Up your brunch game with this fast and fresh recipe for Fruit and Cream Cheese Breakfast Pastries topped with your choice of fruit.

White serving plate containing Fruit and Cream Cheese Breakfast Pastries topped with blueberries with more pastries in the background topped with raspberries

Store-bought puff pastry has starred in many a versatile creation around these parts, from baked eggs and sticky buns to tarts and turnovers. But when it comes to puff pastry’s role in the early a.m., it absolutely steals the show when baked into quick and easy breakfast pastries topped with tangy cream cheese filling and piled high with the season’s freshest fruits.

 

Fruit and Cream Cheese Breakfast Pastries Recipe

The real beauty of these bite size snacks is that they’re completely compatible 365 days a year with a wide range of fruit toppings. Opt for plump pomegranate seeds in the winter, hearty rhubarb in the spring, juicy berries in the summer, or crisp apples and pears in the fall. Best of all, they’ll be on your breakfast table in 30 minutes or less.

Fruit and Cream Cheese Breakfast Pastries Recipe

In need of more quick but impressive morning meals? Don’t miss Raspberry Pinwheel Pastries, Overnight Egg Casserole with Breakfast Sausage or Strawberry Cheesecake Stuffed French Toast.

Fruit and Cream Cheese Breakfast Pastries Recipe

Fruit and Cream Cheese Breakfast Pastries Recipe

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Breakfast

Fruit and Cream Cheese Breakfast Pastries

Up your brunch game with this fast and fresh recipe for Fruit and Cream Cheese Breakfast Pastries topped with your choice of fruit.
4.91 from 21 votes
Fruit and Cream Cheese Breakfast Pastries Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 8 pastries

Ingredients 

  • 6 ounces cream cheese, at room temp
  • 2 Tablespoons sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 1 1/2 cups fruit (See Kelly’s Note)
  • 1 large egg
  • Sanding sugar (optional)

Instructions 

  • Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
  • Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.
  • In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.
  • Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Kelly’s Note:

  • Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 288kcal, Carbohydrates: 24g, Protein: 4g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 154mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Vitamin A: 450IU, Vitamin C: 1.8mg, Calcium: 29mg, Iron: 1.1mg

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Comments

    1. Hi Erika! No, you’ll want to only partially cut through the pastry (not all the way through it). This creates a border around the edge and helps prevent the filling from spilling out. :)

  1. I have made these a couple of times for my family. Easy and delicious! Everyone loves them. I have tried all different kinds of fruit and they are all great! Thanks for the recipe!

  2. Like April, ours were still raw aside from the outer edge even after baking *twice* as long. It seems like the filling kept them from being able to bake under the centers. (This was using homemade puff pastry, but we used some of the same batch for other things that were fine.)

    1. Hi Jay! I’m not certain why they were raw in the center. Did you confirm your oven temp was correct?

  3. 5 stars
    These are delish!! My first time baking pastries, so I got worried when I looked inside the oven and saw the fruit falling off because it was expanding so much, but it deflated when they came out and yum! I can’t wait to make this again!

    1. Hi Libby – 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. :)

    1. Hi Katy – That *should* work but you just don’t want it to have too much liquid/moisture that it’ll run out of the pastries.

  4. I have attempted to make these twice now and both times I took the pastries out when they looked done on the outside (as per the timing with the recipe). However, when I cut into them the middle (under the cream cheese) is completely under-baked. Any suggestions here? I’m wondering if maybe I’m putting too much cream cheese and it’s weighing down the pastry too much, although I don’t feel like I’m putting that much. Any advice is greatly appreciated! I’ve had the same issue with the apple turnovers and chocolate pastry twist and it’s so unfortunate!

    1. Hi April – I’ve never experienced the pastry being raw on the bottom for any of the recipes you’ve mentioned. Is your baking rack in the center of your oven? And do you have an oven thermometer to ensure your oven is running at the correct temperature?

  5. I didn’t use any of the lemon because we don’t like lemon at our house. They didn’t get nicely golden or puff up that well so next time I will try a different puff pastry brand. The cream cheese filling was good with raspberries, strawberries and blueberries.

    1. Hi Mary – I’ve never tried freezing them so I’m not sure what the texture would be like and how the reheating would work.

  6. I’d love to make these without egg (sin’s gf is allergic)… Do you know if it would still turn out okay?

    1. Hi there! Absolutely. You could sub in melted butter for the eggwash or just skip it, although the pastries won’t be as golden brown on top if you omit it.

  7. Made these today. They came out so good and were better than I thought they’d be.
    Add good amounts of sanding sugar

  8. I’ve made these twice. The first time I followed the recipe and we thought they were good. My son was asking for them again, so I went to make them this morning and realized I didn’t have lemons or vanilla (I’m not sure how that is even possible!). I left the zest and lemon juice out and subbed almond extract for the vanilla. I used apples (sprinkled with cinnamon, peaches, and blueberries. They were so good! We all prefer the almond extract to vanilla.

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