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.
More Breakfast RecipesPrint
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