Warm, flaky jam & cream cheese pastries are a great way to start the weekend!
Biting into a warm, flaky, buttery pastry on a Saturday morning is a very nice way to start the weekend, don’t you think? Pre-made puff pastry offers up a world of breakfast possibilities – it’s pretty darn good all on it’s own, but tucking a little something special inside it makes it extra special. In this case we’re talking about jam and cream cheese pastries, but there are a lot of other options – think Nutella or chocolate ganache or pastry cream or whatever sounds good to you. The possibilities are endless.
A couple things to keep in mind: It might be tempting, but don’t overfill the pastries. The filling will leak out, most likely burn, and make your pastries not so pretty. Also, work quickly so the dough stays cool. If the dough starts to get warm and sticky put it in the fridge for a few minutes to firm it up again. Having everything ready to go when you start will help you work faster, so make sure you have the oven preheated, cookie sheet lined, egg wash mixed, and a fork at hand. Working quickly with cold dough will make for light and flaky rolls with lots of layers.
Jam & Cream Cheese Pastries
Warm, flaky puff pastry rolls with a jam and cream cheese filling.
- Category: Breakfast
- 1 sheet frozen puff pastry, thawed
- 1 & 1/2 tablespoons of cream cheese, at room temperature
- 1 & 1/2 tablespoons jam
- 1 egg
- 1 tablespoon water
- Powdered sugar
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper
- Lightly beat one egg with 1 tablespoon of water in a small bowl
- In another small bowl, combine the jam and cream cheese
- Unfold the puff pastry sheet and cut into thirds (follow the folds)
- Cut each 1/3 in half so you have 6 pieces
- On one side of a single puff pastry piece, spoon a 1/2 tablespoon of filling in the center (do this on the cookie sheet)
- Brush the edges with a small amount of egg wash
- Fold the other half over the filling
- Using a fork, press down on the edges ( only do this on 3 sides, since one side is already sealed)
- Brush the top of each pastry with some egg wash
- Bake at 400 degrees for 12-15 minutes, or until they start to brown on top
- Allow to cool for a few minutes
- Dust the tops with some powdered sugar
To double the recipe just double the amount of all the ingredients, except for the egg wash. I recommend keeping the second puff pastry sheet in the fridge so it stays cool until you’re ready to make the second batch.