Puff Pastry with Cream Cheese Filling
An easy recipe for a cream cheese-filled puff pastry dessert. This sweet treat will amaze you with its crispy but fluffy texture!
Servings 8 slices
Calories 391kcal
Ingredients
- 1 puff pastry sheet thawed (10x16 inches/25x40 cm)
- 12 ounces cream cheese full-fat, at room temperature
- 1 egg yolk
- ¾ cup powdered sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons dried cranberries or raisins
- 1 egg white for egg wash
Instructions
- Make sweet cream cheese mixture: Place 12 ounces cream cheese, ¾ cup powdered sugar, 1 egg yolk, 2 Tablespoons cornstarch, and 2 Tablespoons dried cranberries in a medium bowl. Stir well to combine.
- Roll out 1 puff pastry sheet on a lightly floured work surface into a rectangle about 10x16 inches (25x40cm). Transfer the sheet of dough to lightly floured baking paper.
- From top to bottom, lightly mark half of the rolled-out sheet. I used a skewer stamped on the dough sheet as a center dividing line.
- Using a sharp knife, carefully make a few diagonal slashes in the left half of the dough.
- Spread the sweetened cream cheese mixture in the middle of the right half, but leave at least 1 inch (3 cm) of empty space on the sides.
- Brush all sides with 1 egg white left over from making the cream filling.
- With the help of baking paper, fold the left side of the dough over the right half with the cream filling.
- With a fork, press the edges where the folded dough ends meet.
- Carefully transfer the finished shape with the parchment paper to the baking sheet. Fold down the edges, previously pressed with a fork. Brush egg white on the pastry surface.
- Preheat oven to
350 °F and bake puff pastry with cream filling for 40 minutes until it turns golden brown.
Notes
- The basic recipe makes about 8 slices.
- SERVING: Let the baked puff pastry cool for a while, then dust it with powdered sugar and cut it into slanting slices about 2 inches (5 cm) thick. Serve on a dessert plate with a cup of coffee or tea for an afternoon snack or tasty breakfast.
- STORAGE: If you have any leftovers, store them in a sealable container in the fridge, where they will keep for about five days.
- TIP: To make the cream filling taste better, grate some fresh lemon zest and add a teaspoon of vanilla extract.
Nutrition
Calories: 391kcal | Carbohydrates: 32g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 218mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 604IU | Calcium: 52mg | Iron: 1mg