Cream Cheese Puff Pastry
Servings 12
Ingredients
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.