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    Home » Recipes » Dessert

    Berry and Cream Cheese Puff Pastries (Step by Step Photos)

    July 3, 2017 by Kelly 39 Comments

    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! this recipe!

    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!

    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!

    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!

    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.

    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!

    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.

    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!

    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!

    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.

    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 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.

    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!

    Bake until golden and the edges are starting to brown.

    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!

    Drizzle with glaze and sprinkle with confectioner's sugar.

    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!

    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! 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!

    Print
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    Berries and Cream Puff Pastries with Cream Cheese Drizzle


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    Ingredients

    Scale
    • 1 package puff pastry sheets
    • 1 egg
    • 8oz cream cheese
    • ⅓ cup sugar
    • 1 teaspoon vanilla
    • mixed berries for topping
    • confectioner's sugar for dusting
    • whipping cream for thinning glaze

    Instructions

    For the filling:

    1. Mix the cream cheese, sugar, and vanilla in a bowl by hand or in a stand mixer. Keep cold until ready to use.
    2. Reserve a few spoons of mixture for glaze.

    For the pastry shells:

    1. Let the puff pastry sheets thaw on the counter for about 40 minutes but do not let get warm.
    2. Preheat oven to 425 degrees F for 15 to 20 minutes before baking.
    3. While still cool, roll the sheets into an 8-10 inch square. Cut each square into 4 smaller 4-5 inch squares.
    4. Following the photos above, fold the squares in half, then cut a little less than ½ inch (1cm) from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.
    5. 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.
    6. 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.
    7. Pipe or spoon the filling into the center of the pastry. Top with berries.
    8. Bake in preheated oven until puffy and golden brown.

    Prepare Glaze:

    1. Mix reserved cream cheese filling with a small amount of whipping cream so that it becomes the consistency of a glaze.
    2. Let cool a few minutes then drizzle with glaze and sprinkle with confectioner's sugar.

    Notes

    Makes 8

    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

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    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!
    « Classic New York Cheesecake
    Cheese Sambousek »

    Reader Interactions

    Comments

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    1. Melissa Griffiths

      July 03, 2017 at 7:31 pm

      These.look.amazing!! So fancy but so easy! Yum!

      Reply
      • Kelly

        July 05, 2017 at 3:12 am

        Thanks, Melissa!

        Reply
    2. Cookie Monster

      July 04, 2017 at 1:22 pm

      Wow, this is awesome

      Reply
      • Kelly

        July 05, 2017 at 3:11 am

        Thanks, Cookie Monster!

        Reply
    3. Suzy Burger

      November 02, 2017 at 9:33 pm

      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.

      Reply
      • Kelly

        November 03, 2017 at 12:45 pm

        I've never had any last that long! I have had to serve them several hours after making them and they were delicious.

        Reply
      • Melanie

        December 04, 2017 at 12:47 pm

        They save pretty well! I think my last ones I made lasted about a week. Just reheat! 🙂

        Reply
    4. A_Boleyn

      February 22, 2018 at 8:15 am

      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. 🙂

      Reply
      • Kelly

        February 23, 2018 at 5:01 am

        Thanks A_Boleyn! Making a clean cut on the sides helps with the puff. 🙂

        Reply
    5. Anya_Lefferts

      April 11, 2018 at 7:17 pm

      I'm looking for a recipe that uses frozen berries. Anyone tried that with this recipe?

      Reply
      • Kelly

        April 13, 2018 at 12:47 am

        Hi Anya! Frozen berries should work just fine. They may leak a little more liquid during baking. I wouldn't thaw them first.

        Reply
    6. Lyuda

      May 16, 2018 at 11:09 pm

      My husband and I baked them in the Earth Oven and they turned out delicious.
      Thank you !!

      Reply
      • Kelly

        May 18, 2018 at 2:41 pm

        So happy to hear you liked them!

        Reply
    7. Lisa

      August 04, 2019 at 10:53 am

      Does the oven remain at 425 for baking? How long do they bake?

      Reply
      • Kelly

        August 05, 2019 at 2:30 am

        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.

        Reply
        • Lisa

          August 05, 2019 at 11:29 am

          Great - thank you!!

          Reply
          • Kelly

            August 12, 2019 at 10:01 am

            Thanks so much, Lisa!

            Reply
    8. Katie

      August 19, 2019 at 9:27 pm

      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!

      Reply
      • Kelly

        August 20, 2019 at 7:50 am

        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!

        Reply
        • Nora Ruel

          November 24, 2019 at 10:42 am

          So, just to be clear, the egg wash goes on the border only? Or the center square. I am still not clear!!

          Reply
          • Kelly

            November 25, 2019 at 1:12 am

            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.

            Reply
    9. Nora Ruel

      November 24, 2019 at 10:46 am

      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.

      Reply
      • Kelly

        November 25, 2019 at 1:09 am

        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!

        Reply
        • Nora Ruel

          November 25, 2019 at 12:44 pm

          that makes perfect sense! thank you -

          Reply
          • Kelly

            November 25, 2019 at 10:50 pm

            Sure thing! Thanks so much for stopping by, Nora!

            Reply
            • Rubie

              May 04, 2020 at 2:30 pm

              How many does one package make?

            • Kelly

              May 08, 2020 at 2:23 pm

              Hi Rubie, Two pastry sheets, each one making 4 squares, would give a total of 8 pastries.

    10. Stephanie

      May 08, 2020 at 11:46 am

      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!

      Reply
      • Kelly

        May 08, 2020 at 2:16 pm

        Hi Stephanie, The cream cheese will hold just fine until Sunday. Happy Mother's Day!

        Reply
    11. Alisa

      June 07, 2020 at 7:11 pm

      Can these be put together and baked the next day?

      Reply
      • Kelly

        June 10, 2020 at 8:42 pm

        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!

        Reply
    12. Hannah Johnson

      August 23, 2020 at 11:23 pm

      I don't have whipping cream for the frosting, but I have everything else. What could I use for a substitute?

      Reply
      • Kelly

        August 24, 2020 at 3:45 pm

        A little milk should do just fine!

        Reply
    13. Alyssa

      March 01, 2021 at 3:05 pm

      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!

      Reply
      • Kelly

        March 03, 2021 at 11:03 am

        So happy you liked them, Alyssa! It's great to hear your feedback on using frozen berries. Thanks so much!

        Reply
    14. Barb

      May 31, 2021 at 1:09 pm

      Can these be frozen and then reheated?

      Reply
      • Kelly

        May 31, 2021 at 4:40 pm

        Hi, Barb. I haven't tried freezing them, but I'm thinking it should work ok.

        Reply
    15. Larissa

      April 08, 2023 at 2:37 pm

      Made these for Easter brunch and turned out amazing! They were an absolute hit and were so easy to make!

      Reply
      • Kelly

        April 24, 2023 at 5:27 am

        So happy you liked them, Larissa! Thanks so much!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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