Cream Cheese Breakfast Pastries

Cream Cheese Breakfast Pastries are a delightful, bakery-style treat that’s surprisingly easy to make at home. Made with flaky puff pastry and a luscious cream cheese filling, these pastries are perfect for breakfast, brunch, or an afternoon pick-me-up. Customize them with fruit, jam, or a dusting of powdered sugar for an elegant and satisfying start to your day.

Why You’ll Love This Recipe

These pastries look impressive but come together in no time thanks to store-bought puff pastry. The creamy, lightly sweetened filling pairs beautifully with the buttery layers of pastry. They’re endlessly versatile—top them with your favorite fruits or spreads, or enjoy them plain. Great for both everyday mornings and special occasions, they’ll make you feel like you picked them up from a local café.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets, thawed
• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• Egg (for egg wash)
• Optional: fruit preserves, fresh fruit, or lemon zest for topping
• Optional: powdered sugar for dusting

directions

this recipe

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
3. Roll out the puff pastry and cut into squares or rectangles.
4. Score a smaller square inside each pastry, being careful not to cut all the way through.
5. Spoon a tablespoon of the cream cheese mixture into the center of each pastry.
6. If desired, add fruit or jam on top of the cream cheese filling.
7. Brush the pastry edges with beaten egg for a golden finish.
8. Bake for 15–18 minutes, or until puffed and golden.
9. Let cool slightly, then dust with powdered sugar if using.

Servings and timing

This recipe makes about 8 pastries.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Variations

• Fruit toppings: Add sliced strawberries, blueberries, or peaches before baking.
• Jam-filled: Swirl raspberry or apricot preserves into the cream cheese layer.
• Lemon zest: Add lemon zest to the filling for a tangy flavor.
• Glaze it: Drizzle a simple icing made from powdered sugar and milk over cooled pastries.
• Savory twist: Omit sugar and use chives or herbs for a savory cream cheese option.

storage/reheating

Store leftover pastries in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a 350°F (175°C) oven for about 5–7 minutes until warm and crisp. Avoid microwaving as it may make the pastry soggy.

FAQs

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese gives the best texture and flavor.

Do I have to thaw the puff pastry first?

Yes, puff pastry must be thawed before you can roll and shape it properly.

Can I make these ahead of time?

You can prep them and refrigerate (unbaked) for a few hours. Bake fresh for best results.

Can I freeze them?

Yes, freeze after baking and cool completely. Reheat in the oven for a fresh taste.

What fruits work best?

Berries, peaches, and sliced apples all hold up well during baking.

Can I make these sweet enough without powdered sugar?

Yes, the filling is lightly sweetened already, but powdered sugar is a nice finishing touch.

Can I make them in different shapes?

Absolutely—try rounds, hearts, or braid the dough for a fancier look.

How do I keep the filling from running out?

Score a smaller square in the center to contain the filling, and don’t overfill.

Can I use a flavored cream cheese?

Yes, just adjust the added sugar and flavorings as needed.

Are these good for brunch buffets?

Perfectly! They hold up well and look beautiful on a breakfast spread.

Conclusion

Cream Cheese Breakfast Pastries are an easy way to bring a touch of elegance to your morning routine. With their golden, flaky crust and rich, creamy filling, they’re sure to become a favorite for both casual breakfasts and special gatherings. Simple to customize and quick to prepare, these pastries offer bakery-quality results right from your own oven.

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