Ingredients

The following ingredients have 12 Servings
  • Pastries
  • 1 standard box puff pastry (2 sheets) thawed in fridge overnight
  • 8 ounces cream cheese, softened
  • one egg yolk
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • about 6 tablespoons berry jam
  • 3/4 cup powdered sugar
  • 1/4 teaspoon almond extract (or vanilla extract)
  • water
  • 1 egg
  • 2 tablespoons water
  • coarse sugar, optional

Instruction

  • Line a rimmed baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, whip cream cheese until fluffy and smooth.  Add egg yolk, sugar, and extracts and mix until smooth, set aside.
  • Remove puff pastry sheets from packaging.  Working with one at a time, unfold onto lightly floured work surface.  Use a rolling pin to very lightly roll pastry in all directions, keeping it in an even rectangle shape.  Dough should not extend more than about 1/2-1 inch on all sides.
  • Cut dough one direction on each of the 2 folded creases.  Cut dough just one more time the other direction, down the center, creating 6 even rectangles.  Place rectangles evenly spaced on baking sheet.  Using a knife, lightly score each rectangle about 1/4 inch in on all sides.  Do not cut all the way through the dough.
  • Place a heaping tablespoon of cream cheese filling in the center of each rectangle and gently spread it around slightly, but not extending over the scored parts of the dough.  Create a slight well in the center of the cheese mixture and fill with 1-1 1/2 teaspoons jam if desired.
  • To make egg wash, whisk egg and water together until smooth.  Use a pastry brush to lightly brush wash around outer scored edge of dough and sprinkle with a little coarse sugar if desired.
  • Bake at 400 degrees until pastry is puffed and edges are golden brown, about 14-16 minutes. Cool before serving.