Cream Cheese Puff Pastry

Posted on

This Cream Cheese Puff Pastry is easy to make and delicious! You can fill it with fruits, berries, jam, or just the cream cheese filling. This versatile recipe lets you create different flavors. I’ve tried it with strawberries, blueberries, blackberries, raspberries, jam, and even plain cream cheese.

Though this recipe resembles a cream cheese Danish, it’s not quite the same. Unlike a Danish, which uses yeast-leavened dough, this recipe uses puff pastry.

Tips for Making Cream Cheese Puff Pastry

  • Don’t Overfill: Avoid putting too much filling in the pastries; it might leak out during baking.
  • Scoring the Dough: Score the dough carefully. Don’t cut all the way through, just enough for the edges to rise.
  • Bake at 375°F: Ensure your oven is preheated to 375°F. Baking at a lower temperature might prevent the pastries from rising properly.
  • Serving and Storing: These pastries taste best fresh, but leftovers can be kept in the fridge for a day. Reheat in a toaster oven or at 350°F in a regular oven for 5-10 minutes before serving.
  • Freezing Option: You can assemble and freeze the pastries to bake later. If freezing, don’t brush with egg wash until ready to bake.

Cream Cheese Puff Pastry

Prep Time 30 minutes
Cook Time 21 minutes
Course Dessert
Servings 12


Puff Pastry

  • 2 sheets of puff pastry

Cream Cheese Filling

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract

To Assemble

  • Berries jam, or fruits of your choice

Egg Wash

  • 1 egg beaten
  • ¼ cup coarse sugar

To Serve

  • ½ cup powdered sugar
  • 1 tbsp milk


Prepare the Puff Pastry

  • Thaw the Puff Pastry: Let the pastry sit at room temperature for 30 minutes to 1 hour, or microwave wrapped in paper towels for 15 seconds on each side until you can unfold it easily.
  • Preheat the Oven: Set your oven to 375°F.

Make the Cream Cheese Filling

  • Mix Ingredients: Beat the cream cheese with the sugar on medium speed for 2 minutes. Add the egg yolk, lemon juice, and vanilla. Mix until smooth.

Assemble the Pastries

  • Cut the Pastry: Unfold each pastry sheet and cut each into 6 rectangles.
  • Prepare for Baking: Place the rectangles on a baking sheet lined with parchment paper or a silicone mat.
  • Score the Dough: Score a smaller rectangle in the center of each pastry without cutting all the way through.
  • Add the Filling: Spoon a couple of tablespoons of filling into the center. Top with berries, a teaspoon of jam, or leave plain.

Apply Egg Wash

  • Brush the Pastries: Whisk the egg and brush around the edges of the pastry. Sprinkle with coarse sugar.


  • Bake Pastries: Bake in the preheated oven for 15 to 20 minutes until the pastry is golden brown and puffed. Avoid underbaking to ensure the center is fully cooked.
  • Cool Down: Let the pastries cool for about 10 to 15 minutes.


  • Mix Glaze: Combine the powdered sugar and milk until thick but runny. Adjust with more sugar or milk as needed. Keep the glaze covered to prevent it from hardening.
  • Apply Glaze: Drizzle the glaze over the pastries using a spoon, or simply sprinkle with powdered sugar if preferred.

Serve and Store

  • Serve Fresh: These pastries are best enjoyed fresh.
  • Reheat: Store leftovers in the fridge for up to 2 days and reheat in a toaster oven or at 350°F for 5 to 10 minutes.


  • Lemon Juice: Don’t skip the lemon juice—it enhances the tanginess and helps the filling set.
  • Lemon Zest: For a lemon-flavored filling, add 1-2 tablespoons of lemon zest.
  • Berries: Use small berries or chop larger ones like strawberries.
  • Make Ahead: You can assemble and freeze the pastries for later. Brush with egg wash just before baking.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating