These Creamy Berry-Stuffed Pastries are flaky, buttery, and filled with a smooth cream cheese and sweet berry filling. They are easy to make and perfect for breakfast, brunch, afternoon tea, or a simple dessert.
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mixed berries, chopped
- 1 tablespoon berry jam
- 1 egg, beaten
- 1 tablespoon milk
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the chopped berries and berry jam into the cream cheese mixture.
- Roll out the puff pastry on a lightly floured surface. Cut it into 6 equal squares.
- Place about 1 tablespoon of the creamy berry filling in the center of each pastry square. Do not overfill.
- Fold each pastry over the filling to create a triangle or rectangle. Press the edges firmly with a fork to seal.
- Place the pastries on the prepared baking sheet, leaving space between each one.
- Whisk the beaten egg with 1 tablespoon of milk. Brush the tops of the pastries lightly with the egg wash.
- Bake for 18–22 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let them cool for about 10 minutes.
- Dust with powdered sugar and serve warm or at room temperature.
Questions & Answers
Q: Can I use frozen berries?
A: Yes, but thaw and drain them well before adding them to the filling.
Q: Can I use different berries?
A: Yes. Strawberries, blueberries, raspberries, and blackberries all work well.
Q: Can I use crescent dough instead of puff pastry?
A: Yes, but the texture will be softer and less flaky.