Pretty fruit and cream cheese breakfast pastries — puff pastry folded into little frames, filled with sweet vanilla cream cheese and fresh berries, baked golden.
These fruit and cream cheese breakfast pastries look bakery-fancy but couldn't be easier — flaky puff pastry folded into pretty parcels, filled with sweet vanilla cream cheese and fresh berries. They come together in minutes with shop-bought pastry and bake up golden and impressive. Perfect for a weekend brunch or a special breakfast treat.
Prep 20 min
Cook 20 min
Total 40 min
Easy
- 1 1/4 oz Cream Cheese
- 1 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- Flour
- 2 Puff Pastry
- Strawberries
- Raspberries
- Blackberries
Tags:
Breakfast Summer
Preparation
- Preheat the oven to 400°F (200°C) and line two cookie sheets with parchment. In a bowl, mix the cream cheese, sugar and vanilla until fully combined.
- Lightly flour the surface and roll out the puff pastry to flatten, then cut each sheet into 9 equal squares. On the top right and bottom left of each square, cut an L shape about ½ inch from the edge — each L should run the full length and width but the two shouldn't meet at the ends, leaving a picture-frame shape with two corners intact.
- Fold the upper right corner down towards the inner bottom corner to make a diamond shape.
- Place 1 to 2 teaspoons of the cream cheese filling in the middle, then top with berries.
- Repeat with the remaining squares and place on the lined baking sheets.
- Bake for 15–20 minutes, until golden brown and puffed.
Tips from the ZestyPlate Kitchen
- Keep the puff pastry cold until you're ready to work with it for the best rise.
- Don't overfill — a teaspoon or two of cream cheese and a few berries is plenty, or they'll burst open.
- Brush the pastry edges with a little beaten egg for a glossy, golden finish.
- Cool slightly before eating; the filling gets very hot straight from the oven.
Frequently Asked Questions
Absolutely — sliced peaches, blueberries, cherries or apple all work. Use fresh or well-drained fruit so the pastry doesn't go soggy.
They're best fresh and warm, but you can assemble them ahead and chill, then bake just before serving. Leftovers reheat well in the oven.
The pastry was probably too warm, or the oven not hot enough. Keep it cold and bake at a high temperature for maximum puff.
Yes — reduce the sugar in the cream cheese to taste. The berries add natural sweetness, so it doesn't need much.
