Best 4 Fruit Cream Cheese Breakfast Pastries Recipes

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

MINI STRAWBERRY-CREAM CHEESE BREAKFAST PASTRIES

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
• Place flour in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Add 1/4 cup water; stir roughly with wooden spoon until dough mostly comes together. Turn out onto clean surface; knead 2 to 3 times until dough comes together. Roll out dough to about 1/8-inch thickness; cut into 2-inch squares. Place half of the squares on cookie sheets; set aside.
• In medium bowl, stir together all Filling ingredients except jam. In small bowl, beat Egg Wash ingredients with whisk.
• Place 1 teaspoon jam and cream cheese mixture on each dough square. Brush edges of each square with egg wash. Top with another square. Using fork, press edges together. Prick top with fork; brush with egg wash. Continue with remaining dough, re-rolling as necessary.
• Bake 12 to 15 minutes or until golden. Remove from cookie sheets to cooling racks to cool.
• In medium bowl, beat powdered sugar, vanilla and 2 teaspoons of the milk with whisk until smooth. Add more milk or powdered sugar as needed to get the perfect consistency. Transfer icing to resealable sandwich plastic bag; snip off 1 corner. Pipe swirly shapes onto each pastry. Serve warm or cool.

FRUIT & CREAM CHEESE BREAKFAST PASTRIES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they're golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely. Kelly's Note: Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

FRUIT AND CREAM CHEESE BREAKFAST PASTRY

Steps:

• Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
• Reserve 1/2 a can for lattice (the topping).
• Mix cream cheese, sugar, and vanilla until smooth.
• Spread cream cheese mixture over the crescent dough.
• Next spread, on top of the cheese, the pie filling.
• Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
• Melt butter and brush over the lattice dough and edges of the pastry.
• Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
• Let stand for 5 minutes and slice.
• I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
• Great with Coffee or a large glass of Milk!
• Enjoy!