Easy Strawberry Cream Cheese Pastries
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These strawberry cream cheese pastries are flaky, butter, and the perfect mixture of sweet and tangy. These pastries are made with puff pastry, cream cheese, and strawberry jam. They’re SO easy and delicious.
This recipe is inspired by my favorite pastry at a bakery in my home town that I used to get almost every time I stopped in. Try making these next time you need a simple, no-fuss, but gorgeous treat to go along with coffee or brunch for guests.
Why you’ll love this recipe:
- Easy, bakery-worthy pastries at home for a fraction of the cost
- Beautiful, brown, flaky crust and glossy jam peeking through
- Uses puff pastry for simple + delicious pastry base
- Quick cream cheese filling and strawberry jam
- Perfect for entertaining (think brunches and coffee)
Ingredients
Frozen puff pastry: I just love puff pastry. It’s soooo easy and you can really have fun with it! It makes you look like a fancy pastry chef.
Strawberry jam: Whatever you have in the back of your refrigerator is good! Try experimenting with other fruit flavors, too.
Cream cheese: Offsets the sweet, fruity jam with the perfect creamy, tangy texture and flavor.
Granulated sugar: A little sugar to sweeten the cream cheese mixture.
Eggs: One egg yolk for the cream cheese mixture and one whole egg for the egg wash (save the leftover egg for your scrambled eggs!
Lemon juice: For the cream cheese mixture.
Vanilla: Sweetens and complements the cream cheese and strawberry flavor.
How to Make Strawberry Cream Cheese Pastries
- Preheat oven to 400˚F.
- Make the cream cheese mixture. Mix the cream cheese, sugar, egg yolk, lemon juice, and vanilla in a small bowl with a handheld mixer.
- Prepare the puff pastry. Roll out the two slabs until they are even rectangles. Then cut each slab into six smaller rectangles. Make slits in the middle of half of the rectangle pieces to use as the tops.
- Add the fillings. Place the six bottom pieces on a sheet pan lined with parchment paper. Spread a couple tablespoons of each of the strawberry jam and cream cheese mixture on to each pastry rectangle.
- Seal and brush. With a wet finger, (with water) dab the outside edge of the rectangle until its slightly wet, then cover with one of the top pieces (with the slits). Press firmly or use a fork to seal the edges. Brush each with egg wash.
- Bake for about 25-30 minutes. Let cool slightly before enjoying.
Notes & Tips
Modifications
- Substitute the strawberry jam for any strawberry jelly, jam, or preserves.
- Change up the fruit flavor and substitute the strawberry jam for peach, raspberry, blueberry, guava, cherry, lemon curd, orange marmalade, fig preserves, or apple or pumpkin butter.
- Try a savory twist by swapping the strawberry jam for bacon jam, hot pepper jelly, or onion jam.
- Swap out the cream cheese and strawberry jam altogether for nutella, cookie butter, or a chocolate bar.
Storage
These pastries last up to 3-4 days in the refrigerator. They should be kept in the refrigerator since they have egg and cream cheese in the ingredients. I wouldn’t recommend freezing these.
Other Recipes You Might Like…
- Raspberry White Chocolate Blondies
- Easiest Rhodes Rolls Cinnamon Rolls
- Cottage Cheese Egg Bake
- Dark Chocolate Chunk Banana Muffins
- Two Ingredient Pumpkin Muffins
Easy Strawberry Cream Cheese Pastries
Ingredients
- 2 sheets frozen puff pastry 17.3 oz box
- ½ cup strawberry jam
- 4 oz cream cheese softened
- 1 tbsp granulated sugar
- 1 egg yolk
- splash lemon juice
- splash vanilla extract
- 1 egg (whisked, for egg wash)
Instructions
- Remove the puff pastry from the freezer to let thaw slightly (use package directions). Preheat oven to 400˚F.
- In a small bowl, add the cream cheese, sugar, egg yolk, lemon juice, and vanilla. Use a handheld mixer to mix on low until smooth. Set aside.
- Remove the puff pastry and flatten out on a clean surface. Roll out to shape into an even rectangle if needed.
- Cut each slab into six even rectangles. Cut slits in the middle of six of the rectangles (for the top piece). Place the other six rectangles evenly spaced out on a sheet pan lined with parchment paper.
- To the uncut pieces, add about two tablespoons of each of the cream cheese mixture and strawberry jam (place in middle side-by-side, leaving at least a half inch of space all the way around the pastry rectangle).
- Dip your fingers in water and dampen the edges of the rectangle, then place over the top piece and seal by pressing down with your fingers or with a fork.
- Brush the tops of each pastry with egg wash.
- Bake for 25-30 minutes or until golden brown. Let cool slightly before enjoying.
Did you try this recipe? Make sure to give it a rating and leave a comment below and tag Table Nutrition in your photos on social media!
