a sweet glaze or coarse sugar for added texture and sweetness. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Puff Pastry
- 2 sheets puff pastry (store-bought, or homemade)
Cream Cheese Filling
- 8 oz. cream cheese, softened (226 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg yolk
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
- Berries, jam, or any fruits for topping
Egg Wash and Topping
- 1 egg (for egg wash)
- 1/4 cup coarse sugar
Glaze
- 1/2 cup powdered sugar (62.5 grams)
- 1 tbsp milk
Instructions
- Thaw Puff Pastry: Allow the puff pastry sheets to thaw at room temperature for 30 minutes to 1 hour until they can be easily unfolded, or microwave wrapped in paper towels for 15 seconds on each side.
- Preheat Oven: Heat the oven to 375ºF (190ºC) to prepare for baking the pastries.
- Make Cream Cheese Filling: Beat the softened cream cheese and granulated sugar together on medium speed with a mixer for 2 minutes until smooth. Add the egg yolk, lemon juice, and vanilla extract, and beat again until well combined.
- Prepare Pastry Rectangles: Unfold each puff pastry sheet and cut each into 6 equal rectangles. Place them on a baking sheet lined with parchment paper or a silicone baking mat.
- Score Pastry Centers: Using a sharp knife or pastry cutter, gently score a smaller rectangle in the center of each pastry piece without cutting all the way through to create a border that helps the pastry puff evenly.
- Fill Pastries: Pipe or spoon about two tablespoons of the cream cheese filling into the center of each pastry rectangle. Top with fresh berries, a teaspoon of jam, or leave the filling plain, according to preference.
- Apply Egg Wash and Sugar: Whisk the whole egg to form an egg wash and brush it around the edges of each pastry piece. Sprinkle coarse sugar over the egg-washed edges for crunch and sweetness.
- Bake Pastries: Bake the pastries in the preheated oven for 15 to 20 minutes until they puff up and turn a deep golden brown. Baking at 375ºF ensures the center cooks thoroughly without burning the crust.
- Cool Pastries: Remove the baked pastries from the oven and let them cool for 10 to 15 minutes.
- Prepare Glaze: Whisk powdered sugar and milk together until the glaze is thick but still pourable. Adjust consistency by adding more sugar or milk as needed. Keep the glaze covered to prevent crust formation.
- Drizzle Glaze: Using a spoon, drizzle the glaze over the cooled pastries by moving the spoon side to side to create a decorative effect. Alternatively, you can sprinkle powdered sugar on top instead of glazing.
- Storage and Reheating: Store any leftover pastries in the refrigerator for up to 2 days. To reheat, warm them in a toaster oven for a few minutes or in a 350ºF oven for 5 to 10 minutes until heated through.
Notes
- Do not underbake the pastries as the cream cheese center can remain raw; baking at 375ºF for 15-20 minutes is ideal.
- Use fresh fruit or jam topping for variety and added flavor.
- Glaze consistency is important: too runny will drip too fast, too thick won't drizzle well.
- Cover the glaze to prevent it from drying out and forming a crust before use.
- For easier puff pastry thawing, microwave briefly but avoid overheating to prevent melting.
- Reheat pastries gently to maintain flakiness and avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American