Oh my word!
I made these pastries for the first time yesterday and I am absolutely in LOVE with them! I really would like to make more, but I am the only one eating them, so I will hold off until we have guests.
They are a tart and fruity flavored treat that is light and won’t leave you regretting your decision to indulge in one (or two). You could eat them for breakfast or as a dessert. They are flexible like that. It really doesn’t matter to me because I will eat them any time of the day.
I found the recipe on Pinterest and it linked to the one here, which is the one I used to make these. I will share the recipe here, but you should visit Just a Taste to see her beautiful photos and peruse for more wonderful recipes.
This amount comes out to cost around $1 per pastry, so it is really a great price for these beautiful and delectable pastries. The cream cheese mixture reminds me slightly of key lime pie, so if you like that, then you are sure to enjoy these!
- 1 17.3 oz package of frozen puff pastry (thawed)
- 6 oz cream cheese (room temp)
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1.5 cups fruit mixed or preference
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 1 large egg
- sanding sugar (optional)
Preheat oven to 400 degrees and line baking sheet with parchment paper.
Mix together cream cheese, lemon juice, lemon zest, vanilla extract and sugar, preferably using a paddle on a standing mixer, but I used a wooden spoon by hand and it turned out fine. Do this until it's creamy.
Layout the pastry puffs on a lightly floured surface and gently roll them with a pin to close the seams. Use a 4 inch cookie cutter or glass to cut 4 circles out of each pastry, totaling 8.
Lay the pastry puffs on the lined baking sheet, spacing them roughly 1-2 inches apart. Lightly score a bored 1/4 of an inch inside each circle then poke the center with a fork.
Spread a dollop of the cream cheese mixture inside the border. Top with a few pieces of fruit.
Make an egg wash with your egg and 1 tsp of water mixed together. Spread a generous amount around the edge of each pastry then dust with the sanding sugar.
Bake for 15-18 minutes until golden then allow to cool for approximately 5 minutes. Enjoy immediately!