These are delicious and so easy to make for a quick breakfast treat! Get your kids involved in helping, and try them with different fillings -- what's not to like?
Equipment
baking sheet 13" x 18"
parchment paper or reusable silicone mat
Ingredients
Pastries
1BoxPuff pastry (2 sheets) thawed in fridge overnight
8ouncesCream cheesesoftened
1Egg yolk
3TablespoonsGranulated sugar
1/4teaspoonVanilla extract
1/2teaspoonToasted marshmallow extract(or it could be hazelnut extract)
6 TablespoonsJam or preserves
1Egg for egg wash
2TablespoonsWater
Coarse sugar(optional)
Water as needed
Glaze(optional)
3/4cupPowdered sugar
1/4teaspoonToasted marshmallow extract or vanilla extract
2 TablespoonsWater or millk
Instructions
Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 400°F.
In a medium bowl, beat the cream cheese until smooth. Add the egg yolk, sugar, and extracts, and mix until fully combined and creamy, set aside.
Remove the puff pastry sheets from the packaging. Working with one sheet at a time, unfold it onto a lightly floured surface. Using a rolling pin, gently roll the pastry evenly in all directions, keeping a rectangular shape. The dough should only extend about ½–1 inch beyond its original size.
Cut the pastry along the two folded creases in one direction. Then cut once down the center in the opposite direction to create 6 equal rectangles.
Transfer the rectangles to the prepared baking sheet, spacing them evenly apart. Using a knife, lightly score a rectangular border about ¼ inch from the edge of each rectangle. Do not cut all the way through the dough.
Place 1 Tablespoon of the cream cheese filling in the center of each rectangle and gently spread it, keeping it inside the scored border. Create a small well in the center and fill with 1–1½ teaspoons of jam, pie filling, or preserves.
To make the egg wash, whisk the egg and water until smooth. Lightly brush the egg wash around the scored edges of the dough. Sprinkle with coarse sugar, if desired.
Bake at 400°F for 14-16 minutes, or until the pastry is puffed and the edges are golden brown. Remove from the oven and let cool.
For the glaze, whisk powdered sugar and extract in a small bowl. Add water a little at a time until the glaze reaches your desired consistency. Drizzle over cooled pastries.
Instead of using pie filling, you can use a preserve of your choice. Preserves are more jam-like, whereas pie filling can be too chunky, and the jelly tends to run everywhere.
We also added poppyseed filling, which was really good with the cream cheese.