Simple and stunning recipes are always a hit! All you need is a handful of ingredients for fast and fresh 5-Ingredient Strawberry Breakfast Pastries.
While we’ve mastered a blueberry-cream cheese version, aced a raspberry pinwheel variety, and even perfected a multi-berry spin, this time, simplicity shines with just a handful of ingredients in this 5-star-rated recipe for 5-Ingredient Strawberry Breakfast Pastries!
When it comes to easy but impressive recipes, these breakfast pastries take the cake. With just a few basic ingredients and 30 minutes (including the time it takes to eat
one all of them), you’ll be ditching every last frozen, store-bought option and DIY’ing your way to the best way to start any day.
Ready-made puff pastry is the unsung hero of the freezer aisle, and it helps make 5-ingredient recipes look worthy of a bakery display case. It’s also a great ingredient to have stashed away in the freezer for last-minute guests.
The key to perfecting Strawberry Breakfast Pastries is the a flavor-packed base made up of cream cheese and jam. It gives off a danish-inspired vibe with a hint of creaminess.
Top off each pastry with vibrant strawberry slices for freshness or swap in your preferred berry of choice.
A quick egg-wash makes these pastries shine, and a dust of sanding sugar takes these from home-baked to professionally-baked status real quick.
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- 1 sheet puff pastry (half of a 17.3-ounce package), thawed
- 1/4 cup cream cheese, at room temp
- 1 Tablespoon strawberry jam
- 1 1/2 cups sliced strawberries
- 1 large egg
- Sanding sugar, for topping (optional)
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat.
- Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1 inch apart.
- Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork.
- In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries.
- Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then sprinkle them with sanding sugar (optional).
- Bake the pastries for 15 to 17 minutes until golden and puffed.
- Remove the pastries from the oven oven and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Could I prep the pastry the night before and assemble day of? I have never worked with puff pastry so I’m not sure how it holds up. Thank you
Hi Debbie – I’ve never tried prepping them in advance but my concern is that the puff pastry would get soggy with the cream cheese mixture resting on it for that length of time. Instead, I’d recommend baking the pastries the night before and storing them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)
Kelly, if you could add a tab to your page providing access to order ingredients for the “Mentioned Recipe” at their favorite local Supermarket. Boy that could be a profitable tool for you and great benefit to the people that visit your pages. I Love your Recipes!!!!
Thanks, Derrick! I’m thrilled you’ve been enjoying Just a Taste!
Dose this use a metric system?
Hi Jane! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)
can you make these ahead of time and store them and if so how best? so pretty!!!
Hi Suzi! I’d recommend baking the pastries the night before and storing them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)
How many does this make? 6 or 12?
Hi Angelina! This recipe makes 6 pastries.
I haven’t made it…yet. Plan to in the morning (surprise for the family). Can these be frozen/refrigerated after serving (if not all eaten?)
Hi Michelle! I’d recommend storing them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)
Could you do this with frozen sliced strawberries? Or is this a summer-only treat?
Hi Anna! You’ll want to thaw the fruit to release as much moisture as possible. Any water will cause the cream cheese mixture to be too loose and separate.
Sorry forgot the stars. Patsy
This is a wonderful breakfast. Husband loves it. Looks wonderful. What a success. Made my chess and jam, and cut up my strawberries the night before. Great for overnight company.
I’m thrilled you enjoyed the recipe, Patsy!
Can I freeze these after I make them
Hi Jean – I’ve never tried freezing them so I’m not sure what the texture would be and how the reheating would work. Let me know if you give it a shot!
Holy cow! These are sooo good, they should come with a warning.
I left mine in the oven for maybe 8 minutes longer (kept checking every 2 minutes) because they weren’t brown enough. I also added extra jam to the cream cheese and I made a quick glaze with confectionery sugar, vanilla extract and milk, for added sweetness. I couldn’t stop at one and either could my husband. They are THAT good. Thanks for sharing this recipe.
Love reading this, Amy! I’m so thrilled you and your husband enjoyed the pastries!
Can this be made the night before?
Hi Sandra! I’ve never tried prepping them in advance but my concern is that the puff pastry would get soggy with the cream cheese mixture resting on it for that length of time. Instead, I’d recommend baking the pastries the night before and storing them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. :)
Use a silpat, that will take care of the problem with bottom not done.
Silpats are the best!
Kelly, we don’t eat cream cheese, nor any other cheese. Can this be made without cheese?
Absolutely! Try using a little strawberry jam as the base, or simply skipping the cream cheese portion altogether.
Did you try with Toffuti or dairy free cream cheese? Wayfare makes one. It could work.
My sister-in-law, who hates everything I make, loved this. Wants it again. I made my own pie crust and baked very carefully. I egg-washed the edges but didn’t sprinkle with any sugar. Wow. I feel like a miracle just happened.
Woohoo! I’m so glad to read this, Bob!
I did crescent rolls and raspberries. So good! Light dusting of powdered sugar on top. They were light and really highlighted the berries rather than filling and dough. Loved it…this is a keeper!!!!
I’m thrilled you enjoyed the recipe, Jana!
Could you use cresent rolls instead of puff pastry?
Hi Bethany – I’ve never tried this recipe with crescent rolls, however, another reader has had success in doing so. Let me know if you give it a shot!
I did not make these but they look delicious! Do you have suggestions for a savory version for a brunch?
Thanks, Dee! You could top them with bacon or sautéed squash. I actually have a savory version coming soon to the site. Stay tuned!
I made these for a Mother’s Day brunch and they were awesome! Tasted great and looked pretty! They were the first thing gone and everyone was asking for more. Will definitely double the recipe next time. Another great Just A Taste recipe!
Awesome! I’m so glad you enjoyed the recipe, Nicholas! And I’m thrilled you’re enjoying Just a Taste :)
Your video and instructions are a little different regarding the sugar. Are you putting in on before or after you bake? Also, can these be stored once baked?
Hi Sara! Sorry for the confusion. If you’d like to add the sanding sugar, add it before you bake the pastries (brush the edges of the pastry with the eggwash then sprinkle them with sanding sugar). As for storing them, you can do so in an airtight container in the fridge. The fruit should last a day or so, but they really are best served on the day you make them.
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