Description
Flaky puff pastry filled with tangy cream cheese and fresh strawberries. Ready in 35 minutes, these elegant pastries make any breakfast feel special. These pastries pair buttery puff pastry with a sweet cream cheese filling and fresh strawberries. The result is bakery-quality pastries that look impressive but require minimal effort.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ⅕ cup fresh strawberries, hulled and diced small
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Beat cream cheese, sugar, and vanilla in a medium bowl until smooth and fluffy, about 2 minutes. Set aside.
- Unfold thawed puff pastry on a lightly floured surface and roll gently to smooth creases. Cut into 8 equal rectangles, each about 3 by 4 inches.
- Place rectangles on prepared baking sheet, spacing them 2 inches apart. Use a paring knife to score a border ¼ inch from the edge on each rectangle, cutting only halfway through the dough.
- Spoon 1 tablespoon of cream cheese filling onto the center of each rectangle and spread gently within the scored border.
- Divide diced strawberries evenly among the pastries, arranging them over the cream cheese layer.
- Whisk egg and water together in a small bowl. Brush the egg wash over the borders of each pastry.
- Bake for 16 to 18 minutes until the pastry edges puff and turn deep golden brown. The centers should be set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack or serving warm.
Notes
- These pastries are best enjoyed the day they are made.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat briefly in a 350°F oven to crisp the pastry.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American