Warm, flaky jam & cream cheese pastries that are so easy to make thanks to a smart shortcut. These sweet pastry treats are a great way to celebrate the weekend!
Jam & 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? Pre-made 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, 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.
Tips for Making Cream Cheese Pastries
A couple of 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, the cookie sheet lined, egg wash mixed, and a fork at hand.
- Working quickly with the cold dough will make for light and flaky rolls with lots of layers.
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Jam & 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: 15 minutes
- Total Time: 30 minutes
- Yield: 9 pastries 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 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 (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 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.
- Cool them for a few minutes before dusting with 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.
- Serving Size: 1 pastry
- Calories: 178
- Sugar: 1.9g
- Sodium: 85.5mg
- Fat: 11.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 14.9g
- Fiber: 0.4g
- Protein: 2.9g
- Cholesterol: 23.1mg
Keywords: pastries, breakfast rolls
Googling for temp/timing to cook at and yours popped up! I way overfill mine 🤣 took like 20 minutes… but I was full of mixed cream cheese, fresh Papaya/jalapeno jam, and canned chicken from my hurricane supplies. Comes out as an open-face pastry but oh-so-worth it lol
Can’t wait to try these. May also try a savory filling
Hi Betty! I bet a savory filling would be delicious… hmmm, may have to try it myself! 🙂
Julie is HostessAtHeart says
These look absolutely delicious!
Ah anything with cream cheese will call my name! These would make an amazingly easy and delicious breakfast with some hot coffee on a lazy Saturday morning, definitely. I just need to stock up some frozen puff pastry for occasions like these 🙂