Flaky Jam Cream Cheese Puff Pastry

Growing up, I thought puff pastry was something you could only get at fancy bakeries. My mom never attempted it at home – she’d say it was “too fussy” and would take all day to make. It wasn’t until I discovered pre-made puff pastry sheets in the freezer section that everything changed.

Now these jam and cream cheese puff pastries have become my go-to when I need something quick but want it to look like I spent hours in the kitchen. The great thing is, they only need three main ingredients and about 20 minutes of your time. And trust me, no one needs to know how easy they really are to make.

What Kind of Puff Pastry Should I Use?

Most grocery stores carry puff pastry in the freezer section, and the good news is that store-bought works perfectly for this recipe. The most common brand you’ll find is Pepperidge Farm, which comes with two sheets per box, though brands like Dufour or Trader Joe’s will work just as well. Just remember to move your puff pastry from the freezer to the fridge the night before – trying to defrost it quickly at room temperature can make the layers stick together and ruin that flaky texture we’re after. When you’re working with the dough, keep it cold and handle it gently to preserve those buttery layers that make puff pastry so special.

Options for Substitutions

This pastry recipe allows for several easy swaps if you need them:

• Puff pastry: Store-bought puff pastry is key here and shouldn’t be substituted with other doughs. However, you can use either butter-based or shortening-based puff pastry – both work great!
• Cream cheese: Regular cream cheese works best, but you can use reduced-fat cream cheese if preferred. Mascarpone cheese is another good option, though it will make the filling a bit richer.
• Berry jam: Any jam or preserves will work here! Try strawberry, raspberry, blackberry, or even apricot. Just avoid jellies as they tend to become too runny when baked.
• Almond essence: Not a fan of almond? Simply replace it with vanilla extract, or try other extracts like orange or lemon for a different flavor profile.
• Confectioners’ sugar: If you’re out of powdered sugar, you can make your own by blending regular granulated sugar in a food processor until very fine.
• Coarse sugar: This is optional for topping – you can skip it entirely, or use regular granulated sugar, or even try turbinado sugar for that nice crunch.

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if it gets too warm, the butter layers will melt together and you’ll lose that perfect flaky texture, so keep the dough chilled and work quickly. A common mistake is overfilling the pastries with cream cheese and jam, which can cause them to burst open during baking – stick to about 1-2 tablespoons of filling per pastry to ensure they seal properly. To get that golden-brown shine, don’t skip the egg wash, but be careful not to let it drip down the sides of your pastry, as this can prevent the layers from rising evenly. For the best results, make sure your oven is fully preheated to the right temperature before baking, as a cooler oven will lead to greasy, under-puffed pastries that lack that signature crispy exterior.

What to Serve With Cream Cheese Puff Pastries?

These sweet and flaky pastries are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee, tea, or hot chocolate. If you’re serving them for breakfast, add some fresh fruit on the side – berries are especially nice since they complement the jam filling. For a more substantial brunch spread, you might want to include some savory options like scrambled eggs or bacon to balance out the sweetness. These pastries also make a great afternoon treat, and I like to serve them with a scoop of vanilla ice cream when I’m feeling extra indulgent.

Storage Instructions

Keep Fresh: These cream cheese puff pastries taste best the day they’re made, but you can keep them in an airtight container in the fridge for up to 3 days. Just know that the pastry might lose some of its crispiness over time, but they’re still pretty good!

Make Ahead: Want to prep these in advance? You can make the cream cheese filling up to 2 days ahead and store it in the fridge. When you’re ready to bake, just let the filling sit at room temperature for about 30 minutes so it’s easier to work with.

Revive: If your pastries have lost their crunch in the fridge, pop them in a 350°F oven for about 5 minutes. This will help bring back some of that lovely crispy texture. Just keep an eye on them so they don’t get too brown!

Preparation Time	20-30 minutes
Cooking Time	14-16 minutes
Total Time	34-46 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 150-170 g

Ingredients

For the pastries:

• 2 tbsp water
• coarse sugar (optional, for a sparkling finish)
• 1 package puff pastry (I recommend Pepperidge Farm brand for consistent flakiness)
• 1 egg

For the cream cheese filling:

• 1/2 tsp almond extract
• 3 tbsp white sugar
• 8 oz cream cheese (softened to room temperature)
• 1/4 tsp vanilla extract (pure vanilla extract for best flavor)
• 1 egg yolk

For the fruit filling:

• 6 tbsp berry jam (your favorite, or use a combination like raspberry and blackberry)

For the glaze:

• 3/4 cup powdered sugar (sifted to remove lumps)
• water as needed
• 1/4 tsp almond extract

Step 1: Prepare Cream Cheese Filling

Begin by lining a rimmed baking sheet with parchment paper and set aside for later use.

In a medium mixing bowl, whip cream cheese until it’s fluffy and smooth.

Add the egg yolk, sugar, and your choice of extracts, mixing until the mixture is smooth.

Once done, set this filling aside for the moment.

Step 2: Prepare Puff Pastry

Take the puff pastry sheets out of their packaging, and unfold one sheet at a time onto a lightly floured work surface.

Use a rolling pin to roll the pastry very lightly in all directions, maintaining the rectangle shape.

Ensure that the dough does not extend more than about 1/2-1 inch on all sides.

Step 3: Cut and Score the Pastry

Using the two folded creases as a guide, cut the dough in one direction.

Then, make a single cut in the other direction, down the center, to create 6 even rectangles.

Place these rectangles evenly spaced on the prepared baking sheet.

With a knife, lightly score each rectangle about 1/4 inch in from all sides, taking care not to cut all the way through the dough.

Step 4: Add Filling

Add a heaping tablespoon of the prepared cream cheese filling in the center of each rectangle.

Gently spread the filling, ensuring it doesn’t extend over the scored edges.

If desired, create a slight well in the center of the cheese mixture and add 1-1 1/2 teaspoons of jam.

Step 5: Apply Egg Wash

To make an egg wash, whisk together an egg and some water until smooth.

Use a pastry brush to apply this wash lightly around the outer scored edges of the dough.

Sprinkle a little coarse sugar over the edges if you like for added sweetness and texture.

Step 6: Bake, Cool, and Glaze

Bake the pastries in the oven preheated to 400 degrees Fahrenheit until the pastry is puffed and the edges are golden brown, about 14-16 minutes.

Once baked, let them cool.

Prepare the glaze by mixing all glaze ingredients and drizzle it over the cooled pastries before serving.

Enjoy your delightful homemade cream cheese pastries!