Fruit Cream Cheese Breakfast Pastries Recipe 455 Food

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

FRUIT & CREAM CHEESE BREAKFAST PASTRIES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they're golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely. Kelly's Note: Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

STRAWBERRY CREAM CHEESE BREAKFAST PASTRIES

Steps:

• Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees.
• While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps.
• Transfer to refrigerator until ready to use (so it's not runny, you can flash chill in freezer if you prepared this near the end of the pastry thawing).
• Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible so you can get as many as you can out of the sheet).
• Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart.
• Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough.
• Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge.
• Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture.
• Bake in preheated oven 14 - 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.

CREAM CHEESE PASTRY

Steps:

• In a large bowl cream together cream cheese and butter.
• slowly sift in flour and salt.
• Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
• Roll out on a floured board and use as you will.

FRUIT AND CREAM CHEESE BREAKFAST PASTRY

Steps:

• Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
• Reserve 1/2 a can for lattice (the topping).
• Mix cream cheese, sugar, and vanilla until smooth.
• Spread cream cheese mixture over the crescent dough.
• Next spread, on top of the cheese, the pie filling.
• Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
• Melt butter and brush over the lattice dough and edges of the pastry.
• Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
• Let stand for 5 minutes and slice.
• I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
• Great with Coffee or a large glass of Milk!
• Enjoy!