Strawberry Cream Cheese Breakfast Pastries Recipe
These Strawberry Cream Cheese Breakfast Pastries are flaky, tender puff pastry hearts filled with a luscious blend of cream cheese and strawberry jam, topped with fresh diced strawberries. Perfectly golden and dusted with powdered sugar, they make a delightful and elegant breakfast or brunch treat that comes together quickly and bakes to perfection in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 9 pastries
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry
- 1 (8.6 oz) sheet puff pastry
Filling
- 2 oz cream cheese, softened
- 1 1/2 Tbsp strawberry jam
- 1 drop red food coloring (or use beet powder), optional
- 2/3 cup very small diced strawberries
Egg Wash
- 1 large egg, whisked with 1 Tbsp water
Finishing
- Powdered sugar, for dusting
Instructions
- Prepare Puff Pastry and Oven: Thaw the puff pastry sheet according to the package instructions. Halfway through thawing, preheat your oven to 400°F (204°C) to ensure it’s hot and ready when the pastries are assembled.
- Make the Cream Cheese Filling: In a small bowl, combine softened cream cheese, strawberry jam, and optional red food coloring. Use a rubber spatula to mix and press the mixture against the bottom and sides of the bowl to smooth out any lumps. Chill the mixture in the refrigerator or quickly in the freezer to firm it up before using.
- Cut Puff Pastry Hearts: Once thawed, use a 3-inch heart-shaped cookie cutter to cut out heart shapes from the puff pastry. Place them as close together on the sheet to maximize the number of hearts you can get.
- Place Hearts on Baking Sheet: Transfer the cut-out hearts to a baking sheet lined with silicone baking mat or parchment paper, spacing them about 1 1/2 inches apart to allow room for puffing.
- Score the Pastry Hearts: Use a sharp paring knife to gently score a smaller heart inside each pastry heart, about 1/3 inch from the edge. Be careful not to cut all the way through the dough; this will help the edges rise higher while baking.
- Fill with Cream Cheese Mixture: Spoon approximately 1 teaspoon of the cream cheese filling into the center of each heart. Spread it outward gently, leaving the 1/3-inch edge free of filling to ensure proper puffing.
- Add Strawberries: Sprinkle the very small diced strawberries evenly on top of the cream cheese filling, again not covering the 1/3-inch edge of the pastry.
- Brush Edges with Egg Wash: Using your fingertip or a pastry brush, lightly brush the exposed 1/3-inch edge of each heart with the whisked egg and water mixture. This will give the edges a beautiful golden color when baked.
- Bake the Pastries: Place the baking sheet in the preheated oven and bake the pastries for 14 to 15 minutes, or until the edges are puffed and golden brown.
- Cool and Serve: Remove the pastries from the oven and let them cool on a wire rack. Once cooled, dust the tops with powdered sugar. Serve the pastries the same day for the best texture and flavor.
Notes
- Make sure the puff pastry is properly thawed but still cold for easy cutting and shaping.
- Use a sharp cookie cutter and paring knife to get clean shapes and neat scoring on the dough.
- You can substitute any berry jam if you prefer flavors other than strawberry.
- Fresh small diced strawberries are key for the best texture and sweetness.
- Serve pastries fresh; they are best enjoyed the day they are made to maintain flakiness.
- For a vegan version, use dairy-free cream cheese and egg substitute for wash, but baking times may vary slightly.
