These are so simple and yet so beautiful! Perfect for any brunch, breakfast, bridal or baby shower or on Christmas or Easter morning! Also great for your kids to help out too! Make sure to watch the video link to see how to make the cuts. Enjoy - you will surely impress anyone with these!
Video Tutorial: Watch Here
Cream Cheese Filling
INGREDIENTS
- 1 8-oz block cream cheese
- ¼ cup granulated sugar
- ½ tsp vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
- 1 sheet thawed puff pastry
- 5 strawberries, halved with stems removed
- 9 Tbsp. cream cheese filling, recipe above
- powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½-centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it toward the 2 cuts near the bottom.
Take the bottom flap and fold it toward the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
- 1 sheet thawed puff pastry
- 20 raspberries
- 4 Tbsp. cream cheese filling, recipe above
- Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½-centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it toward the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Blueberry Pinwheels
Makes 9 pastries
INGREDIENTS
- 1 sheet thawed puff pastry
- 36 blueberries
- 9 Tbsp. cream cheese filling, recipe above
- Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it toward the center. Fold every other flap toward the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Chocolate Braid
Makes 2 Pastries
INGREDIENTS
- 1 sheet thawed puff pastry
- 1/2 - 3/4 Cup Milk Chocolate Chips
- 9 Tbsp. cream cheese filling, recipe above
- Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 2 equal halves.
Make 5 cuts at a diagonal on each side about 3 inches long. (watch video)
Place about 1/2 of the cream cheese filling in the middle, then place chocolate chips on top.
Fold one of the cuts over mixture and then fold another cut from the other side to create a criss-cross braid, repeat until all of the cuts are folded over.
Repeat with the other half of the puffed pastry sheet.
Bake for 15–20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Source: Tasty
No comments:
Post a Comment