Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Guests don't have to know you took a shortcut on this elegant breakfast pastry by using purchased puff pastry. It looks and tastes amazing!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

hands-on:
30 mins
total:
45 mins
Servings:
18
Yield:
18 pastries
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fruit if frozen. Preheat oven to 400°F. Line two baking sheets with parchment paper.

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  • In a medium bowl beat cream cheese with a mixer on medium until smooth. Beat in sugar, lemon juice, and vanilla. In a small bowl stir together fruit and preserves.

  • On a lightly floured surface, roll one puff pastry sheet into a 10 1/2-inch square. (Keep remaining sheet chilled.) Cut into nine 3 1/2-inch squares; place on a baking sheet. Prick with a fork to within 1/2 inch of edges. Combine egg and 1 Tbsp. water; brush over squares. Spread each square with 1 Tbsp. cream cheese mixture; top with about 1 1/2 Tbsp. fruit mixture.

  • Bake 15 to 18 minutes or until golden. Remove; let cool on wire racks. Repeat with remaining puff pastry. Makes 18.

Nutrition Facts

200 calories; fat 11g; cholesterol 23mg; saturated fat 6g; carbohydrates 23g; mono fat 1g; insoluble fiber 1g; sugars 10g; protein 3g; vitamin a 158.6IU; vitamin c 2.1mg; riboflavin 0.1mg; folate 3.6mcg; vitamin b12 0.1mcg; sodium 139mg; potassium 31mg; calcium 16mg; iron 0.9mg.
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