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
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.