Puff Pastry Four Ways

Cream Cheese Filling

Ingredients:

1 8-oz block cream cheese
¼ cup granulated sugar  
½ tsp vanilla extract

Method:

In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.

Strawberry Pastry Diamond

Ingredients:

1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 Tbsp. cream cheese filling, recipe above
powdered sugar

Method:

Preheat oven to 400°F.

Cut the puff pastry into 9 equal squares.

Taking one of the squares, fold one of the edges to the opposite edge.

Leaving a ½-centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. 

Unfold the square.

Taking the top flap, fold it toward the 2 cuts near the bottom. 

Take the bottom flap and fold it toward the top edge.

Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. 

Repeat with the remaining pastry squares.

Bake for 15–20 minutes until pastry is golden brown and puffed.

Serve with a sprinkle of powdered sugar!

Raspberry Pastry Flower

Ingredients:
1 sheet thawed puff pastry
20 raspberries
4 Tbsp. cream cheese filling, recipe above
Powdered sugar

Method:

Preheat oven to 400°F.

Cut the puff pastry into 4 equal squares.

Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.

Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.

Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.

Repeat with the remaining pastry squares.

Bake for 15–20 minutes until pastry is golden brown and puffed.

Serve with a sprinkle of powdered sugar!

Blueberry Pastry Pinwheel

Ingredients:
1 sheet thawed puff pastry
20 raspberries
4 Tbsp. cream cheese filling, recipe above
Powdered sugar

Method:

Preheat oven to 400°F.

Cut the puff pastry into 4 equal squares.

Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.

Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.

Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.

Repeat with the remaining pastry squares.

Bake for 15–20 minutes until pastry is golden brown and puffed.

Serve with a sprinkle of powdered sugar!