Pretty fruit and cream cheese breakfast pastries — puff pastry folded into little frames, filled with sweet vanilla cream cheese and fresh berries, baked golden.
- 1 1/4 oz Cream Cheese
- 1 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- Flour
- 2 Puff Pastry
- Strawberries
- Raspberries
- Blackberries
Tags:
Breakfast Summer
Preparation
- Preheat the oven to 400°F (200°C) and line two cookie sheets with parchment. In a bowl, mix the cream cheese, sugar and vanilla until fully combined.
- Lightly flour the surface and roll out the puff pastry to flatten, then cut each sheet into 9 equal squares. On the top right and bottom left of each square, cut an L shape about ½ inch from the edge — each L should run the full length and width but the two shouldn't meet at the ends, leaving a picture-frame shape with two corners intact.
- Fold the upper right corner down towards the inner bottom corner to make a diamond shape.
- Place 1 to 2 teaspoons of the cream cheese filling in the middle, then top with berries.
- Repeat with the remaining squares and place on the lined baking sheets.
- Bake for 15–20 minutes, until golden brown and puffed.
