Description
These Strawberry Cream Cheese Breakfast Pastries are flaky, buttery, and filled with a sweet cream cheese layer and juicy strawberry topping. Perfect for a quick breakfast or an elegant brunch treat, they’re easy to make with store-bought puff pastry!
Ingredients
Units
Scale
- 1 sheet (about 250g) puff pastry, thawed
- 4 oz (115g) cream cheese, softened
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup (120g) strawberry jam or preserves
- 1/2 cup (75g) fresh strawberries, diced
- 1 egg, beaten (for egg wash)
- 1 tbsp powdered sugar (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Pastry Base:
- Roll out the puff pastry on a lightly floured surface. Cut it into 6 equal rectangles or squares.
- Using a knife, lightly score a smaller rectangle about ½ inch inside the edges of each piece, creating a border (don’t cut all the way through). Place the pieces on the prepared baking sheet.
- Make the Cream Cheese Filling:
- In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Assemble the Pastries:
- Spread about 1 tablespoon of the cream cheese mixture inside the scored border of each pastry.
- Add a teaspoon of strawberry jam on top of the cream cheese, spreading it lightly.
- Sprinkle the diced strawberries over the jam layer.
- Brush with Egg Wash:
- Brush the edges of the puff pastry with the beaten egg to help them turn golden during baking.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the puff pastry is golden brown and puffed up.
- Cool and Serve:
- Allow the pastries to cool for 5 minutes. Dust with powdered sugar before serving.
Notes
- For a twist, substitute the strawberries with other fruits like blueberries, raspberries, or peaches.
- If you don’t have fresh fruit, you can use only jam for the filling.
- Store leftover pastries in an airtight container for up to 2 days. Reheat in the oven for a few minutes to regain crispiness.