Cream Cheese and Jam Pastries Recipe
Buttery, flaky puff pastry is the perfect casing or topping for savory or sweet treats. I always have a ready made packet of puff pastry in my freezer for quick and easy puffs, pastries, tarts and pies.
I made these cream cheese and sweet jam pastries one day for tea and they were such a big hit that I made them again two days later. They are so quick and easy that you can whip these beauties up on a whim.
The best thing about these pastries is that they're so versatile and they look like you bought them from a fancy bakery. You can experiment with many different fillings like Nutella and banana, brie and pear and cherry pie filling. Or, you can stick to my delicious cream cheese and raspberry jam pastry recipe!
Cream Cheese and Raspberry Jam Pastries Recipe
• 8 square sheets frozen puff pastry
• 4 squares Kiri cream cheese
• 4 tablespoons raspberry jam
• 1 egg, beaten
• Sugar for sprinkling (optional)
Preheat oven to 200C/400F.
Take the puff pastry squares out of the freezer and lay them on your work surface right before you assemble the pastries.
Unwrap the cream cheese squares and lay them on 4 of the puff pastry squares.
Top the cream cheese with jam.
Carefully cover the square with another puff pastry square crimping the edges with a fork so the pastry is sealed.
Brush each pastry with the egg.
Poke some holes on the top with a fork.
Sprinkle sugar (optional) on each pastry.
Place on a baking sheet and place in the fridge for about 5-7 minutes for the pastry to chill.
Bake until puffed up and golden.
Tips and Bits
You need to keep your kitchen cold and work very fast with puff pasty so it doesn't thaw and become doughy.
If you don't have Kiri cream cheese, you can use a block of Philadelphia cream cheese and cut thick slices.
Puff pastry should be chilled before baking in hot oven.
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