Cream Cheese Puff Pastry

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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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