Easy Cream cheese puff pastry
Light, flaky, and filled with rich, creamy goodness, this cream cheese puff pastry is an easy yet elegant treat. Perfect for breakfast, dessert, or a snack, this recipe is simple to make and endlessly customizable with sweet or savory fillings.
Ingredients
- 1 sheet puff pastry store-bought or homemade
- 4 oz cream cheese softened
- 2 tbsp sugar or honey for natural sweetness [For sweet versions]
- ½ tsp vanilla extract [For sweet versions]
- 1 egg for egg wash
- 1 tbsp milk or water for egg wash
- Optional: Fruit preserves cinnamon, herbs, or savory fillings
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix softened cream cheese, sugar (for sweet pastries), and vanilla extract until smooth.
- Roll out the puff pastry on a lightly floured surface and cut it into squares or desired shapes.
- Fill the pastries: Add a spoonful of the cream cheese mixture to the center of each piece. If using additional fillings, layer them on top.
- Seal and shape: Fold the pastry over the filling for turnovers or leave open for Danish-style pastries. Press edges with a fork if sealing.
- Apply the egg wash: Lightly brush the pastry with an egg wash for a golden finish.
- Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
- Cool slightly before serving and enjoy warm or at room temperature!
Notes
- For a savory version, skip the sugar and vanilla and mix in garlic, chives, or shredded cheese.
- Avoid overfilling to prevent leaks while baking.
- If using fruit preserves, drain excess liquid to prevent sogginess.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.