Have fun with breakfast by making breakfast pastries out of puff pastry dough with a delicious cream cheese filling topped with fresh fruit.
Jump to RecipeWe love making something new every week for “Big Breakfast Sunday”, and these Cream Cheese and Berry Breakfast Pastries did not disappoint! I like cream cheese on almost anything, and adding fresh berries makes it that much better.
A few weeks ago, we had some puff pastry in the freezer. I bought it for another recipe that we never ended up making. So, I decided to play with it and see what we could make. At first, we made them plain, then I started getting creative with the pastry. I’ve seen photos and videos of some of the fun ways you can cut and fold it, so tried out a simple one.
Once I got the hang of working with the puff pastry, making the Cream Cheese and Berry Breakfast Pastries was pretty easy. And the best part: you can customize them to the fruit you like best and for each season. Since it’s already warm here, we used blueberries and strawberries. In the fall, you can use apples and pears. For the winter try with cranberries or pomegranate. In the spring, try rhubarb or berries if they are in season.
Cream Cheese and Berry Breakfast Pastries Step by Step
Ingredients
- 6 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pkg puff pastry (2 sheets, thawed)
- 3/4 cup strawberries
- 3/4 cup blackberries
- 1 egg
- 2 tbsp water
- Powdered sugar
Preparation
Preheat the oven to 400F and line a baking sheet with a silicone mat or parchment paper.
In a medium mixing bowl, use an electric mixer to beat the cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until they are creamy. If you have a stand mixer, the paddle attachment works best for this.
Carefully unfold the puff pastry and place it on a lightly floured countertop. Roll the pastry out with a rolling pin until it’s smooth.
Round Pastries
Use a 4-inch round cookie cutter to cut circles in the puff pastry. If you use a 4-inch cutter, you’ll probably get 4 pastries from each piece. After that, you may be able to get one more if you roll it out again from the scraps.
Place the pastries on your baking sheet about 2 inches apart. Use a fork to make a few scores in the pastry.
Place a small scoop of the cream cheese mixture in the middle of the pastry, leaving about 1/4″ around the edges.
Top the cream cheese with a few berries.
Make an egg wash by mixing the egg with water and brush it on the exposed pastry.
Bake for about 15-18 minutes, until the pastries are golden and puffed. Allow them to cool for 5 minutes before transferring to a cooling rack to cool completely before serving.
Square Pastries
After rolling the puff pastry, cut it into quarters.
Make two cuts in the shape of a square, without fully cutting two diagonal corners.
Fold the sides over each other to create a square pocket.
Place a small scoop of the cream cheese mixture in the center.
Top with the berries.
Make an egg wash by mixing the egg with water and brush it on the exposed pastry.
Bake for about 15-18 minutes, until the pastries are golden and puffed. Allow them to cool for 5 minutes before transferring to a cooling rack to cool completely before serving.
Recipe
Originally Published On: June 20, 2019
Updated On: July 21, 2022
Cream Cheese and Berry Breakfast Pastries
Ingredients
- 6 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pkg puff pastry (2 sheets, thawed)
- 3/4 cup strawberries
- 3/4 cup blackberries
- 1 egg
- 2 tbsp water
- Powdered sugar
Recommended Equipment
Instructions
- Preheat the oven to 400F and line a baking sheet with a silicone mat or parchment paper
- In a medium bowl, use an electric mixer to beat the cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until they are creamy
- Carefully unfold the puff pastry and place it on a lightly floured countertop
- Roll the pastry out with a rolling pin until it’s smooth
- Use a 4-inch round cookie cutter to cut circles in the puff pastry
- Place the pastries on your baking sheet about 2 inches apart
- Use a fork to make a few scores in the pastry
- Place a small scoop of the cream cheese mixture in the middle of the pastry, leaving about 1/4″ around the edges
- Top the cream cheese with a few berries
- Make an egg wash by mixing the egg with water and brush it on the exposed pastry
- Bake for about 15-18 minutes, until the pastries are golden and puffed
- Allow them to cool for 5 minutes before transferring to a cooling rack to cool completely before serving dusted with powdered sugar
- After rolling the puff pastry, cut it into quarters
- Make to cuts in the shape of a square, without fully cutting two diagonal corners
- Fold the sides over each other to create a square pocket
- Place a small scoop of the cream cheese mixture in the center
- Top with the berries
- Make an egg wash by mixing the egg with water and brush it on the exposed pastry
- Bake for about 15-18 minutes, until the pastries are golden and puffed
- Allow them to cool for 5 minutes before transferring to a cooling rack to cool completely before serving dusted with powdered sugar
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Other Recipes with Puff Pastry
More Recipes with Strawberries
- Chocolate Strawberry Cake
- Strawberry Cobbler
- Simple Strawberry Lemonade
- Berry Croissant Bake Breakfast Casserole
- Mixed Berry Yogurt Parfait
- White Chocolate Strawberry Dessert Bars
- Strawberry Shortcake
- Strawberry Banana Smoothie: McDonald’s Copycat
- Strawberry Muffins with Applesauce
- Quick and Easy Fruit Kabobs
- Make-Ahead Oatmeal Breakfast Bars
- Simple Strawberry Yogurt Parfait
- Strawberry Pineapple Daiquiri Frozen Drink Recipe
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
- Strawberry Mojitos
- Frozen Fruit Cups: The Perfect Summer Treat
- Everything Yogurt Parfait
More Recipes with Blackberries
- Dutch Baby Pancake with Blackberries
- Blackberry Cobbler
- Everything Yogurt Parfait
- Mixed Berry Yogurt Parfait
- Blackberry Mint Julep
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
Very nice! I like the diamond fold you have used, I made a batch like these recently. Thanks for sharing.
The diamond fold was fun. I hadn’t used puff pastry before to try out the different folds. I figured it would be good to start with something simple.
These look amazing. I’m always stunned by how professional your cooking looks. Mine never quite match up but they do taste delicious.
It just takes practice. I am going to do a post in the next few months with my before/after photos from before I learned much about photographing food and correct lighting to now. But really, it doesn’t always matter how it looks, as long as it tastes good!
These sound delicious – I’d love them for breakfast! You have so many great recipes on your blog… how am I ever going to find the time to try them all out??
I know what you mean. Every recipe on here are ones that we have made and eaten ourselves. We photograph almost daily most weeks!
I don’t know if we have puff pastry sheets here in Japan, but can I use a pie crust instead? I really want to try to make this!
I think a pie crust is fairly similar. It just won’t get quite as puffy as the pastry sheet does. But overall, I would think it would be a bit similar.
My kids are always asking me to make these! These look so good and easy to make! I can’t wait to try your recipe 🙂
My boys really enjoyed them too. It’s definitely something we will be making for “big breakfast Sunday” again soon.
I love how you cut and designed the second ones, They look awesome. I’ve never done something quite like this but I also love cream cheese in everything!
It was so much easier than I thought it would be! Next time I want to get more puff pastry and try out a whole bunch of cuts, just for fun.
Those look so tasty!! I think I can make it too actually, doesn’t look too complicated. These are perfect to eat with tea or just for breakfast! LOL
They were pretty easy to make. And the shape didn’t change the flavor, so you could make them really easily if you want, or try for a slightly more complicated cut if you feel like being adventurous.
These really do look amazing. I am sure my daughter would love it. I just wish I weren’t trying to cut back on the sugar and be more healthy. This just looks too marvelous. I may have to cheat.
Our “big breakfast Sunday” is the day that I allow for the sugary breakfast foods here. It’s a great way to make it special while also keeping us all in check.
These look so pretty! We tend to have more decadent breakfasts on Sundays. These are perfect!
Ours aren’t always decadent, but it’s our day for something out of the ordinary.
Wow these look SO amazing! I can’t wait to try them myself!
They were both delicious and so much fun to make!
I love a good berry breakfast pastry! This one sounds delightful! Love combining beries and cream cheese!
They are such a great combination and were perfect on these little pastries.
These look great for breakfast. The little flavor burst of fruit on top is absolutely perfect.
You’re right, the fruit on top is the perfect touch for these. It was such a fun breakfast and yummy, too.
I bet they were a great hit with the kids. They look so crumbly and delicious. I love breafast pastries… So tempting.
The kids loved them! Then again, my husband and I did, too. They were fun to make and delicious to eat!