Fruit and Cream Cheese Pastries

This simple puff pastry dessert combines creamy, tangy cream cheese filling with fresh seasonal fruit for an elegant treat that looks like it came from a fancy bakery. I've been making these fruit and cream cheese pastries for years as a quick dessert that never fails to impress guests.

I first created these when hosting an impromptu brunch and needed something special without spending hours in the kitchen. My friends were convinced I had picked them up from a professional bakery.

Ingredients

• Room temperature cream cheese: creates the smoothest base for the filling
• Sugar: adds just enough sweetness without overpowering the fruit
• Fresh lemon juice and zest: provide brightness that balances the rich pastry
• Pure vanilla extract: enhances the cream cheese filling with warm flavor
• Frozen puff pastry sheets: make this recipe accessible for any home baker
• Fresh fruit of your choice: allows for seasonal adaptation
• Large egg: for that golden brown pastry shine
• Sanding sugar: gives a professional bakery look and delightful crunch

Step-by-Step Instructions

Prepare the Oven and Pans:

Preheat your oven to 400°F then line two baking sheets with parchment paper to prevent sticking and make cleanup easier. This high temperature is crucial for properly puffing the pastry layers.

Make the Cream Cheese Filling:

Beat the cream cheese with sugar, lemon juice, zest, and vanilla until completely smooth and fluffy. Take your time here as any lumps will show in the final pastry. The mixture should be spreadable but not runny.

Prepare the Pastry Circles:

Unfold thawed puff pastry sheets onto a lightly floured surface and roll gently to remove any creases. Cut four circles from each sheet using a 4 inch cookie cutter or drinking glass. Press firmly and twist slightly for clean edges.

Assemble the Pastries:

Arrange pastry circles on prepared baking sheets leaving space between each. Score a border about a quarter inch from the edge by gently cutting partway through the dough. Prick the centers thoroughly with a fork to prevent the middle from puffing too much.

Add Filling and Fruit:

Spread a generous tablespoon of cream cheese mixture inside the border of each pastry circle keeping the edges clean. Arrange your chosen fruit decoratively on top of the cream cheese. Avoid overfilling as this can make the pastries soggy.

Finish and Bake:

Brush the exposed pastry edges with egg wash for a golden shine then sprinkle with sanding sugar if desired. Bake until deeply golden and puffed around the edges which takes about 15 to 18 minutes depending on your oven.

Cool Before Serving:

Allow pastries to cool on the baking sheets for 5 minutes to set the filling then transfer to a cooling rack. These can be enjoyed warm or at room temperature.

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I particularly love using mixed berries on these pastries during summer. The way the berries slightly burst during baking creates natural pockets of jammy goodness that complement the cream cheese perfectly. My daughter now requests these for her birthday breakfast instead of cake.

Seasonal Variations

Spring calls for strawberries and rhubarb combinations that bring the perfect balance of sweet and tart. Simply dice rhubarb small and toss with a bit of sugar before adding to prevent excessive tartness.

Summer pastries shine with combinations of blueberries, raspberries, peaches or plums. The juicy fruits create natural sauces as they bake making these especially delicious.

Fall versions using thinly sliced apples or pears tossed with cinnamon create a warm comforting treat. Consider adding a sprinkle of chopped nuts for texture.

Winter adaptations work beautifully with citrus segments or poached fruits. Blood oranges make an especially dramatic presentation against the white cream cheese background.

Make Ahead Options

The cream cheese filling can be prepared up to 2 days ahead and stored covered in the refrigerator. Let it come to room temperature for easy spreading before assembling pastries.

Assembled unbaked pastries can be frozen for up to 1 month. Freeze them flat on a baking sheet until solid then transfer to airtight containers. Bake directly from frozen adding 3 to 5 minutes to the baking time.

Baked pastries don't store well long term as the pastry loses its crisp texture but can be refreshed in a 300°F oven for 5 minutes if made earlier the same day.

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Recipe FAQs

→ Can I make these pastries ahead of time?

Yes, you can prepare the cream cheese filling and cut the pastry rounds a day ahead. Store the filling in the refrigerator and bring to room temperature before assembling. The assembled pastries are best baked fresh, but you can store baked pastries for 1-2 days in an airtight container.

→ What fruits work best for these pastries?

Almost any fresh fruit works wonderfully! Berries like strawberries, blueberries, and raspberries are excellent choices. Stone fruits like peaches, plums, and cherries work well when in season. Apples and pears are great for fall versions. Choose fruits that aren't overly juicy to prevent soggy pastries.

→ Can I use frozen fruit instead of fresh?

While fresh fruit is recommended for optimal texture and appearance, you can use frozen fruit in a pinch. Make sure to thaw completely and drain excess liquid before placing on the pastries to prevent soggy centers.

→ What can I substitute for sanding sugar?

Regular granulated sugar works as a substitute for sanding sugar, though it won't provide quite the same sparkle. Turbinado or raw sugar are excellent alternatives that provide both crunch and visual appeal. You can also omit the sugar topping entirely if preferred.

→ How do I know when the pastries are done baking?

The pastries should be visibly puffed and golden brown around the edges. The centers should be set but may still have some give. If the pastries are browning too quickly but don't seem done, cover loosely with foil and continue baking until puffed throughout.

→ Can I make these pastries without a stand mixer?

Absolutely! You can use a hand mixer or even mix the cream cheese filling by hand with a wooden spoon if the cream cheese is properly softened. Just ensure all ingredients are thoroughly combined into a smooth, creamy mixture.