Warm, flaky cream cheese and jam pastries are so easy to make, thanks to store-bought puff pastry and a few other simple ingredients. Each pastry is filled with a delicious cream cheese and jam filling and baked until golden and flaky.
Store-bought puff pastry offers up a world of breakfast possibilities – it’s pretty darn good all on its 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. Biting into a warm, flaky, buttery pastry on a Saturday morning is a very nice way to start the weekend, don’t you think?
How to Make Them
This is an easy recipe with just a few simple ingredients. If you like cream cheese Danish, I think you will love this recipe! Be sure to read the recipe notes for extra tips!
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Jam and Cream Cheese Pastries
Easy-to-make warm and flaky puff pastry rolls with a jam and cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 pastries 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 1 large egg
- 1 tablespoon water, plus extra for sealing the pastries
- 1 (8-ounce) block of cream cheese, softened
- 3 tablespoons fruit jam or jelly
- 2 sheets frozen puff pastry, thawed
- Powdered sugar (optional)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Lightly beat one egg with 1 tablespoon of water in a small bowl. In another bowl, combine the jam and cream cheese.
- Unfold one puff pastry sheet. Lightly roll it with a rolling pin – just enough to stretch it out a bit.
- Slice the sheet into thirds, following the folds, so you have three wide strips. Slice each strip in half crosswise so you have six rectangles. Repeat the rolling and slicing process with the other puff pastry sheet, so you have 12 pieces of pastry.
- Place a generous 1 tablespoon mound of the jam and cream cheese mixture on each piece of dough. Place the mound slightly off-center on each one. Don’t spread it – leave it as a little mound. A small cookie scoop makes this easy to do.
- Add a few tablespoons of water in a small bowl. Dip your finger in the water and lightly rub the edge of the pastry to lightly moisten it.
- Carefully fold the pastry over the filling and press the open edges together (one side is already sealed, so you only need to do this on three sides). Seal the edges by pressing the dough with the tines of a fork. Repeat this process with the rest of the pastries.
- Place all of the pastries on the prepared sheet pan. Lightly brush the tops with the egg wash.
- Bake the pastries for 15 to 20 minutes or until the tops of the pastry are golden brown in places. Start checking them at 15 minutes and add more baking time, as needed. Mine take about 18 minutes – they are done with the pastry is golden on top, has puffed up, and you can see the distinct layers around the edges that you sealed.
- Transfer the pastries to a wire rack to cool for 15 to 20. Dust them with powdered sugar for serving if using.
It’s easier to mix the cream cheese and jam by hand if the cream cheese is softened, but if you don’t have time to wait, you can mix them in a medium bowl with an electric mixer.
For the flakiest pastries, be sure the dough is cold. If the dough warms up while you’re assembling the pastries, place them in the refrigerator before baking them so the dough can firm up.
Each pastry has quite a bit of filling, but you can reduce the amount if you prefer. Use 4 ounces of cream cheese and 1 and 1/2 tablespoons of jam and divide the mixture evenly among the pieces of dough.
Place the filling just off-center on the pastry – this leaves a perimeter of dough that makes it easier to seal the edges without the filling squeezing out. Be sure to crimp and seal the edges to prevent the filling from leaking while the pastries bake.
If you don’t want to make 12 pastries, you can halve the ingredient amounts to make six.
The pastries are delicious warm, but I like them at room temperature, too. If you aren’t serving them right away, allow them to cool completely and store them in an airtight container. They will keep for a day or so at room temperature.
- Serving Size: 1 pastry
- Calories: 311
- Sugar: 3.5g
- Sodium: 167.3mg
- Fat: 22.4g
- Saturated Fat: 6.1g
- Unsaturated Fat: 14.8g
- Trans Fat: 0g
- Carbohydrates: 23.2g
- Fiber: 0.7g
- Protein: 4.5g
- Cholesterol: 26.9mg
Keywords: cream cheese pastries, jam and cream cheese pastries
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
A Few More Recipe Tips
Jam: Any kind of jam, jelly, or preserves will work well for this recipe! I love strawberry jam, but raspberry jam, apricot, blackberry, or other fruit jam that you love will work.
Cream cheese: You can swap plain cream cheese for a flavored one. Strawberry cream cheese or another kind would be delicious.
Filling: I’ve tested this recipe with up to one tablespoon of cream cheese filling. You can reduce that amount if you prefer, but I wouldn’t add any more than that. Otherwise, the filling may leak out while the pastries are baking.
Prep tip: You want to work with cold puff pastry dough, so have all of the other ingredients prepped and ready to use when you assemble the pastries.
Baking Tip: The pastries are done once they are turning golden on top, and you can see the distinct layers, like in the photo below.
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I hope you treat yourself to these easy cream cheese and jam pastries soon! They’re such a wonderful breakfast treat.
More Ways to Use Puff Pastry
This cream cheese puff pastry recipe and post have been updated from the archives. They were first published in November 2014.