| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
Cream Cheese Filling
- 8 oz Cream Cheese
- ¼ cup Icing Sugar
- ½ teaspoon Vanilla Extract
Strawberry Pastry Diamond
- 1 sheet Puff Pastry thawed
- 5 Strawberries halved with stems removed
- 9 tablespoons Cream Cheese Filling recipe above
- Icing Sugar
Raspberry Pastry Flower
- 1 sheet Puff Pastry thawed
- 20 Raspberries
- 4 tablespoons Cream Cheese Filling recipe above
- Icing Sugar
Blueberry Pastry Pinwheel
- 1 sheet Puff Pastry thawed
- 36 Blueberries
- 9 tablespoons Cream Cheese Filling recipe above
- Icing Sugar
The Braid
- 1 sheet Puff Pastry thawed
- 2 tablespoons Chocolate Chips
- 4 tablespoons Cream Cheese Filling
- Icing Sugar
Ingredients Cream Cheese Filling
Strawberry Pastry Diamond
Raspberry Pastry Flower
Blueberry Pastry Pinwheel
The Braid
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Instructions
For the Cream Cheese Filling:
- In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
- Preheat oven to 400°F.
- Cut the puff pastry into 9 equal squares.
- Taking one of the squares, fold one of the edges to the opposite edge.
- Leaving a ½-centimetre border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
- Unfold the square.
- Taking the top flap, fold it toward the 2 cuts near the bottom.
- Take the bottom flap and fold it toward the top edge.
- Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
- Repeat with the remaining pastry squares.
- Bake for 15–20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of icing sugar!
Raspberry Pastry Flower
- Preheat oven to 400°F.
- Cut the puff pastry into 4 equal squares.
- Leaving a ½-centimetre border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
- Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
- Take one of the edge flaps and fold it toward the centre, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the centre, on top of where all the flaps overlap.
- Repeat with the remaining pastry squares.
- Bake for 15–20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of icing sugar!
Blueberry Pastry Pinwheel
- Preheat oven to 400°F.
- Cut the puff pastry into 9 equal squares.
- Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the centre.
- Take one of the flaps and fold it toward the centre. Fold every other flap toward the centre until you have created a pinwheel shape.
- Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
- Repeat with the remaining pastry squares.
- Bake for 15–20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of icing sugar!
The Braid
- Preheat oven to 400°F.
- Cut the puff pastry into 2 equal rectangles.
- Taking one of the rectangles, cut partway through the pastry to create 5 lines diagonally along one of the short edges, and the same along the other short edge.
- Place 2 tbsp cream cheese filling in to central, uncut area and spread evenly.
- Place 1 tbsp chocolate chips on top of cream cheese filling.
- Fold cut sides over chocolate chips, alternating from side to side to create a braid pattern.
- Repeat with the remaining pastry rectangle.
- Bake for 15–20 minutes until pastry is golden brown and puffed.
- Serve with a sprinkle of icing sugar!
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