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.
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Recipe
Berries and Cream Puff Pastries with Cream Cheese Drizzle
Ingredients
- 1 package puff pastry sheets
- 1 egg
- 8 oz 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:
- 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 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.
- 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, about 10-15 minutes.
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
- 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
Larissa says
Made these for Easter brunch and turned out amazing! They were an absolute hit and were so easy to make!
Kelly says
So happy you liked them, Larissa! Thanks so much!
Barb says
Can these be frozen and then reheated?
Kelly says
Hi, Barb. I haven't tried freezing them, but I'm thinking it should work ok.
Alyssa says
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!
Kelly says
So happy you liked them, Alyssa! It's great to hear your feedback on using frozen berries. Thanks so much!
Hannah Johnson says
I don't have whipping cream for the frosting, but I have everything else. What could I use for a substitute?
Kelly says
A little milk should do just fine!
Alisa says
Can these be put together and baked the next day?
Kelly says
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!
Stephanie says
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!
Kelly says
Hi Stephanie, The cream cheese will hold just fine until Sunday. Happy Mother's Day!
Nora Ruel says
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.
Kelly says
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!
Nora Ruel says
that makes perfect sense! thank you -
Kelly says
Sure thing! Thanks so much for stopping by, Nora!
Rubie says
How many does one package make?
Kelly says
Hi Rubie, Two pastry sheets, each one making 4 squares, would give a total of 8 pastries.
Katie says
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!
Kelly says
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!
Nora Ruel says
So, just to be clear, the egg wash goes on the border only? Or the center square. I am still not clear!!
Kelly says
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.
Lisa says
Does the oven remain at 425 for baking? How long do they bake?
Kelly says
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.
Lisa says
Great - thank you!!
Kelly says
Thanks so much, Lisa!
Lyuda says
My husband and I baked them in the Earth Oven and they turned out delicious.
Thank you !!
Kelly says
So happy to hear you liked them!
Anya_Lefferts says
I'm looking for a recipe that uses frozen berries. Anyone tried that with this recipe?
Kelly says
Hi Anya! Frozen berries should work just fine. They may leak a little more liquid during baking. I wouldn't thaw them first.
A_Boleyn says
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. 🙂
Kelly says
Thanks A_Boleyn! Making a clean cut on the sides helps with the puff. 🙂
Suzy Burger says
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.
Kelly says
I've never had any last that long! I have had to serve them several hours after making them and they were delicious.
Melanie says
They save pretty well! I think my last ones I made lasted about a week. Just reheat! 🙂
Cookie Monster says
Wow, this is awesome
Kelly says
Thanks, Cookie Monster!
Melissa Griffiths says
These.look.amazing!! So fancy but so easy! Yum!
Kelly says
Thanks, Melissa!