So light and airy, these Berry and Cream Cheese Puff Pastries have buttery, flaky layers with a rich, vanilla-scented cream cheese filling, topped with juicy berries and a drizzle of cream cheese glaze.
There are so many different textures going on in these pastries: buttery, flaky layers that are so light and airy with crispy, crunchy edges. Tart, juicy berries nestled in a rich, creamy, sweet filling. Each bite is delightful!
The cream cheese filling is rich, creamy, and delicious. Keep it cold until ready to fill the puff pastries so it holds its shape instead of oozing all over.
When cutting and shaping the pastry, cut cleanly and don’t handle the edges too much. A sharp, clean cut helps the pastry to rise.
Brush the top border with egg wash, being careful not to get any on the cut sides. Pipe or spoon filling into the center and top with berries.
The secret to puff pastry success: letting the oven preheat to 425 degrees for 15-20 minutes before baking. The intense heat causes the pastry to puff up.
Bake until golden and the edges are starting to brown.
Drizzle with glaze and sprinkle with confectioner’s sugar.
Berries and Cream Puff Pastries with Cream Cheese Drizzle
Ingredients
- 1 package puff pastry sheets
- 1 egg
- 8oz cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- mixed berries for topping
- confectioner’s sugar for dusting
- whipping cream for thinning glaze
Instructions
For the filling:
- Mix the cream cheese, sugar, and vanilla in a bowl by hand or in a stand mixer. Keep cold until ready to use.
- Reserve a few spoons of mixture for glaze.
For the pastry shells:
- Let the puff pastry sheets thaw on the counter for about 40 minutes but do not let get warm.
- Preheat oven to 425 degrees F for 15 to 20 minutes before baking.
- While still cool, roll the sheets into an 8-10 inch square. Cut each square into 4 smaller 4-5 inch squares.
- Following the photos above, fold the squares in half, then cut a little less than 1/2 inch (1cm) from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.
- Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.
- Brush only the tops with an egg wash, 1 egg mixed with 1 teaspoon water, being careful not to get any on the cut sides.
- Pipe or spoon the filling into the center of the pastry. Top with berries.
- Bake in preheated oven until puffy and golden brown.
Prepare Glaze:
- Mix reserved cream cheese filling with a small amount of whipping cream so that it becomes the consistency of a glaze.
- Let cool a few minutes then drizzle with glaze and sprinkle with confectioner’s sugar.
Notes
Tips for success:
Allow the oven to preheat 15-20 minutes before baking so that the puff pastry rises properly.
Don’t get egg wash on cut sides of pastry
These.look.amazing!! So fancy but so easy! Yum!
Thanks, Melissa!
Wow, this is awesome
Thanks, Cookie Monster!
I have leftover puff pastry so I was thinking of making these tonight for breakfast tomorrow. I don’t know how well they’ll save, though.
I’ve never had any last that long! I have had to serve them several hours after making them and they were delicious.
They save pretty well! I think my last ones I made lasted about a week. Just reheat! 🙂
Gorgeous pastries. I recently made my first puff pastry from scratch and was pleasantly surprised at how easy the ‘rough puff’ pastry recipe was to put together and handle. I didn’t have high expectations so my bakes were simple but now I think I’m ready for something a bit more challenging like these little beauties. You got amazing puff on those sides. 🙂
Thanks A_Boleyn! Making a clean cut on the sides helps with the puff. 🙂
I’m looking for a recipe that uses frozen berries. Anyone tried that with this recipe?
Hi Anya! Frozen berries should work just fine. They may leak a little more liquid during baking. I wouldn’t thaw them first.
My husband and I baked them in the Earth Oven and they turned out delicious.
Thank you !!
So happy to hear you liked them!
Does the oven remain at 425 for baking? How long do they bake?
Hi Lisa. Yes the oven stays at 425 F during the entire baking time. I didn’t list a specific time for baking because the visible signs on the pastry determines when it is done. The pastry should be puffed and a golden brown color as shown in the pictures. Temperature varies from one oven to another and this effects the cooking time. As a rough guide, I would say about 15-20 minutes.
Great – thank you!!
Thanks so much, Lisa!
Looks amazing! I’m going to make these for a Murder Mystery Brunch. Could you please explain though in a different way what you mean by where to put the egg wash and where to avoid, and why? I’ve never been cautious about putting egg wash on a certain part of a puff pastry and am curious why the reason behind it. I want to be clear on that and don’t quite understand your meaning. Thanks!
Hi Katie! The egg wash should only be on the top or horizontal surfaces of the pastry. That would be the part that looks like a picture frame. It is the part that is not covered by the cream cheese and berries.
The reason that you want to avoid getting the egg wash on the cut sides is because that is where the rising will take place. That’s where it puffs up. If those edges aren’t cut cleanly, are handled too much, or have egg wash on them, it may prevent them from rising to their fullest.
If you look at the finished pastry from the side, where you see it is puffed up with so many layers, that is the part you don’t want to get the egg wash on.
Thanks so much for your question and for stopping by. Hope you enjoy them!
So, just to be clear, the egg wash goes on the border only? Or the center square. I am still not clear!!
Hi Nora,
The egg wash goes on the border only. There’s no need to put any in the center square because that will be covered with cream cheese.
Hi Kelly,
I guess I don’t understand what you mean by “cut sides”. Would I put the egg wash on the outside border, and avoid the twisted corners? That would be my best guess based on your explanation. Please clarify… thank you! I can’t wait to make these.
Hi Nora,
The cut sides would be anywhere the knife has cut and is a few millimeters in height.
The egg wash would also go on the twisted corners. If you look straight down on the pastry, everything you see there would get the egg wash. If you look at the pastry from the side at eye level, all those 3-4 millimeter tall edges, the ones that the knife cut and the ones that will puff up in the oven, don’t get egg wash. So you would want to be careful when putting the egg wash on the top, that you don’t have too much that it drips down the sides.
The idea is that those sides that have to puff up will puff higher if their edges not stuck together with the egg wash that can act like a glue.
Hope this helps!
that makes perfect sense! thank you –
Sure thing! Thanks so much for stopping by, Nora!
How many does one package make?
Hi Rubie, Two pastry sheets, each one making 4 squares, would give a total of 8 pastries.
I’m looking to make a few today and then make more on Sunday for mother’s day. Can I make the cream cheese, use it for 4 today and hold it in the fridge until Sunday? Or should I make a new batch of cream cheese filling for Sunday?
thanks!
Hi Stephanie, The cream cheese will hold just fine until Sunday. Happy Mother’s Day!
Can these be put together and baked the next day?
Hi Alisa,
I haven’t tried making them in advance. The thing that I would be concerned about is if the sides would rise nicely if being baked after sitting in the fridge for a day. Do let me know how it turns out for you if you try it!
I don’t have whipping cream for the frosting, but I have everything else. What could I use for a substitute?
A little milk should do just fine!
These turned out fantastic! They’re incredibly delicious and easy to make. I used frozen berries (did not thaw first) and then added some fresh blueberries after they came out of the oven. Thanks for the recipe!
So happy you liked them, Alyssa! It’s great to hear your feedback on using frozen berries. Thanks so much!