Cream Cheese Puff Pastry
These cream cheese puff pastries are made from scratch and bake up perfectly flakey with a tangy cream cheese filling.
Servings: 16 Pastries
Calories: 159kcal
Ingredients
Homemade Puff Pastry
- 2 cups all-purpose flour, fluffed then spooned and leveled 260g
- 1 tsp fine salt 6g
- 1 1/4 cups (2 1/2 sticks) unsalted butter - cut into 1 cm cubes, cold and straight from the fridge 280g
- 1/2 cup water, ice cold 120g
Cream Cheese Pastry Filling
- 1 cup (8 oz) cream cheese, softened 226g
- 1/4 cup granulated sugar - omit if making savory pastries 50g
- 1 large egg yolk 20g
- 1 tsp lemon juice 5g
- 1 tsp vanilla extract or vanilla bean paste - omit if making savory pastries 5g
- 1/4 tsp fine salt
Egg Wash
- 1 large egg, room temperature 56g
- 1 Tbsp water 15g
- 1/4 cup coarse sanding sugar 50g
Additional Toppings
- 2 cups fruit I like using canned pears, peaches, or berries
Recommend Tools/Equipment
Instructions
Puff Pastry
- The easiest and best way to make this dough is with a food processor fitted with a metal blade. If you're short on time, store-bought puff pastry dough can also be used (skip down to step 6).
- Add 2 cups of flour, 1 tsp fine salt to the bowl, and 1 1/4 cups (2 1/2 sticks) of cubed, cold butter into the bowl of the food processor. Pulse the mixture in one-second intervals until the butter is broken down into small, pea-sized bits (this usually takes me about 12 pulses). Don't pulse more than this, or you'll break the butter down too much, which can result in dense pastry dough.
- Next, add 1/2 cup of ice-cold water and pulse a few more times. The goal is to mix the dough as little as possible until it just starts to come together. It will still be a bit crumbly, but that's ok!
- Lightly flour your counter, rolling pin, and dough. Pour the mixture onto your counter and gently knead it a few times until it comes together. Then, roll the dough into a rectangle about 12 x 18 inches (30 x 45 cm).
- Fold the dough in thirds like a letter (see the photo above), then fold it in half in the opposite direction. The dough should be in the shape of a square at this point. Then roll it out a bit to make it into a rectangle and cut it in half to make two roughly equal-sized portions. Wrap each portion in plastic wrap and refrigerate it for 2 hours or overnight.
- Preheat the oven to 375°F/190°C about 30 minutes before the dough is done chilling.
Cream Cheese Filling
- While the dough is chilling, use an electric hand mixer or stand mixer fit with a paddle attachment to beat 1 cup of cream cheese with 1/4 cup of granulated sugar (omit for savory pastries) for 2 minutes on medium speed.
- Then mix 1 large egg yolk, 1 tsp lemon juice, 1 tsp vanilla extract or vanilla bean paste (omit for savory pastries), and 1/4 tsp fine salt at medium speed until combined. Scrape the sides and bottom of the bowl as needed.
Rolling, Cutting, and Filling the Pastries
- Remove one portion of the puff pastry dough from the fridge and unwrap it. Roll the dough out into a large rectangle that's roughly 8x12 inches and about 1/8 inch thick. You want the dough to be just slightly bigger than those dimensions so you can trim the sides to get nice, clean edges. It's super important that the dough is rolled to be 1/8 of an inch, or else it won't bake through in the center.
- Then cut the rolled dough into 8 equal-sized squares or rectangles that are about 2x3 inches (you can cut these into any shape as long as they're all the same size). Place the dough on a baking sheet lined with parchment paper or a silicone mat.
- Use a paring knife to score (partially cut) a smaller rectangle inside the pastry. Be careful not to cut all the way through. The lines should be about 1/2 inch or 1.5cm from the edge of the pastry.
- Then pipe or spoon a couple of Tablespoons of cream cheese filling in the center of each rectangle.
- You can bake these without any other toppings, but I like to add a bit of fruit (I usually use fresh berries or sliced canned pears) or ham & freshly grated gruyere.
- Beat together 1 large egg and 1 Tbsp of water in a small bowl, then brush around the edges of the pastry. Top with coarse sanding sugar (omit for savory pastries).
- Bake in the pre-heated oven for 18-20 minutes, or until the pastry is a deep golden brown and the edges have puffed up. If it seems like the pastry is over-browning or if your oven runs a bit hot, cover the pastries with foil for the last few minutes. Let the pastries cool on the pan for about 10 minutes, then enjoy.
- While the first batch bakes, remove the remaining portion of the dough from the fridge and repeat steps 1-7.
Video
Notes
How Many Pastries Does This Recipe Make?
The yield of this recipe varies based on how large you cut the pastries, but I usually make about 16 pastries that are 3x2 inches.Can I Make This Recipe Without a Food Processor?
While it's easiest to make this recipe with a food processor, it can also be made by hand or with a stand mixer. If you make the dough by hand, be careful not to overwork the dough. The goal is to gently knead the ingredients just until the dough comes together. If you use a stand mixer, use the paddle attachment and beat on low just until the dough starts to come together. Be careful not to overmix the dough.Can I Make This Dough in Advance?
This dough can be made in advance! It can be stored in the refrigerator for 2-3 days. I recommend wrapping it tightly in plastic wrap. Unbaked dough can also be frozen. Wrap it in plastic wrap, then place it in a freezer-safe bag or container for up to a month. When you want to use the frozen dough, move it to the fridge the night before you plan to use it.Making the Pastries the Night Before
If you aren't a morning person, I have good news for you. These pastries can be cut and filled ahead of time, then frozen (for up to a month), and baked the morning of. If you go this route, wait to brush on the egg wash and add any fruit until you are ready to bake them. When you are ready to bake the frozen pastries, remove them from the freezer and place them on a lined baking sheet. Brush on the egg wash and add the sanding sugar, then bake in a preheated 375°F/190°C oven until they've puffed up and are golden brown (usually takes a couple more minutes when they're frozen).How Should I Store and Reheat Leftover Puff Pastries?
I recommend storing any leftover pastries in an airtight container and reheating them in a preheated 375°F/190°C oven for 5 minutes. They should get nice and crispy again after a few minutes in the oven!Nutrition
Serving: 1 | Calories: 159kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 247mg | Fiber: 1g | Sugar: 10g