Servings 12 pastries
Ingredients
- 8 oz. cream cheese, at room temp
- 2 Tablespoons sugar
- 1 Tablespoon fresh orange juice
- 1 teaspoon grated fresh orange zest
- 2 teaspoons vanilla extract
- All-purpose flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 2 cups blackberries
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer, combine the cream cheese, sugar, orange juice, orange zest and vanilla extract. Beat until combined.
- Lightly flour your work surface then unfold the pastry sheets and roll each into a 9x11-inch rectangle. Cut each rectangle lengthwise into 12 strips.
- Pinch two strips together to form one longer strip then twist each side in opposite directions.
- Flatter one end of the strip slightly then wind the twisted strip around the flattened base into a circle. (See photos above.)
- Transfer the pastries onto the prepared baking sheets then spoon a portion of the cream cheese mixture into the center of each pastry.
- Top the cream cheese with four or five blackberries then brush all of the pastry edges with the egg wash and sprinkle them with the sanding sugar (optional).
- Bake the pastries for 15 to 18 minutes or until they are golden brown and puffed. Remove them from the oven and allow them to cool slightly before serving.
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