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 22 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. 5 stars
    This recipe was great with nonfat plain Greek yogurt substituted for cream cheese, and 1/2 the sugar. Came out beautifully, very tasty. BUT, cooked for almost 45 mins, so I don’t know where 18 mins comes from. I will make these over and over again…very good.

    1. Hi Ruth! 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.

    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. :)

  2. 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!

  3. 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?

  4. 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.

  5. 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?

  6. 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.

  7. 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.

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

  9. 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.

    1. Hi Joni – 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.

    1. Hi Jamie! Yes, you’ll want to store the pastries in an airtight container in the fridge. They’ll still taste great up to 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 Michelle – 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 Shannon – That *should* work but you just don’t want it to have too much liquid/moisture that it’ll run out of the pastries.

  10. Have you tried this filling with mini pie tart shell? If so, how did it turn out? I have some leftover mini pie shell in the freezer that I would like to use up.

    1. I’ve never tried that before so I can’t say for certainty what the results would be. Let me know if you give it a shot!

    1. Great question, Hannah! I’ve never tried that substitution so I can’t say for certainty what the results would be but I think it *should* work. Let me know if you give it a shot!

  11. Can these be made ahead and frozen the heated up.? Also if I wan to make my own puff pastry dough what effect would it have if I I used bleached flour verses unbleached? Is there really a difference in the baking process?

    1. Hi Debbie – I’ve never tried freezing them so I’m not sure what the texture would be like and how the reheating would work. And I’ve never tried making my own puff pastry so, unfortunately, I can’t weigh in on what the results would be!

  12. These look amazing!
    Do you have to use a circle for the cut out?
    Can I use pie filling or jam?
    If I were to use a square shaped, how would you suggest to make the boarder line?
    Thank you

    1. Hi Cassandra! You’d 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.

    1. Hi Yasmin! Yes, the pastries will still taste great (I’ve eaten them many times 24 hours after making them!). Once they are cooled, store in an airtight container in the fridge until ready to serve. And if you prefer a warm pastry, you can reheat them at 250°F for a few minutes. Enjoy!

  13. 5 stars
    I love this recipe! My whole family loves this recipe! Can you prepare the puff pastry and pastry cream the night before and just put it all together in the morning? We have a ton of boys being hosted for dnow at our house and i don’t want to wake them up in the morning!

    1. Hi Stephanie! I’d recommend making 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. I hope that helps!

  14. Hi! Can i use a hand mixer with the normal attachments instead of a standing mixer with the paddle? I don’t have one.

  15. 5 stars
    My husband made these for me this morning. Delicious! I like the flaky puffed pastry and the fresh lemon flavor throughout. Definitely a keeper!

  16. Could I make these and omit the fruit, and then after removing them from the oven spoon canned blueberry or cherry pie filling over them?

  17. 5 stars
    I think I’ll make the cream cheese mix the night before, refrigerate overnight & just assemble and bake in the morning – this will be great for Christmas morning, thanks

  18. 5 stars
    Scoring around the edge….do you bring the edge up to hold the filling in? I am trying to figure out how the scoring works. Love this recipe.

    1. Hi Dee! Scoring the edge means to use a sharp knife to partially cut through the pastry (don’t cut all the way through it). This creates a border around the edge and helps prevent the filling from spilling out. Enjoy!

  19. Can I make here breakfasts Pastry treats the night before for breakfast. Do they need to be refrigerated overnight

    Thanks, Kathy

    1. Yes, I’d recommend refrigerating them, although they’re definitely best served on the same day they’re prepared.

    1. Hi Irina! You’d 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.

  20. They look so nice :) Have you made these with rhubarb? Would you recommend cooking the rhubarb first? I’m not sure that 15 min would be long enough if it was raw.

    1. Hi Lisa! I’ve never used rhubarb in this recipe, however, I think if you thinly slice the rhubarb diagonally (1/8 inch) it should work. Would love to hear your results if you give it a shot!

  21. do they have to be warmed up after refrigerating them or just cold. Also would crescent roll dough be able to work as well.

    1. If you prefer a warm pastry, I’d recommend reheating them at 250°F for a few minutes. And puff pastry is best!

  22. I’m excited to try this recipe for our guests! How well do you think the pastries would do in the freezer and then thawed in the refrigerator the day before. Too soggy?

    1. Hi Marlowe! I’ve never tried freezing them so I’m not sure what the texture would be like and how the reheating would work. However, you could make them up to 24 hours in advance and store them in an airtight container in the fridge. They’ll still taste great (I’ve eaten them many times 24 hours after making them!). I hope that helps!

  23. Do you think adding frozen berries will work as well as fresh? I definitely want to try these with my daughter’s tomorrow. But ONLY have frozen berries, maybe there is something else I can make as topping from frozen? Please give me some advice.

    1. Hi Jessica! You’d 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.

    1. Hi Stephanie! You’d just want to thaw it to release as much moisture as possible, otherwise you run the risk of any water causing the cream cheese mixture to be too loose and separate.

  24. 5 stars
    Do you suggest serving these cold or warm? I was thinking about making them for a breakfast potluck at work. And I’m making them at night to serve in the morning.

    1. Hi Jess! They definitely are enjoyable on day 2 (I’ve eaten them many times 24 hours after making them!) but store them in an airtight container in the fridge overnight.

  25. Hi, silly question, but why does the recipe ask to lightly score a circular border around the edge and prick the middle?

    1. Hi Chris – Not a silly question at all! Creating a border around the edge helps prevent the filling from spilling out, and pricking the center keeps the inside from rising as much as the edges. :)

  26. 5 stars
    HI Kelly,
    I’m making these tonight for Christmas brunch tomorrow. Do you recommend I put in fridge over night or leave out in air tight container? Thanks for you help.

    1. Hi Diana! So sorry I’m just responding, but I recommend they be stored in an airtight container in the fridge for up to 48 hours.

  27. 5 stars
    I made these for a Thanksgiving dessert and they were delicious! Instead of berries I used the jarred lemon curd and it worked out great…much easier than a lemon meringue pie. I did make one change to the crust though, instead of cutting them into circles and wasting all that delicious puff pastry, I simply cut each pastry section into 9 squares; I also got more desserts this way. Thank your for the great idea!

    1. That may work but you just don’t want it to have too much liquid/moisture that it’ll run out of the pastries!

  28. Can’t wait to try these breakfast pastries. I am expecting relatives and wanted to have these made in advance. My question is if I bake and cool completely and then store in a air tight container in a pleasant room temperature will they remain fresh? I know cream cheese is being used but it’s baked. Will the pastries remain crisp and not get soggy?

    1. Hi Tonia! I’ve never tried making them that far in advance so I’m not sure to what degree they would get soggy. They definitely are enjoyable on day 2 (I’ve eaten them many times 24 hours after making them!) but I’d just want to make sure they’re perfect.

  29. 5 stars
    Made these for a brunch today and they are so yummy!! Did peach and raspberry and everyone loved them. Definitely going to continue to make with different seasonal fruit throughout the year. Thanks for the easy to follow recipe!!

  30. These look delicious. Can they be prepped the night before and left covered on the cookie sheet to be baked in the morning?

    1. Thanks, Jenner! I’ve never tried prepping them in advance but my concern is that the puff pastry would get sorry with the cream cheese mixture resting on it for that long of time. They will last until morning though, if baked at night :)

  31. 4 stars
    Made these today and they came out beautifully. Next time I will cut the Puff Pastry sheet into 6 rectangles to eliminate waste. Will have to adjust cream cheese recipe so that there is enough

  32. 5 stars
    These are to-die-for. I can’t decide if they are for breakfast or for dessert. I think the recipe will go in both sections of my book!

  33. Hi . I followed you recipe but the cheese mixture overflowed and it was a mess. I don;t know what went wrong. Maybe too much cheese?

  34. My pastries turned out great. My only suggestion would be to make sure after washing the fruit, it sits on a paper towels to completely dry because the first round was a little runny.
    Thanks!

  35. I plan on making these for part of our Easter celebration tomorrow only I’ll be using my homemade puff pastry. It’s actually quite easy to make and the flavor and flakiness blows ALL store bought puff pastry out of the water. You should try it sometime :)

    1. That should work! But I would brush the egg wash on top of the pastry just before placing into the oven.

    1. Hi there! The pastries are definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge for up to 48 hours. Enjoy!

  36. Thank you for these puff recipes Kelly,, I have been waiting for something like this problem is which one to make lol ( ok maybe all )

  37. I made these this morning – delicious and they so so pretty! My 2.5 year old daughter devoured hers and said “yummy, Mommy” :). I used coconut sugar to cut down on the sweetness. Thanks for the great recipe!

  38. If you don’t have an electric mixer what is the best method for preparing the cream cheese mixture in order to get the right consistency?

    1. These are definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge for up to 48 hours.

    1. Hi there, Jennifer! Frozen fruit might release a lot of moisture when baked so I’m not sure if that would work. Let me know if you give it a shot!

      1. Perhaps thawing the frozen fruit in a colander would work in order to get rid of most of the water.

    1. Hi Zoe! These are definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge for up to 48 hours.

    1. Hi Becky! It’s a very coarse sugar that adds crunch and sparkle but if you can’t find it, you can omit it from the recipe. :)

  39. I like the idea of using jam in place of fruit (just a preference as I don’t care for warm fruit), how about adding it after the pastries have baked. This should prevent to jam from spreading/melting.

  40. Your recipe sounds wonderful and I can’t wait to try it but could I use jelly in place of the fruit?

  41. Super easy recipe & sooo delicious! Tried a mix of strawberries & raspberries. My family absolutely loved them! Thx for sharing.

      1. Looks so pretty! I would like to take these to a work brunch and wondered if they could be made ahead and if they would need refrigeration due to the cream cheese. They would need to sit out for a few hours on the counter at work if I made them the morning of the brunch.

  42. Love, love it. My kids can be picky eaters and they gobbled it up. I did not have fresh fruit so I mixed some pie filling in some. So good! Thank you!

  43. Hi Kelly,

    If I made these on a Saturday night to serve on Sunday would they taste okay? Should I refrigerate?

    Any suggestions?

    1. Hi Shannon – These are definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge. Enjoy!

  44. I am considering making these for an upcoming brunch, have you tried making them with a smaller biscuit cutter to make them a little bigger than bite size? Would the timing stay the same? Also, if I make them early the morning of my brunch should I let them cool completely and then just leave them on a cookie rack until I’m ready to plate them or how should I store them for several hours?

  45. Can frozen fruit be used as a filling if some fresh fruit is not available?? Can’t wait to make these for our Thanksgiving Breakfast!!

  46. Making these for a birthday brunch on Sunday. Trying to do as much ahead of time as possible. So, could I make the cream cheese mixture the day before and keep in fridge?

    1. Hi Sherri – 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!

  47. ive been making these a lot lately. they have become my favorite comfort snack. sometimes i make them up and freeze them so i can bake them individually. thank you for the recipe

  48. WHY I offered to to make several types of pastries for a very high profile event, I don’t know! I have limited use of my hands, so when I found your recipe for the Fruit and Cream Cheese Breakfast Pastries, I felt several reasons to be hopeful and happy that I can still bake and provide top notch pastries that are lovely to behold. Thank you.

  49. Hi Kelly!
    I’m wondering if these freeze well? I would like to make a large batch, freeze and just take out and defrost the portions I need. Have you tried that?
    Thanks!

    1. Hi Krissy – I’ve never tried freezing them so I’m not sure what the texture would be and how the reheating would work. Definitely let me know if you give it a shot!

    1. Hi Tiff! Do you mean in place of the sanding sugar? If you can’t find sanding sugar – it’s usually by the sprinkles in major grocery stores – you could leave it out of this recipe. Otherwise, I haven’t tried substituting another sugar so I can’t say with certainty how it would impact the flavor. Hope that helps! :)

  50. What a great recipe! I just made them a half-hour ago and my husband has already eaten four! I made them a little smaller than directed ( 3 inch cookie cutter ) and made 16 smaller pastries. Other than that, I followed the recipe exactly and they turned out perfectly! Just like your pictures! Thank-you so much!

    1. They’re definitely best served the day they’re baked, but they can be stored in an airtight container in the fridge. Enjoy!

    1. Hi Talika – It means to use a sharp knife to partially cut through the pastry (don’t cut all the way through it). This creates a border around the edge and helps prevent the filling from spilling out. Enjoy!

  51. Wow! These are simply awesome….. :) Served them on a Sunday brunch table and everyone LOVED them. Thanks a lot, so easy, fun and adorable!

  52. What is standing sugar? I’m a new baker! Lol! This recipe sounds so fun! Could I use pie filling?

    1. Hi there Janet! Sanding sugar is large-grain sugar and can be found by the sprinkles in many major grocery stores. You can also just leave it out of this recipe if you can’t find it :)

  53. Just did 2 Test runs of these ( always do that before making for a crowd). I too am making them for a church function. This is really going to be a hit! Because there are a lot of fruit allergy’s I have to omitte the fruit, so I also have to cut back on the lemon juice as well… Found this out doing the test runs. If you like the tartness (that the fruit balances out) as I do it is fine…. However not everyone does ( my southern church crowd). So by cutting the lemon juice in half it gave it a more even sweetness level. But I also made half of the first batch as printed as mm mm mm!! Oh and one more thing you can get 5 if you take the 4 to the corner you can get one from the center. I mentioned this because if you are making for a crowd the more you can get per sheet the better for your bottom line! Happy baking!

  54. Thanks for the recipe! I can’t wait to make these!! Quick question, do I need a paddle attachment to beat the cream cheese or will a hand mixer work? Thanks!

  55. Kelly, I live in Ireland and I never heard of sanding sugar, could you please explain what type of sugar is this?

    1. Hi Ursula! It’s a larger grain of sugar that doesn’t melt and looks more crystal-like. If you can’t find it, you can omit it.

  56. If eating them the next day should they be refrigerated because of the cream cheese? And if yes, would they still taste as good if I were to put them in the oven for a few minutes to get the chill out of the them?

  57. I made these yesterday but did squares instead of circles. They tasted great, thanks for a great quick recipe. I’m looking forward to having another one tonight for supper.

    1. Hi Janet! They really are best enjoyed the same day they’re made, however they can be made one day in advance if need be. Enjoy!

  58. How about cutting the sheet into squares so you don’t waste pastry.
    Or roll the sheet into a log and cut it, flatten it and then top it. I do it this way when I make sfeeha, puff pastry circles topped with sautéed ground lamb, onion and spices and garnished with pine nuts.

  59. Kelly I love your page and when I saw these my heart skipped a beat! I think they are absolutely delicious and thank you xoxo

  60. My week for the “church snack” is coming up and I want to bring these! I love to dazzle people with pretty food and I’m ready to impress. I’m sure all will like with their coffee and tea for sure =)