This Cream Cheese Puff Pastry is a breeze to make and tastes amazing! You can use any fruits, berries, jam, or just the cream cheese filling. This recipe is incredibly versatile. I made several variations with strawberries, blueberries, blackberries, raspberries, jam, and some with just plain cream cheese filling.
Unlike a traditional cream cheese danish, this recipe uses puff pastry instead of yeast-leavened dough, giving it a different texture.
Tips for Making Cream Cheese Puff Pastry
- Avoid Overfilling: Don’t put too much filling in the pastries or it will leak out during baking.
- Score the Dough Properly: Cut just enough to create a border, so the sides can rise without cutting all the way through.
- Baking Temperature: Bake at 375°F in a preheated oven to ensure proper rising.
- Serving: These pastries are best served fresh but can be stored in the fridge for a day.
- Reheating: Reheat in a toaster oven or a 350°F oven for 5-10 minutes before serving.
- Freezing: You can assemble and freeze the pastries, baking them straight from the freezer. Don’t brush with egg wash until you’re ready to bake.
Cream Cheese Puff Pastry
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Total Time: 51 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
For the Puff Pastry:
- 2 sheets puff pastry
For the Cream Cheese Filling:
- 8 oz. cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla extract
For Assembling:
- Berries (jam, or any fruits)
For the Egg Wash:
- 1 egg
- 1/4 cup coarse sugar
For Serving:
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
Preparing the Puff Pastry:
- Thaw Puff Pastry: Let the puff pastry sheets sit at room temperature for 30 minutes to 1 hour until softened. Alternatively, wrap each sheet in paper towels and microwave for 15 seconds on each side until easily unfolded.
- Preheat Oven: Set to 375°F.
Making the Cream Cheese Filling:
- Beat Ingredients: In a large bowl, beat cream cheese and sugar with a mixer on medium speed for 2 minutes.
- Add Yolk and Flavorings: Add the egg yolk, lemon juice, and vanilla extract. Beat until well combined.
Assembling the Pastries:
- Cut Pastry: Unfold each puff pastry sheet and cut each into 6 rectangles.
- Prepare Baking Sheet: Place the rectangles on a baking sheet lined with parchment paper or a silicone mat.
- Score Pastry: Score a smaller rectangle in the center of each piece without cutting all the way through.
- Add Filling: Spoon a couple of tablespoons of the cream cheese filling into the center of each pastry.
- Top: Add berries, a teaspoon of jam, or leave just the cream cheese filling.
Preparing the Egg Wash:
- Whisk Egg: Whisk the egg to create the egg wash.
- Brush and Sugar: Brush the edges of each pastry with the egg wash and sprinkle with coarse sugar.
Baking the Pastries:
- Bake: Place in the preheated oven and bake for 15-20 minutes until the pastry is puffed and golden brown.
- Cool: Allow the pastries to cool for about 10-15 minutes.
Making the Glaze:
- Mix Glaze: Combine powdered sugar and milk until the glaze is thick but runny. Adjust consistency by adding more powdered sugar if too runny or more milk if too thick.
Serving:
- Drizzle Glaze: Drizzle the glaze over the pastries using a spoon. Alternatively, sprinkle powdered sugar on top.
- Enjoy: Serve immediately or store in the fridge.
Notes
Storage
- Refrigerate: Keep in the fridge for up to 2 days. Reheat in a toaster oven or a 350°F oven for 5-10 minutes until warm.
- Freeze: Wrap tightly with plastic wrap and place in an airtight container for up to 1-2 months. Bake directly from the freezer without applying egg wash until ready to bake.
Notes
- Lemon Juice: Don’t skip it; it enhances the tanginess and creaminess of the filling.
- Lemon Zest: Add 1-2 tablespoons of lemon zest if you want a more pronounced lemon flavor.
- Berries: Use small berries or chop larger ones for even distribution.
- Make Ahead: Assemble and freeze pastries to bake later. Apply egg wash just before baking.
