The best cream cheese pastry combines a silky, rich filling with fragrant, sweet summer fruit on a shatteringly crisp, buttery shell. Surprisingly simple to assemble, these pastries bake quickly and make a showstopping brunch or dessert. When fresh fruit is out of season, substitute jam, pie filling, or a chocolate spread like Nutella for a delicious alternative.
Cream Cheese Pastry
These pastries are endlessly customizable. Top them with fresh blueberries, raspberries, blackberries, strawberries, or thinly sliced stone fruit. You can also use jams or preserves when seasonal fruit isn’t available. Small berries require no prep—just place them whole on the cream cheese filling—while strawberries should be hulled and sliced.
When using ripe summer fruit, a light scattering of fresh thyme leaves adds an herbaceous note that complements the sweetness. Use thyme sparingly so it enhances the flavor without overpowering it.
For stone fruit like peaches or nectarines, leave the skin on if you prefer. Halve the fruit, remove the pit, and slice thinly. Overlap the slices on the pastry for a pretty, layered look.
Cream Cheese Puff Pastry
These are easier than they look. A basic method is to score a smaller rectangle inside each sheet of puff pastry, then dock the inner rectangle with a fork so steam can escape. Docking ensures a crisp, flaky center that contrasts with the tender cream cheese and fruit.
If you want a more decorative shape, cut the dough into squares and fold to create twisted ends. Fold each square corner-to-corner to form a triangle, then make small slits starting about a half inch from the top corner on both sides. Open the square, brush egg wash inside, fold the outer corners in to meet the inner corner, and press gently. The result is a charming, rustic pastry with visual interest.
Don’t worry about perfect symmetry—slightly imperfect pastries have a homemade, rustic appeal that looks and tastes wonderful.
Peach Puff Pastry
Two favorite versions are blueberry and peach. With ripe peaches in season, these pastries capture a perfect balance of sweet fruit and tangy cream cheese. If fresh peaches aren’t available, use peach pie filling or peach jam—dollop about a tablespoon on top of the cream cheese before baking.
Puff Pastry Danish
These pastries also work well with Nutella or other spreads. Spoon your chosen sweet accent onto the cream cheese, swirl gently with a toothpick or skewer, then bake as directed for a gooey, indulgent variant.
If you have extra puff pastry, consider using it for other breakfast favorites like hot pockets filled with scrambled eggs, cheese, and cooked breakfast sausage, or try a make-ahead breakfast casserole for busy mornings. Pair these pastries with warm drinks such as chai latte or mulled apple cider for a cozy brunch.
Cream Cheese Puff Pastry
Rebecca Lindamood
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract or vanilla bean paste
- fresh berries or stone fruit If using stone fruit, remove the pit and slice thinly; peeling is optional.
- 1 large egg
- 1/4 cup turbinado (raw) sugar
- 1/2 cup confectioner’s sugar
- 1 tablespoon heavy cream or milk
- fresh thyme leaves optional, for garnish
Instructions
- Thaw the puff pastry according to package instructions.
- Preheat the oven to 375°F (190°C). Line two half-sheet pans with parchment paper.
- Beat the cream cheese with the granulated sugar until light and fluffy. Mix in the egg yolk, lemon juice, and vanilla until smooth. Transfer the filling to a piping bag or a resealable plastic bag and snip off a corner for easy filling, or spoon it on.
- Unfold each sheet of puff pastry and cut into six rectangles. Arrange the rectangles on the prepared pans, leaving room for expansion. Score a smaller rectangle inside each piece of dough, leaving a 1/2-inch rim; do not cut through. Dock the center with a fork to allow steam to escape.
- Pipe or spoon about 2 tablespoons of cream cheese filling into the scored center and spread gently to the edges of the inner rectangle. Arrange berries or sliced stone fruit over the filling.
- Whisk the whole egg with 1 teaspoon of water and brush the outer rim of each pastry, avoiding the scored center. Sprinkle the rims with turbinado sugar for a crunchy finish.
- Bake for about 20 minutes, until the pastry is puffed and deeply golden. Remove from the oven and let rest for 5 minutes.
- Whisk confectioner’s sugar with the heavy cream or milk to make a drizzleable glaze. Drizzle over warm pastries. Garnish lightly with fresh thyme leaves if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 5–10 minutes to refresh the pastry.
Nutrition
Carbohydrates: 16 g
Protein: 2 g
Fat: 8 g
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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