Fruit and Cream Cheese Pastries (Print Version)
# Ingredients:
→ Pastries and Filling
01 -
6 ounces cream cheese, at room temperature
02 -
2 tablespoons sugar
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2 teaspoons lemon juice
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
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1 1/2 cups fresh fruit
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1 large egg
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Sanding sugar (optional)
# Instructions:
01 -
Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest, and vanilla extract until creamy.
03 -
Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
04 -
Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges, then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry, then top the cream cheese with fruit.
05 -
In a small bowl, whisk together the egg with 1 tablespoon of water. Brush the edges of the pastries with the egg wash, then sprinkle them with sanding sugar (optional).
06 -
Bake the pastries for 15 to 18 minutes or until they are golden and puffed.
07 -
Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.
# Notes:
01 -
Any type of fruit can be used for these pastries. Choose your preferred flavors or seasonal fruits such as strawberries, raspberries, peaches, plums, apples, or pears.