These Easy Berry and Cream Cheese Pastries take buttery puff pastry, top it with a rich cream cheese filling and juicy fresh blueberries or raspberries (and chocolate, if you want!). They take about 15 minutes of active time to make and you can make the components ahead of time, making them perfect for breakfast, brunch or dessert!
So I’ve confessed to you before how much I love love LOVE rich food. I’m such a sucker for a lovely pastry and a cup of good, hot coffee. Since I live in a rural area, lovely pastries aren’t very easy to come by (although recently a baker started at a local coffee shop, so yay!!!).
However, once I discovered puff pastry a few years ago I quickly realized how easy and quick it is to make pastries myself. No they’re not professional or particularly authentic (sorry baker friends!) but they’re cheap to make and such a treat! If I’m out somewhere I’ll still splurge on something professionally made, but at home, for brunch or dessert, I LOVE frozen puff pastry. If you haven’t tried it, you have to. It’s amazing.
I try to buy frozen puff pastry when it goes on sale and stash it in my freezer for when I need it. This recipe only uses one sheet (there are two per box) and makes nine cute little pastries. I also used a block of cream cheese and, as I described in my Stock Your Fridge post, I try to stock up when it goes on extreme sale (say $1.50 around here). The best before date is usually months away and I stockpile it in my fridge 🙂 Other than that this recipe just uses a few pantry staples and some in season berries (which you could easily switch up for something more seasonal at different times of year).
Also awesome: These probably take about 15 minutes of active time to make. That’s a win in my book!
Don’t forget to check out the step-by-step photo instructions below the recipe!
Easy Berry and Cream Cheese Pastries – Step-by-Step Instructions
Easy Berry and Cream Cheese Pastries -Ingredients
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and unroll one roll of puff pastry onto it. Try to smooth it out. Sometimes one of the edges is kinked up. No biggie.
Use a sharp knife to cut it into 9 squares (or whatever number you want) and then score a border on each square (don’t cut all the way through). Bake in preheated oven for about 15 minutes – until pastry is light golden brown.
While the pastry is baking, use a hand mixer (or a whisk, if you’re feeling energetic) to cream an 8oz package of softened cream cheese. Add 6 tablespoons of icing sugar and 1 teaspoon of vanilla.
Mix until it’s nice and creamy.
Your squares should be puffy. Let them cool on a wire rack. Use a teaspoon to press down the centre section (inside the border you made with the knife). Once they are completely cool divide the cream cheese mixture between them and top with berries or your choice. Also, as I was making these I thought “chocolate?!?!?!” so just microwaved a few tablespoons of dark chocolate chips with a bit of cream and spread it on the cream cheese under the berries. SO GOOD.
Do you love puff pastry too? Let me know in the comment section how you use it! 🙂