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Cream Cheese Puff Pastry with Berries and Glaze Recipe

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4.3 from 14 reviews

Delightful cream cheese puff pastry squares topped with fresh berries or jam, baked to golden perfection and finished with a sweet glaze or powdered sugar. This easy-to-make dessert features flaky layers of puff pastry filled with a smooth and tangy cream cheese mixture, making it a perfect treat for breakfast, brunch, or dessert.

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 & Garnish

  • 1 egg (for egg wash)
  • 1/4 cup coarse sugar (for sprinkling)

Glaze

  • 1/2 cup powdered sugar (62.5 grams)
  • 1 tbsp milk

Instructions

  1. Thaw Puff Pastry: Allow the puff pastry sheets to thaw at room temperature for 30 minutes to 1 hour until soft enough to unfold easily, or microwave each sheet wrapped in paper towels for 15 seconds on each side.
  2. Preheat Oven: Set your oven to 375ºF (190ºC) to make sure it's ready for baking.
  3. Prepare Cream Cheese Filling: In a large bowl, beat the softened cream cheese with granulated sugar on medium speed for 2 minutes using a mixer or stand mixer with paddle attachment.
  4. Add Flavorings: Mix in the egg yolk, lemon juice, and vanilla extract until the filling is smooth and well combined.
  5. Cut Puff Pastry: Unfold each thawed puff pastry sheet and cut each sheet into 6 equal rectangles (12 pieces total).
  6. Score Pastry: Place rectangles on a parchment-lined baking sheet and score a smaller rectangle in the center of each piece without cutting all the way through to create a border.
  7. Add Filling and Toppings: Spoon or pipe 2 tablespoons of cream cheese filling into the center of each rectangle and top with berries, a teaspoon of jam, or leave plain if preferred.
  8. Apply Egg Wash and Sugar: Whisk the egg to make an egg wash, then brush it around the edges of the pastry squares and sprinkle coarse sugar on top to add a crunchy sweetness.
  9. Bake: Bake the pastries in the preheated oven for 15 to 20 minutes until puffed and deep golden brown. Avoid higher temperatures and shorter times to ensure the center cooks fully.
  10. Cool Pastries: Let the pastries cool on the baking sheet for 10 to 15 minutes to set.
  11. Make the Glaze: Whisk together powdered sugar and milk until a thick but pourable consistency is achieved, adding more powdered sugar or milk as needed to adjust thickness.
  12. Glaze or Dust: Drizzle the glaze over the cooled pastries with a spoon in a zigzag motion, or alternatively, sprinkle with powdered sugar before serving.
  13. Storage and Reheating: Store leftovers in the refrigerator for up to 2 days. Reheat gently in a toaster oven or in the oven at 350ºF for 5 to 10 minutes to warm through without sogginess.

Notes

  • Ensure the puff pastry is soft enough to unfold easily to prevent cracking during shaping.
  • Scoring the pastry without cutting through creates a raised border for the filling to puff up nicely.
  • Baking at 375ºF ensures even cooking so the pastry centers don’t remain raw.
  • The glaze should be used immediately or covered to avoid crusting.
  • Leftover pastries are best eaten warm after reheating to restore flakiness.

Find it online: https://cozyplatter.com/cream-cheese-puff-pastry-with-berries-and-glaze-recipe/