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This easy-to-make puff pastry treat brings together a smooth, tangy cream cheese mix with vibrant seasonal fruits for a fancy-looking snack that seems bakery-bought. I've whipped up these fruit and cheese pastries countless times when I need a quick sweet that always wows my company.
I first threw these together during a last-minute brunch when I needed something impressive without spending forever in the kitchen. My pals couldn't believe I hadn't bought them from a fancy shop.
Ingredients
- Softened cream cheese: gives you the creamiest filling possible
- Sugar: brings just the right amount of sweetness that won't overpower your fruit
- Fresh lemon juice and zest: add a zingy kick that cuts through the rich puff pastry
- Real vanilla extract: rounds out the cream cheese mixture with cozy flavor notes
- Frozen puff pastry sheets: let anybody make these treats at home easily
- Fresh fruit you prefer: makes it adaptable throughout the year
- Large egg: helps create that beautiful golden crust
- Sanding sugar: adds a crunchy finish and makes them look store-bought
How To Make Them
- Get Everything Hot and Ready:
- Heat your oven to 400°F and put parchment on two baking sheets so nothing sticks and cleanup's a breeze. The hot temp is key for getting those pastry layers to puff up right.
- Whip Up Your Filling:
- Mix cream cheese, sugar, lemon bits, and vanilla until it's super smooth. Don't rush this part since any bumps will show up later. You want it easy to spread but not too runny.
- Cut Out Your Dough:
- Lay thawed pastry on a lightly floured counter and roll it a bit to smooth out wrinkles. Cut four circles from each sheet using a 4-inch round cutter or glass. Push down firmly and twist slightly for clean edges.
- Set Up Your Circles:
- Place your dough rounds on the parchment with room between them. Make a shallow cut about a quarter inch from the edge all around. Poke the middle area lots with a fork so it stays flat while the edges rise.
- Load Up The Goodies:
- Drop a big spoonful of cream cheese mix in the middle of each circle, staying inside your cut lines. Arrange fruit on top in a pretty pattern. Don't add too much or they'll get soggy.
- Brush and Bake:
- Paint the edges with beaten egg for shine, then sprinkle with sugar if you want. Stick them in the oven for about 15-18 minutes until the edges puff up and turn golden brown.
- Let Them Rest:
- Keep the pastries on the baking sheets for 5 minutes after they come out, then move to a rack. You can eat them warm or cooled down completely.
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I'm crazy about using a mix of berries on these during the hot months. When they bake, the berries kind of pop and make these little pockets of jam-like goodness that goes so well with the cream cheese. My kid now asks for these instead of cake on her birthday morning.
Seasonal Variations
In spring, try pairing strawberries with rhubarb for that perfect sweet-sour combo. Just chop the rhubarb into tiny pieces and mix with a bit of sugar first so it's not too tart.
Summer versions really pop with mixes of blueberries, raspberries, peaches or plums. These juicy fruits melt down slightly while baking, making the tastiest natural sauce.
For fall, go with thin apple or pear slices sprinkled with cinnamon for a warm, cozy snack. A handful of chopped nuts on top adds a nice crunch too.
Winter pastries work great with citrus pieces or cooked fruits. Blood oranges look amazing against the white cream cheese background.
Make Ahead Options
You can mix up the cream cheese filling two days early and keep it covered in the fridge. Just let it warm up a bit so it spreads easily when you're ready to make the pastries.
You can also put together the whole pastries and freeze them uncooked for up to a month. Freeze them on a tray first, then pack in containers once solid. When baking frozen ones, add about 3-5 extra minutes to the cooking time.
Once baked, these treats don't keep their texture very long, but you can perk them up in a 300°F oven for 5 minutes if you made them earlier in the day.
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Frequently Asked Questions
- → Can these pastries be made in advance?
You can prep the cheese filling and puff pastry ahead of time! Keep the cream cheese mix chilled, and let it warm up a bit before shaping and filling. Baking, though, is best done fresh, but leftovers can stay in an airtight container for up to two days.
- → What fruits are best for these?
Most fruits will shine here! Go for berries like raspberries or strawberries, stone fruits like peaches or cherries, or even crisp apples and pears. Avoid ones that are overly juicy to keep the pastry firm.
- → Is frozen fruit okay to use?
Fresh fruit is ideal, but frozen works too if needed. Make sure to defrost and drain off any extra liquid to avoid making the pastry soggy in the middle.
- → What’s a good replacement for sanding sugar?
Granulated sugar will do, though it doesn’t sparkle quite the same. Turbinado or raw sugar offer extra crunch and a rustic look. It’s fine to skip it entirely if you’d like.
- → When are the pastries fully cooked?
Look for golden edges and puffiness throughout. The middle should be set but may feel soft to the touch. If they seem to brown too fast, loosely cover with foil and bake until puffed through.
- → Can I skip using a stand mixer?
Totally! A hand mixer or even a good old wooden spoon will work fine if you’ve softened the cream cheese. Just mix until smooth and creamy without any lumps!