Cream Cheese Puff Pastry
If you’re looking for an easy puff pastry recipe that delivers bakery-style results, this Cream Cheese Puff Pastry is it. The flaky pastry, the tangy cream cheese center, and the option to top each one with fresh fruit, jam, or nothing at all makes this recipe incredibly versatile. I’ve made versions with strawberries, blueberries, blackberries, cherries, and even plain cream cheese, and every variation turns out beautifully.
If puff pastry is new to you, I also have a full Puff Pastry Guide that walks through how to handle and bake it so you get a perfect rise every time.
Why You’ll Love This Recipe
- Bakery-style pastries with almost no effort
- A creamy, tangy filling that comes together in minutes
- Flaky, golden puff pastry that feels indulgent without being complicated
- Easy to customize with any fruit, jam, or topping you already have
- Works for breakfast, brunch, dessert, or holidays
- Reliable results, even if you’re new to puff pastry recipes
Ingredients needed
Below are the ingredients you’ll need and a quick walkthrough so you can make these pastries confidently at home.
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- Puff pastry: can be found in the frozen food aisle at the grocery store, or you can make your own from scratch. I have a wonderful homemade puff pastry recipe you can follow.
- Cream cheese: full fat works best, but you can use lower fat, but the result will be a less rich filling.
- Granulated sugar: just a bit of sugar for sweetness, this pastry is not overly sweet.
- Egg yolk: makes the filling creamy.
- Lemon juice: gives a tangy taste to the pastry and also helps the filling obtain a firm consistency.
- Pure vanilla extract
- Powdered sugar: for the glaze or for sprinkling on top before serving
- Milk: to make the glaze
Puff Pastry Dough
First things first, make sure the puff pastry is thawed. Remove it from the freezer and let it sit on the counter for 30 minutes before using. You can also microwave the pastry wrapped in paper towel for 15 seconds on each side to speed up the thawing process.
Cream Cheese Filling Instructions
Beat the cream cheese and sugar until smooth. Add the egg yolk, lemon juice, and vanilla, and mix again. That’s it. You can fold in lemon or orange zest if you want a citrus note. One batch of filling makes enough for 12 pastries (2 puff pastry sheets).
Assemble the Cream Cheese Puff Pastry
- Cut the thawed pastry sheet into 6 rectangles.
- Place on a lined baking sheet and lightly score a smaller rectangle inside each piece—don’t cut all the way through.
- Add a couple tablespoons of filling to the center.
- Add berries or fruit if using.
- Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until puffed and golden, 15–20 minutes.
To serve
To serve the pastries, you can sprinkle powdered sugar on top, or drizzle a sugar glaze. Making the glaze is super easy, just whisk powdered sugar and milk together. Simply use a spoon to drizzle it over the cooled pastries.
Variations
These cream cheese puff pastries have a delicious cheesecake flavor, and you can customize it to your liking by adding anything you want to them.
- Biscoff or lemon curd
- fresh berries
- sliced peaches or cherries
- raspberry jam
- chocolate hazelnut spread
- dulce de leche
Tips for successful pastries
- Don’t over fill the pastries with filling before baking, or the filling will leak out.
- Bake at 375ºF or higher so the pastry rises properly and you obtain the flaky layers.
- These taste best fresh, but leftovers keep well for a day in the fridge.
- Baked pastries can be reheated at 350ºF for a few minutes.
- You can freeze the assembled pastries (without egg wash) and bake straight from frozen.
These pastries are wonderful served for breakfast, brunch, for dessert, or afternoon tea time snack. They are delicious treats to be enjoyed at anytime! And I haven’t met anyone who hasn’t loved them!
If you love these Cream Cheese Puff Pastries, you’ll definitely want to try a few more of my favorite puff pastry desserts. For something fruity and fresh, my Blueberry Puff Pastry and Cherry Turnovers are always a hit. If you’re craving something rich and indulgent, the Boston Cream Puff Pastry or Pecan Pie Pastry are perfect for special occasions.
If you enjoy savory dishes made with puff pastry, try this Tomato Tart, or these wonderful Spinach Puffs (ps. they feature a cream cheese filling and bacon).
I hope you enjoyed today’s recipe, leave a comment below, or tag me on instagram if you make this recipe!
Cream Cheese Puff Pastry
This Cream Cheese Puff Pastry is one of my favorite puff pastry recipes—easy, flaky, and delicious. Make it with berries, jam, or a simple tangy cream cheese filling.
Ingredients
Puff Pastry
- 2 sheets puff pastry store-bought, or homemade recipe here
Cream Cheese Filling
- 8 oz. cream cheese softened 226 grams
- ¼ cup granulated sugar 50 grams
- 1 large yolk
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
To assemble
- berries, jam, or any fruits
Egg wash
- 1 egg
- ¼ cup coarse sugar
To serve
- ½ cup powdered sugar 62.5 grams
- 1 tbsp milk
Instructions
Puff Pastry
- Thaw the puff pastry according to the package instructions. The pastry should be cold but pliable enough to unfold without cracking. If it becomes very soft or warm while you are working with it, place it back in the refrigerator for 10 to 15 minutes.
- Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone mats.
Cream Cheese Filling
- Place the softened cream cheese in a medium bowl. Beat with an electric mixer on medium speed for about 30 seconds, just until smooth.
- Add the granulated sugar and beat for about 1 minute, until incorporated. Scrape down the sides and bottom of the bowl.
- Do not overbeat the cream cheese. Beating cream cheese for too long can cause it to become increasingly soft and runny.
- Add the egg yolk and mix briefly, just until incorporated. Scrape the bowl thoroughly again.
- Add the lemon juice and vanilla extract and mix on low speed just until combined.
- Cover the filling and place it in the refrigerator while you prepare the puff pastry. Keeping the filling cold makes the pastries easier to assemble and helps prevent the filling from spreading excessively during baking.
- Make ahead: The cream cheese filling can be made up to 2 days ahead and stored tightly covered in the refrigerator.
To assemble
- Unfold the cold puff pastry sheets.
- Cut each sheet into 6 rectangles, for 12 pastries total.
- You can lightly roll the puff pastry before cutting if desired. This will give you a slightly larger sheet and you may be able to make more pastries, but the pastry will also be thinner and will generally have a little less height after baking. I usually do not roll out the pastry because I prefer thicker, puffier pastries.
Transfer the rectangles to the prepared baking sheets, leaving space between each one.- Using a sharp knife, lightly score a smaller rectangle approximately 1/2 inch (1.25 cm) from the edges of each pastry. Do not cut all the way through the dough.
- Optional but helpful: prick the center of the pastry 2 or 3 times with a fork, staying inside the scored border. This encourages the edges to puff while keeping the center flatter for the filling.
- Spoon approximately 1 ½ tablespoons of cream cheese filling into the center of each pastry, keeping it inside the scored border.
- If the filling feels too soft or runny to spoon neatly onto the pastry, refrigerate it for 10 to 20 minutes, then continue assembling.
- Top the cream cheese with berries, thinly sliced peaches or plums, or approximately 1 teaspoon of jam. You can also bake the pastries with only the cream cheese filling.
- The cream cheese filling makes enough for approximately 12 to 15 pastries, depending on how much filling you use in each one.
- If the pastry has become soft while assembling, refrigerate the entire baking sheet for 10 to 15 minutes before baking.
Egg wash
- Whisk the egg until smooth.Lightly brush the exposed pastry around the filling with the egg wash.
- Avoid brushing egg wash down the cut sides of the pastry, because it can seal the layers together and interfere with the rise.
- Sprinkle the edges with coarse sugar.
Baking
- Bake the pastries in the preheated 375ºF (190ºC) oven for about 20 to 25 minutes, or until deeply golden brown and well puffed.
- The pastry should be a deep golden brown, not pale golden. Underbaked puff pastry may look finished on the outside while the layers underneath the filling remain doughy.
- Let the pastries cool on the pan for about 10 minutes, then transfer to a cooling rack.
Glaze
- Add the powdered sugar to a small bowl. Add 1 tablespoon of milk and whisk until smooth.
- The glaze should be thick enough to leave visible ribbons on top of the pastries, but fluid enough to drizzle easily from a spoon.
- If the glaze is too thick, add more milk ½ teaspoon at a time. If it becomes too thin, add a little more powdered sugar.
- Keep the glaze covered until ready to use. It will begin to form a crust as it sits. If it thickens too much, whisk in a very small splash of milk to loosen it again.
To serve
- Drizzle the glaze over the pastries using a spoon, moving it back and forth over the tops.
- You can also transfer the glaze to a small piping bag or zip-top bag, snip a tiny opening in the corner, and drizzle thin lines over the pastries for a neater look.
- Instead of glaze, you can dust the cooled pastries lightly with powdered sugar.
- Serve the pastries slightly warm or at room temperature.
Storage
- You can store the pastries in the refrigerator for up to 2 days. To reheat, place them in a toaster oven for a few minutes, or in a 350ºF oven for 5 to 10 minutes, until warmed through.
- If I’m just enjoying one myself and don’t need the pastry to be quite as crisp, I’ll sometimes microwave it for about 5 to 10 seconds.
Notes
Thawing puff pastry: Thaw the puff pastry until it is cold but pliable enough to unfold without cracking. You can leave it at room temperature for about 30 to 60 minutes, depending on how warm your kitchen is.
Microwave method: For a quicker method, wrap each frozen sheet loosely in paper towels and microwave for about 15 seconds, flip it over, then microwave for another 15 seconds. If needed, continue in very short increments just until the pastry can be unfolded. Be careful not to let the puff pastry become warm or overly soft. If it does, refrigerate it for 10 to 15 minutes before assembling the pastries.
Puff pastry brands: The brand of puff pastry can make a noticeable difference in how much the pastries rise. Some brands bake flatter than others because of differences in thickness, fat content, and laminated layers. In the United States, I usually use Pepperidge Farm puff pastry, which gives me consistent results with this recipe.
Rolling out the puff pastry: I typically use the puff pastry directly from the package without rolling it out because this gives the pastries thicker layers and a more pronounced puff. You can gently roll the pastry with one or two light passes of a rolling pin if you want a slightly larger sheet or want to make additional pastries. Keep in mind that thinner pastry may not rise quite as high.
Cream cheese filling consistency: The cream cheese filling should be creamy but thick enough to hold its shape when spooned onto the pastry. Avoid overbeating the cream cheese, as this can make the filling softer and runnier. If the filling becomes too soft while mixing or assembling, refrigerate it for 10 to 20 minutes before continuing.
Make ahead: The cream cheese filling can be made up to 2 days ahead and stored covered in the refrigerator.
Yield: The cream cheese filling makes enough for approximately 12 to 15 pastries, depending on how much filling you add to each one. I use about 1½ tablespoons of filling per pastry.
Lemon juice: The small amount of lemon juice balances the sweetness and enhances the tanginess of the cream cheese without making the filling taste strongly of lemon. For a more pronounced lemon flavor, add 1 to 2 teaspoons of finely grated lemon zest.
Berries: Blueberries and raspberries work especially well because they are small and release relatively little liquid. If using strawberries, chop or thinly slice them before placing them over the cream cheese filling.
Peach and plum variation: Thinly sliced peaches or plums are excellent with the cream cheese filling. Arrange about 2 to 3 thin slices over the filling before baking. If the fruit is especially ripe or juicy, blot the slices gently with a paper towel before adding them to the pastries to help prevent the centers from becoming soggy.
Spices: Cinnamon and cardamom pair especially well with peach and plum pastries. You can add about ¼ teaspoon cinnamon or ⅛ to ¼ teaspoon cardamom to the cream cheese filling. A small pinch of nutmeg also works well. For a subtle almond flavor, replace about ¼ teaspoon of the vanilla extract with almond extract. For peach or plum pastries, you can also finish the baked pastries with the glaze and a very light dusting of cinnamon or cardamom.
Jam: Use about 1 teaspoon of jam per pastry. Avoid adding too much, as it can bubble over the edges during baking. You can also lightly swirl the jam into the cream cheese filling before baking.
Keeping the pastry cold: Puff pastry rises best when it is still cold when it goes into the oven. If the pastry becomes very soft while assembling, place the entire baking sheet in the refrigerator for 10 to 15 minutes before baking.
Serving: These pastries are best served slightly warm or at room temperature.
Homemade puff pastry: here is a homemade puff pastry dough recipe.
Nutrition
Serving: 1pastryCalories: 230kcal
Tried this recipe?Let us know how it was!
Can these be frozen after baking instead of prior?
Yes, they can be frozen after baking. Let them cool completely first, then place them on a baking sheet and freeze until firm, about 1 to 2 hours. Transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 1 to 2 months.
Thaw them overnight in the refrigerator because of the cream cheese filling. For the best texture, reheat them in a 325°F oven for about 8 to 12 minutes. The puff pastry may not be quite as crisp as when freshly baked, but reheating will help.