Description
Flaky puff pastry squares filled with sweet vanilla cream cheese and topped with fresh raspberries, blackberries, and blueberries for a bakery-style breakfast treat.
Ingredients
Units
Scale
- 2 sheets puff pastry, thawed but cold
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Roll out the puff pastry sheets slightly and cut each sheet into 4 equal squares.
- Place pastry squares on the prepared baking sheet.
- Spoon about 2 tablespoons of the cream cheese mixture into the center of each square, leaving a border around the edges.
- Top each pastry with a mixture of fresh raspberries, blackberries, and blueberries.
- Lightly beat the egg and brush the exposed pastry edges.
- Bake for 15 to 18 minutes until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool for 5 to 10 minutes before serving.
Notes
- Keep the puff pastry cold before baking for best rise.
- Do not overfill the center to prevent soggy pastry.
- Rotate the baking sheet halfway through baking for even browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 14g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg