I'd love to call these my winning pastries, but I cannot.
Not for failure on baking results, just on the failure that I made them for my son's flag football Super Bowl tailgate... and they lost.
The pastries were excellent in all honesty. Came together rather quickly and plated up really pretty amidst the bagels, doughnuts and breakfast sliders our team table had displayed.
The original recipe I doubled so you can easily cut this down for a smaller offering. I also would go heavier on the fruit next time. I didn't want berries bursting and the pastry bottom getting soggy and such, but none of that occurred. I think more berries would have been both nicer looking and more flavorful. I love, love, loved the lemony cream cheese mixture and definitely swiped some extra spoonfuls after the fact. :)
Also I'm definitely trying this recipe soon with peaches and nectarines come that season and in the fall, apples and pears are on my agenda with this recipe.
I hope you get to make these, I think those around you will love them and devour.
I know my cohort did, even in their losing despair.
Fruit & Cream Cheese Breakfast Pastries
Adapted from: Just a Taste
Servings: 16 pastries
12 oz cream cheese, room temp
4 TBS sugar, plus extra for edges
4 tsp lemon juice
2 tsp lemon zest
2 tsp vanilla extract
2, 17.3oz each, packages frozen puff pastry, thawed (all together 4 sheets)
2-3 C fresh fruit- I used blueberries and raspberries
1 egg, beaten
Preheat oven to 400 F. Line 4 baking sheets with parchment paper or spray with nonstick spray.
In a large bowl, beat the cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until creamy.
Unfold the pastry sheets onto a lightly floured surface. Use a 4 inch round cookie cutter to cut out 4 circles from each sheet. Ball up extra pastry and refrigerate for future use.
Transfer the rounds onto the baking sheets making sure they are spaced about 1-2 inches apart.
Score a circular border 1/4 inch from the edges using a fork and then prick the centers of each round.
Spread a heaping TBS of the cream cheese mixture inside the border then top generously with fruit.
In a small bowl, whisk the egg and lightly brush the pastry edges with egg wash. Sprinkle generously with sugar.
Bake for about 18-22 minutes or until golden and puffed.
Remove from oven and let cool on baking sheet for a few minutes before placing on cooling rack to completely cool.
Enjoy! (If making ahead of time, cover and place in sealed container once cooled and remove about an hour ahead of serving)