Cheese Fruit Puffs (Print)
Crispy pastry shells stuffed with zesty cheese and crowned with seasonal fruits for a fancy breakfast treat or sweet finale.
# Ingredients:
→ Pastries and Creamy Filling
01 -
1 large egg
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1 1/2 cups fresh fruit
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1 teaspoon vanilla extract
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6 ounces cream cheese, softened
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1 teaspoon lemon zest
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2 tablespoons sugar
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Sanding sugar, if desired
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2 teaspoons lemon juice
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1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
# Steps:
01 -
Turn on your oven to 400°F. Get two baking sheets ready with parchment paper or Silpat mats on top.
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In a stand mixer with the paddle attachment, mix together cream cheese, sugar, lemon zest, vanilla, and lemon juice until the mixture becomes smooth.
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Lay the two puff pastry sheets on a floured surface and gently press down with a rolling pin to close any seams. Use a 4-inch round cutter (or a glass) to cut out four rounds from each sheet.
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Put four pastry rounds on each baking tray, giving about 2 inches between each. Score a small border around the edge, then use a fork to prick holes in the center. Spread the cream cheese filling in the middle, staying inside your border, and place the fruit on top.
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Mix the egg and 1 tablespoon of water in a small bowl and whisk well. Brush this around the edges of the pastry, then sprinkle some sanding sugar if you like.
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Bake them for around 15 to 18 minutes until you see them puff up and turn golden.
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Let the pastries rest on the baking trays for 5 minutes before moving them to a rack to cool all the way.
# Additional Notes:
01 -
You can use any fruit for these, like peaches, strawberries, raspberries, apples, plums, or seasonal favorites. Pick the ones you love most!