Cream Cheese Puff Pastry
This absolutely heavenly cream cheese pastry is made of silky, rich filling topped with fragrant, sweet summer fruits on a shatteringly crisp buttery shell.
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract or vanilla bean paste
- fresh berries or stone fruit If using stone fruit, you can peel them or leave the peel on as desired, but you'll need to remove the pit and thinly slice the fruit.
- 1 large egg
- 1/4 cup turbinado sugar
- 1/2 cup confectioner's sugar
- 1 tablespoon heavy cream
- fresh thyme leaves optional but tasty
Instructions
- Thaw the puff pastry according to package instructions.
- Preheat the oven to 375ºF. Line 2 half sheet pans with parchment and set aside.
- Beat the cream cheese with the granulated sugar until light and fluffy. Beat in the egg yolk, lemon juice, and vanilla extract or vanilla paste until well combined. The easiest method is to transfer to a piping bag or gallon zipper top bag then snip the corner off of the piping bag or zipper top bag. Otherwise, you'll need to spoon and spread the filling, which is fine, just a little more time consuming.
- Unfold the puff pastry and cut each sheet into 6 rectangles. Arrange the rectangles on the prepared sheet pan, leaving ample room around each rectangle to allow it to expand as it bakes. Use a sharp knife to score a rectangle inside each dough rectangle, leaving a 1/2-inch rim. Take care not to cut all the way through the dough, just score it.
- Pipe or spoon about 2 tablespoons of the cream cheese filling inside the scored rectangle. If you've spooned it, gently spread it to the edges of the inside rectangle. Arrange the berries or thinly sliced stone fruit over the cream cheese filling.
- Whisk together the whole egg with a teaspoon of water. Brush over the rim around the side -but not the edges- of the pastry, and sprinkle with the raw sugar.
- Bake for 20 minutes, or until the pastry is puffed, set, and deeply golden brown. Let the pastries rest on the pan for 5 minutes while you whisk together the confectioner's sugar and the milk. Drizzle over the finished pastries.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers at 350ºF for 5 to 10 minutes.
- If you want a pop of colour and a beautiful accent to your seasonal fruit, sprinkle lightly with fresh thyme leaves.
Nutrition
Calories: 141kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 50mgSodium: 66mgPotassium: 45mgFiber: 0.3gSugar: 15gVitamin A: 320IUVitamin C: 1mgCalcium: 25mgIron: 0.2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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