As you bite into these crispy puff pastries, you encounter a melting cream cheese filling in the midst of hundreds of layers of airy dough. These take only a few minutes to assemble and are in the oven.
You can certainly use all kinds of fillings: fruit, Nutella, a combination of cream cheese and fruit, etc. This is my favorite. So simple, so quick and absolutely mouth-watering. Another variation that I use quite often is half cream cheese and half strawberry or raspberry jam.
Yields: 12 pastries
Ingredients:
1 (8 oz.) package cream cheese, softened to room temperature
1/4 cup sugar, plus more for sprinkling on top of the pastries
1 egg yolk
2 tsp vanilla
2 sheets of prepared puff pastry dough
1 egg, for egg wash, plus 1 Tablespoon of water
Preheat oven to 375 degrees.
Prepare the filling. Cream the cream cheese, egg yolk, sugar and vanilla until smooth in consistency, using a standing mixed with a paddle attachment or a hand mixer.
Cut each sheet of dough into 6 (3 inch x 4 inch) pieces.
Whisk the whole egg and 1 Tablespoon of water and brush the edges of the dough with the egg wash. Place 1 Tablespoon of filling in the middle of each pastry. I used a 1 1/2 teaspoon measuring spoon.
Fold the dough over the filling and pinch the edges with your fingers. Use a fork and press down all around the edges to crimp shut, creating a rectangular shape. With a sharp knife, make some slashes across the top of the pastries.
This will give the steam a way to escape and prevent the pastries from bursting and opening up.
Brush them with the egg wash and sprinkle with some sugar. I have an extra salt shaker that I have just for sugar sprinkling purposes.
Arrange the pastries on a parchment - lined, rimmed baking sheet.
Bake for 20-25 minutes, until golden brown.
- 1 (8 oz.) package cream cheese, softened to room temperature
- ¼ cup sugar, plus more for sprinkling on top of the pastries
- 1 egg yolk
- 2 tsp vanilla
- 2 sheets of prepared puff pastry dough
- 1 egg, for egg wash, plus 1 Tablespoon of water
- Preheat oven to 375 degrees.
- Cream the cream cheese, egg yolk, sugar and vanilla until smooth in consistency.
- Cut each sheet of dough into 6 (3 inch x 4 inch) pieces.
- Whisk the whole egg and 1 Tablespoon of water and brush the edges of the dough with the egg wash.
- Place 1 Tablespoon of filling in the middle of each pastry.
- Fold the dough over the filling and pinch the edges with your fingers.
- Use a fork and press down all around the edges to crimp shut, creating a rectangular shape.
- With a sharp knife, make some slashes across the top of the pastries.
- Brush them with the egg wash and sprinkle with some sugar.
- Arrange the pastries on a parchment – lined, rimmed baking sheet.
- Bake for 20-25 minutes, until golden brown.
mmm. I love puff pastry, I make so many different things with it but never tried anything like that
Thanks Olga
Wow, with cream cheese inside; sounds heavenly! I make something similar but the cheese mix is not fully covered. Thank you for sharing! I enjoy seeing your new posts and am looking forward to trying some new recipes!
Have you ever tried making turnovers with apples?
Yes, we make these with apples quite often:) I cook the apples with some sugar and lemon juice in a skillet first, otherwise, the apples will seep out a lot of juice.
Thanks Olga!
I was wondering where I can buy puf pastry..i can only find phyllo dough and pastry sheets?
It is usually sold in the freezer section next to the frozen fruit, frozen pie dough, etc. Hope that helps:)
How do you make the apple ones?
Chop the apples into small pieces, melt butter in a skillet, add the apples. Add some sugar, vanilla and a little bit of lemon juice. Cook until the apples are tender. Use the cooked apples as a filling.
Hi Olga! Just wanted to say… These are delicious! I have made them several times in the past month… husband and kids love them! They go really fast in my house!!!!
I always make half with just the cream filling, and half with jam mixed in. DELICIOUS!
Thank you!!!!! =)
Hi Alla!
I like to make one with cream cheese and jam; I think it’s so yummy that way.