Cream Cheese Puff Pastry

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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
Course Dessert
Servings 12


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


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.


  • 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.



  • 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.


  • 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.

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