Fruit and Cream Cheese Breakfast Pastries

from 33 votes

Up your brunch game with a quick and easy recipe for Fruit and Cream Cheese Breakfast Pastries topped with your choice of fruit.

Fruit and Cream Cheese Breakfast Pastries on a wood serving platter next to two glasses of orange juice

Store-bought puff pastry has starred in many a versatile creation around here, from the famous 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.

A circular cookie cutter atop a sheet of puff pastry next to a rolling pin

The Easiest Cream Cheese Pastries

If you can open a box of frozen puff pastry, you can make these cream cheese pastries. They are that simple! I’ve opted to make mine circular in shape, but if you want to make the most of each puff pastry sheet, consider squares (that transform into stunning pinwheels!), rectangles or even triangles.

A handheld mixer resting against a clear bowl containing whipped cream cheese

What Fruit to Put On Pastries

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.

A hand with a pastry brush applies an egg wash to unbaked pastries on a parchment paper-lined baking sheet

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.

A top-down view of easy cream cheese pastries topped with fresh raspberries, blueberries and blackberries

How to Store Breakfast Pastries

While the pastries really are best served the same day they are made, the best way to store them is in an airtight container or sealable plastic bag in the refrigerator. I avoid keeping them at room temperature since they do contain a fair amount of dairy!

A top-down view of Fruit and Cream Cheese Breakfast Pastries on a wood serving platter next to glasses filled with orange juice and a bowl with fresh raspberries

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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.
Author: Kelly Senyei
4.88 from 33 votes
Fruit and Cream Cheese Breakfast Pastries on a wood serving platter next to two glasses of orange juice
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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.

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

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

4.88 from 33 votes (6 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Linda says:

    Why doesn’t the nutrition info not print with the recipe? I am thinking it use to, but I have been doing a copy and paste so I will have the info. I know that the info changes with the different fruits used, whether fresh or frozen. But at least I have a good guideline to go by.
    Thanks for your answer in advance. Have made the pastries with the cream cheese and with lemon curd.

    1. Kelly Senyei says:

      Hi Linda – You can print the nutrition info separately. It’s located at the bottom of the recipe.

  2. Poppy says:

    5 stars
    Love and offer this recipe at my morning mtgs and brunches!!! Love it with lemon curd and fresh blueberries or kiwi!!!

    1. Kelly Senyei says:

      YUM! I’m so glad you’ve been enjoying the recipe, Poppy!

  3. barbee says:

    5 stars
    Can these be made a day in advance and refrig until served?

    1. Kelly Senyei says:

      Hi Barbee! 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. :)

  4. Tatyana says:

    What were you talking about storing the pastry? Never had this problem. They look and taste amazing!

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Tatyana!

  5. Monica says:

    5 stars
    Really good make me look clever then I am

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Monica!

  6. Barbara says:

    5 stars
    I have not even made any of these recipes that I am seeing – I have to make an ingredient list that says “Puff Pastry – as many pkgs as I can find!” I am just drooling away looking at it all – and “just kidding” – I would leave one or two for someone else to buy (as I would not want to deprive anyone of this) – thank you!

    1. Kelly Senyei says:

      I always have one (or three!) packages of puff pastry in my freezer! I hope you enjoy the recipe, Barbara!

  7. JOSE SICILIANO says:

    Hola Kelly, tengo idea de realizar el relleno con higos de temporada y queso crema… y también si me recomiendas algo para diabeticos. y veganos. me fascina la repostería simple.
    muchas gracias.

    1. Kelly Senyei says:

      ¡Los higos serían increíbles, Jose!

  8. Kipster says:

    This looks great! And simple enough that even I can make it. Would it be okay to use frozen berries instead of fresh ones? Thanks!

    1. Kelly Senyei says:

      Sure! However, 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.

  9. Shelley says:

    4 stars
    I love this recipe, and they’re received really well by everyone! The only reason I give it 4 stars instead of 5 is that for me it is impossible to have them on the table in “30 minutes or less”, unless perhaps there are three people working at once. Creating the cream cheese mixture = 5-7 minutes. Preparing the fruit (washing/disinfecting, slicing) = up to 15 minutes. Preparing the pastry circles (rolling pastry, cutting in circles, creating the inner circle, basting with egg, adding the cream cheese and decorating with fruit) = 20-25 minutes. It always takes me a lot longer than the recipe says, and I’ve made them a few times now! But the final product is fantastic and my family and friends thank you!
    (I’ve also made the filling beforehand and it keeps well and possibly even has more flavour.)

    1. Kelly Senyei says:

      Thanks so much for your note, Shelley! I’m thrilled your family and friends have been enjoying the pastries! :)

  10. Henrietta M Powell says:

    These are delicious. I thawed fruit in a colander over a bowl until well drained and made a fruit glaze of the juice. Love them both ways.

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe, Henrietta!

  11. Gail Baker says:

    can you use frozen fruit

    1. Kelly Senyei says:

      Hi Gail! That works, however, 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.

  12. Mark P Sullivan says:

    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. Kelly Senyei says:

      Hi Mark! Do you have an oven thermometer to ensure your oven is running at the correct temperature?

  13. Ruth says:

    can i use frozen fruit?

    1. Kelly Senyei says:

      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.

  14. Erika says:

    Do you cut the circle out of the middle completely?

    1. Kelly Senyei says:

      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. :)

  15. Amy says:

    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!

    1. Kelly Senyei says:

      Yay! I’m so happy to read that you’ve been enjoying the recipe, Amy!

  16. Jay says:

    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. Kelly Senyei says:

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

  17. Teri says:

    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. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Teri!

  18. Libby says:

    Can you make these ahead and bake in the am?

    1. Kelly Senyei says:

      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. Mary Ann Scheckel says:

        Could you bake just the pastries first and then add filling the next day?
        Or do pastries and filling night before, add fruit next morning and warm up?

      2. Kelly Senyei says:

        Hi Mary Ann! 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!). The next morning, you can reheat them at 250°F for a few minutes. :)

  19. OregonMaMaof2 says:

    5 stars
    These are so yummy ! My family loves these and they disappear SUPER fast ! Thank you for the recipe.

    1. Kelly Senyei says:

      You are so welcome! I’m thrilled your family has been enjoying the recipe!

  20. Katy says:

    Can you use jams or pie filling in place of whole fruit?

    1. Kelly Senyei says:

      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.

  21. April says:

    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. Kelly Senyei says:

      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?

  22. Sunshine baker says:

    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. Kelly Senyei says:

      I’m glad you enjoyed the filling and I look forward to hearing your results next time!

  23. Mary says:

    Can I freeze these?

    1. Kelly Senyei says:

      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.

  24. Shannon says:

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

    1. Kelly Senyei says:

      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.

  25. Brandy says:

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

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Brandy!

  26. Jen says:

    5 stars
    Yum! My 14 year old daughter made these for me for Mother’s Day. What an easy treat!

    1. Kelly Senyei says:

      Amazing! Happy Mother’s Day!

  27. Amanda says:

    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. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Amanda! And I love the idea of using almond extract!

  28. Joni says:

    Would frozen berries work or are they too wet?

    1. Kelly Senyei says:

      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.

  29. Jamie says:

    Do these need to be refrigerated after they’ve baked and cooled?

    1. Kelly Senyei says:

      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.

  30. Michelle says:

    Can you prep and bake these the day before?

    1. Kelly Senyei says:

      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. :)

  31. Shannon Dalka says:

    Can you make these using pie filling?

    1. Kelly Senyei says:

      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.

  32. Tannie says:

    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. Kelly Senyei says:

      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!

  33. Anne Ceglie says:

    5 stars
    Beautiful, simple, pastry

  34. Sarah says:

    5 stars
    Delicious and easy! I followed the recipe exactly and they turned out perfectly.

    1. Kelly Senyei says:

      Awesome! I’m so thrilled you enjoyed the pastries, Sarah!

  35. Hannah says:

    Can I use non dairy cream cheese?

    1. Kelly Senyei says:

      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!

  36. Debbie says:

    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. Kelly Senyei says:

      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!

  37. Sophia says:

    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

  38. Cassandra says:

    Hi! Would this work with frozen fruit?

    1. Kelly Senyei says:

      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.

  39. Yasmin Akhtar says:

    Can I do this the day before if I was to make them for a family party?

    1. Kelly Senyei says:

      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!

  40. Stephanie says:

    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. Kelly Senyei says:

      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!

  41. Tory Smith says:

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

    1. Kelly Senyei says:

      Definitely!

  42. Kim says:

    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!

    1. Kelly Senyei says:

      I’m so glad to hear this, Kim!

  43. Jean says:

    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?

    1. Kelly Senyei says:

      That should work!

  44. Justine says:

    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

    1. Kelly Senyei says:

      That’ll work great, Justine! Enjoy!

  45. Dee says:

    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. Kelly Senyei says:

      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!

  46. Hkathy says:

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

    Thanks, Kathy

    1. Kelly Senyei says:

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

  47. Symeanar says:

    Can i use a hand mixer dont have the other one

    1. Kelly Senyei says:

      Absolutely!

  48. Lina Vincent says:

    5 stars
    Looks delicious

    1. Kelly Senyei says:

      Thanks so much, Lina!

  49. Irina says:

    Looks great! Can I use frozen fruits? Or do they have to be fresh?

    1. Kelly Senyei says:

      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.

  50. Lisa says:

    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. Kelly Senyei says:

      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!

  51. Marge says:

    Why did my puff pastry get rubbery the same day I made it??

    1. Kelly Senyei says:

      Hi Marge – I’ve never experienced that issue before. What brand of puff pastry did you use?

  52. Missy says:

    I’m not sure what I missed, but the puff pastry didn’t puff at all.

    1. Kelly Senyei says:

      Hi Missy! What brand did you use?

  53. Karen says:

    5 stars
    These are delicious! I made mine I to rectangles. 6 for each sheet of puff pastry, no waste!

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe :)

  54. HI says:

    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. Kelly Senyei says:

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

  55. Anne says:

    5 stars
    Going to fix these

  56. Marlowe says:

    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. Kelly Senyei says:

      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!

  57. Jessica says:

    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. Kelly Senyei says:

      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.

  58. Stephanie says:

    Do I have to do anything different using frozen fruit? Thank you!

    1. Kelly Senyei says:

      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.

  59. Jess says:

    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. Kelly Senyei says:

      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.

  60. Chris says:

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

    1. Kelly Senyei says:

      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. :)

  61. Diana says:

    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. Kelly Senyei says:

      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.

  62. Julie says:

    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. Kelly Senyei says:

      Love your twist on this recipe, Julie! Thrilled you enjoyed the pastries!

  63. Sydonie says:

    Can you use pie filling?

    1. Kelly Senyei says:

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

  64. Marla says:

    Would frozen fruit work?

    1. Kelly Senyei says:

      Hi Marla! Yes, as long as you thaw the frozen fruit and dry them well to remove any moisture. Enjoy!

  65. Tonia Hensley says:

    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. Kelly Senyei says:

      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.

  66. Riberta says:

    4 stars
    Can preserves be used in place if fresh fruit?

    1. Kelly Senyei says:

      I wouldn’t recommend that because the jam would likely spread when the pastries are baked!

  67. Liz says:

    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!!

    1. Kelly Senyei says:

      Thrilled to hear this, Liz! Thank you so much for rating the recipe!

  68. Jenner Morrison says:

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

    1. Kelly Senyei says:

      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 :)

  69. Ken says:

    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

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Ken!

  70. Bipasha says:

    5 stars
    I made these with frozen mangoes, they turned out great. Thanks for sharing the recipe, Kelly!

    Bipasha

    1. Kelly Senyei says:

      Thrilled you enjoyed it, Bipasha!

  71. Linda M says:

    5 stars
    Very very good! I would like to try this with the whole pastry.

    1. Kelly Senyei says:

      Thanks so much for rating the recipe, Linda! I’m so glad you enjoyed it!

  72. Carolyn says:

    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!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe, Carolyn! Thanks for sharing a rating!

  73. gaby turner says:

    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?

    1. Kelly Senyei says:

      Hi Gaby – Did you spread the cream cheese within the scored border of the pastries?

  74. Dana Vater says:

    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!

    1. Kelly Senyei says:

      Great tip, Dana! So glad you enjoyed the breakfast pastries!

  75. Noor Akmar says:

    Made it and family loves it very much! Thank you for the great receipe❤️

  76. Shellie Grindy says:

    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. Melissa says:

      Shellie,

      Would love to hear your homemade pastry recipe!

    2. Marcia Poli says:

      How do you make your puff pastry at home. May I have the recipe please. Marcia Poli.

    3. Croix Dussault says:

      Would love to get a you recipe for home made puff pastry

  77. MS says:

    Can you prepare the night before up until the baking step, refrigerate, and then bake them the morning of?

    1. Kelly Senyei says:

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

  78. Nirali says:

    Can you make these the night before and keep them at room temperature?

    1. Kelly Senyei says:

      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!

  79. Louise says:

    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 )

    1. Kelly Senyei says:

      You are so welcome, Louise! Enjoy the recipes :)

  80. Kay Wong says:

    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!

    1. Kelly Senyei says:

      Love hearing this, Kay! So glad you enjoyed the recipe :)

  81. Karen says:

    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. Kelly Senyei says:

      Hi Karen! Feel free to use a spatula and get a workout by stirring :)

  82. Cynthia says:

    CN these be made a day ahead. How do you’re the
    Crisp?

    1. Kelly Senyei says:

      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.

  83. Rose says:

    What brand would you suggest for the puff pastry?

    1. Kelly Senyei says:

      Hi Rose – Any brand will work in this recipe, but I prefer Pepperidge Farm!

  84. Jennifer says:

    Can you use frozen fruit?

    1. Kelly Senyei says:

      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. Karen says:

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

  85. Zoe says:

    How long can we keep these in a fridge or freezer?

    1. Kelly Senyei says:

      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.

  86. Michelle says:

    Hi, Is it possible to make the cream cheese mixture ahead and store it? and if so how long can it be stored for?

    1. Kelly Senyei says:

      Definitely! It’ll last several days when stored in an airtight container in the fridge.

  87. Kiah says:

    Could I use strawberries and apples??

    1. Kelly Senyei says:

      Absolutely!

  88. Lyn says:

    Do you think you could use just the cream cheese and vanilla….no lemon?

    1. Kelly Senyei says:

      Definitely!

  89. Becky says:

    What is sanding sugar? Is it confectioners sugar (10x sugar)?

    1. Kelly Senyei says:

      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. :)

  90. Dee says:

    Look great I can’t wait to try this for my next brunch

  91. Trisha says:

    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.

    1. Kelly Senyei says:

      Great idea!

  92. Nicole Lewis-Booty says:

    Hi what would be the best way to freeze these for later? After baking or before baking?

    1. Kelly Senyei says:

      I’d freeze them before baking then you may just have to cook them longer. Enjoy!

  93. Susan Ewing says:

    I have lots of frozen berries. How about letting some thaw out before baking?

    1. Kelly Senyei says:

      That’ll work! Just make sure to dry them well to remove any moisture.

  94. Adele says:

    I used jam and it melted and ran out of the pastry. The lemon pie filling worked perfect.

  95. Kathy Sicuranza says:

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

    1. Kelly Senyei says:

      I wouldn’t recommend that because the jam would likely spread when the pastries are baked!

  96. Christine says:

    Hi good day can i ised frozen fruits

    1. Kelly Senyei says:

      Hi Christine! Frozen fruit might release a lot of moisture when baked so I’m not sure if that would work.

  97. Gloria says:

    I have a question. Can I use jam in stead of cream cheese. Than add the fresh berries on top.

    1. Kelly Senyei says:

      That should work, Gloria!

  98. Kathy says:

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

    1. Kelly Senyei says:

      This is what I love to hear, Kathy! So glad you and your family enjoyed the recipe :)

      1. Tracy Totty says:

        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.

      2. Kelly Senyei says:

        I would refrigerate them, just to be safe!

  99. sylvia Isaacs says:

    Try this over the weekend it was great

    1. Kelly Senyei says:

      Awesome!

  100. Lynn says:

    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!

    1. Kelly Senyei says:

      Awesome! So glad you enjoyed the recipe!

  101. Shannon says:

    Hi Kelly,

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

    Any suggestions?

    1. Kelly Senyei says:

      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!

  102. AJ says:

    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?

    1. Kelly Senyei says:

      Hi AJ! The timing should stay the same. If you’re interested, I’ve made a few variations of breakfast pastries that you can find here: https://www.justataste.com/puff-pastry-recipes/ They’re great at room temp for several hours, however any leftovers should be stored in an airtight container in the fridge and enjoyed within 48 hours.

  103. Tracy says:

    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!!

    1. Kelly Senyei says:

      Hi Tracy! You might be able to, but they may need to bake longer.

  104. Marta says:

    Tried them today for the first time. SO SO GOOD. Such a great idea.

    1. Kelly Senyei says:

      Thanks for your comment, Marta! So glad you enjoyed the recipe!

  105. Beth says:

    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. Kelly Senyei says:

      Yes!

  106. Sherri says:

    Have you tried freezing these before or after baking?

    1. Kelly Senyei says:

      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!

  107. jess says:

    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

    1. Kelly Senyei says:

      Love hearing this! So glad you’ve been enjoying the recipe, Jess!

  108. Katrina Rickard says:

    Love these, yummm yum yummy.
    Keep me posted.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Katrina!

  109. Tess says:

    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.

    1. Kelly Senyei says:

      You are so welcome, Tess! Enjoy :)

  110. Denise says:

    Definitely going to try these! They look amazing! Sign me up too!!!

    1. Kelly Senyei says:

      Adding you now, Denise! :)

  111. Kathy Rector says:

    Hi Kelly!
    Can’t wait to try these..they look so scrumptious!

    1. Kelly Senyei says:

      Thanks so much, Kathy! Enjoy :)

  112. Georgie says:

    Sign me up!

    1. Kelly Senyei says:

      Adding you now, Georgie! Thanks for your readership!

  113. Sandra Peixoto says:

    Love your recipes keep me posted thank you

    1. Kelly Senyei says:

      Hi Sandra! I just added you to our subscription list to receive new recipes in your email inbox!

  114. Krissy says:

    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. Kelly Senyei says:

      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!

  115. anna says:

    sign me up!

    1. Kelly Senyei says:

      Adding you now! Thanks for your readership, Anna!

  116. Yummy says:

    My puff pasty does not puff. Do you have any idea why?

    1. Kelly Senyei says:

      Hi there! What brand did you use?

  117. Tiff says:

    Can any other sugars work?

    1. Kelly Senyei says:

      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! :)

  118. Cheryl says:

    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. Kelly Senyei says:

      So glad you enjoyed the recipe, Cheryl!

  119. CJ says:

    I don’t have standing mixer with paddle. Any other options for mixing?

    1. Kelly Senyei says:

      A handheld beater works, or just some elbow grease :)

  120. Afton says:

    Is this something I could make a day ahead and refrigerate or will it get soggy?

    1. Kelly Senyei says:

      I’d recommend serving them shortly after making them.

  121. Mary says:

    How many calories are the pastries?

    1. Kelly Senyei says:

      Hi Mary! We’re working on adding nutritional info to our recipes. Stay tuned!

  122. Izz says:

    Can we use frozen fruits instead of fresh?

    1. Kelly Senyei says:

      You might be able to, but they may need to bake longer.

  123. Maida says:

    What’s the best way to store these if I make them a day ahead?

    1. Kelly Senyei says:

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

  124. Talika Brooks says:

    What does it means when it says lightly score a circular boarder 1/4 inch from the edges

    1. Kelly Senyei says:

      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!

  125. Jacinta says:

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

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Jacinta!

  126. Janet mckay says:

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

    1. Kelly Senyei says:

      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 :)

  127. Jennifer says:

    Has anyone made batches of these to freeze??

  128. Leigh-Anne says:

    This is exactly what I plan for our Easter Sunday breakfast service!

  129. BobbiLynn says:

    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!

  130. Karen Chapman says:

    In Australia we have what is called “demerara sugar” …which is the same as sanding sugar.

  131. Trish says:

    Couldn’t you just ake the scraps combine, roll and roll out more?

    1. Kelly Senyei says:

      Definitely! Or you could shape them into squares.

  132. Trish says:

    I am thinking the same thing. Church coffee hour! Perfect size snd an eye-catcher.i

  133. Sel says:

    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!

    1. Kelly Senyei says:

      A handheld mixer will work!

  134. Pat says:

    These remind me of the german pastries I grew up with.

  135. Sheda says:

    Awesome taste & very good recipe..

    1. Kelly Senyei says:

      Thanks so much, Sheda!

  136. Ursula Hurley says:

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

    1. Kelly Senyei says:

      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.

  137. Adelina Magliocco says:

    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?

    1. Kelly Senyei says:

      Yes, just to be safe! And I’d recommend reheating them at 250°F for a few minutes. Enjoy!

  138. Maria says:

    Can you use frozen fruit for these pastries or is it best to use fresh fruit?

    1. Kelly Senyei says:

      Hi Maria! Fresh is best, as it’ll cook faster.

  139. Charlene says:

    I tried these but the cheese spread all over the sides. What did I do wrong? They tasted great. ;)

    1. Kelly Senyei says:

      Hi Charlene – Did you spread the cream cheese within the scored border of the pastries?

  140. Janine says:

    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. Kelly Senyei says:

      So glad you enjoyed the recipe, Janine!

  141. Samrah says:

    What type of sugar is meant to be used with the cream cheese?

    1. Kelly Senyei says:

      Just regular granualted sugar!

  142. Janet says:

    Can these be made the night before or do they need to be made that morning they will be eaten?

    1. Kelly Senyei says:

      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!

  143. Insherah says:

    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.

    1. Kelly Senyei says:

      You can definitely make them into squares/rectangles to avoid any waste!

  144. Beverley Press says:

    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

    1. Kelly Senyei says:

      Thanks so much, Beverley!

  145. Meghan says:

    Are these best served right away or are they just as good if made the night before?

  146. Laura ~ RYG says:

    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 =)

    1. Kelly Senyei says:

      Awesome! These would be perfect for that. Enjoy!

  147. Emily @ Life on Food says:

    Beautiful! I hope these show up on my Easter table.

    1. Kelly Senyei says:

      Thanks so much, Emily!