Vanilla Cream Cheese Puff Pastries
makes: 12-15 pieces Prep time: 30 min Cook Time:20 mins
Total Time: 50 mins
Ingredients
1 pkg puff pastry or puff pastry sheets
1 250g block cream cheese softened
2 tbsp powdered sugar
2 tbsp bourbon vanilla
1/2 cup white sugar
Butter (for greasing pan)
Fresh Strawberries (for top)
Directions
Prep the Pastry:
Preheat the oven to 350°F (175°C).
Grease a muffin pan with butter.
Roll out the puff pastry (if not pre-cut) and cut into 12–15 squares.
Place each square into the muffin tin, gently pressing the pastry to form cups.
Egg Wash & Sugar:
In a small bowl, whisk the egg.
Brush each pastry square with the egg wash and sprinkle with white sugar.
(For added sparkle and texture, use coarse sugar if available.)
Bake:
Bake in the preheated oven for 15–20 minutes, or until golden brown.
Remove from the oven and let the pastries sit for about 1 minute.
Carefully lift each puff out of the pan using a spoon if needed. Set aside to cool.
Make the Filling:
While the pastries bake, whip the cream in a stand mixer on medium speed.
Gradually add the powdered sugar and vanilla extract.
Once the whipped cream is fluffy, add the softened cream cheese and whip until smooth.
For extra sweetness, mix in an additional 1–2 tbsp of powdered sugar if desired.
Optional: Fold in diced strawberries for a berry-infused filling.
Assemble:
Once the puff pastry cups have cooled completely, spoon or pipe the cream cheese filling into each cup.
Top with a fresh strawberry.
For added indulgence, drizzle melted dark chocolate or sprinkle with Dutch chocolate sprinkles.
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
Note: These pastries are best enjoyed the next day as the flavors meld and the cream sets!
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh