Print

Jam and Cream Cheese Pastries

jam and cream cheese pastries on a baking sheet lined with parchment paper.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Easy-to-make warm and flaky puff pastry rolls with a jam and cream cheese filling.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Lightly beat one egg with 1 tablespoon of water in a small bowl. In another bowl, combine the jam and cream cheese.
  3. Unfold one puff pastry sheet. Lightly roll it with a rolling pin – just enough to stretch it out a bit.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place all of the pastries on the prepared sheet pan. Lightly brush the tops with the egg wash.
  9. 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.
  10. Transfer the pastries to a wire rack to cool for 15 to 20. Dust them with powdered sugar for serving if using.

Notes

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.

Nutrition

Find it online: https://www.girlgonegourmet.com/jam-cream-cheese-pastries/