Fruit and Cream Cheese Breakfast Pastries

1. Heat the oven to 400°F (200°C) and line two baking sheets with parchment. In a bowl, beat the cream cheese, sugar and vanilla until fully combined.
2. Lightly flour the surface and roll out the puff pastry to flatten it, then cut each sheet into 9 equal squares. On the top right and bottom left of each square, cut an L shape about 1/2 inch in from the edge: each L should run the full length and width, but the two should not meet at the ends, leaving a picture-frame shape with two corners still joined.
3. Fold the upper right corner down towards the inner bottom corner to make a diamond.
4. Spoon 1 to 2 teaspoons of the cream cheese filling into the middle, then top with berries.
5. Repeat with the rest of the squares and lay them on the lined baking sheets.
6. Bake for 15 to 20 minutes, until golden brown and puffed.

Tips from the ZestyPlate Kitchen

• Keep the puff pastry cold right up until you shape it, which gives you the best rise.
• Go easy on the filling: a teaspoon or two of cream cheese and a few berries is plenty, or the parcels burst open.
• Brush the pastry edges with a little beaten egg for a glossy, golden finish.
• Let them cool a little before eating, as the filling comes out of the oven very hot.