Berries and Cream Cheese Breakfast Pastries


What’s better than waking up late on a weekend, putting on your favorite TV
series and just lying on the couch for the rest of the afternoon? The only thing
missing is something to munch on.
These breakfast pastries are great because you can make them the day before and
they’d still taste amazing on the next day. You don’t even have to warm them up
because they’re wonderful even when they’re cold!
The cream cheese and berries go so well together in this recipe as the berries
cuts the richness of the cream cheese. There is also lemon zest that gives the
whole thing a little more zing. Enjoy with your favorite breakfast beverage!
Serving Size: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
1 package frozen puff pastry, thawed
1 ½ cups assorted berries
1 large egg
6 oz. cream cheese, room temperature
2 Tbsp. sugar
2 tsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1. Preheat your oven to 400F and prepare a baking sheet by lining it with a
parchment paper.
2. Using a mixer, beat together the sugar, cream cheese, vanilla extract,
lemon juice and zest until the sugar is well incorporated with the cream
cheese. Unfold the pastry sheets onto a floured surface. Flatten with a
rolling pin. Then cut out circles using a 4” cookie cutter and transfer
onto the baking sheet, leaving about 2” of space in between them. Using
a small knife, score a round border a quarter inch from the edge of the
circle and prick the middle of the pastries. Spread your cream cheese
mixture on the inside of the circle and top with the berries.
3. In a separate small bowl, whisk the egg with a tablespoon and water and
brush these pastries with the egg wash. Bake in the oven for about 15
minutes or until puffed and golden.
4. Remove from the oven and cool for a few minutes before transferring to
a baking rack

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