Blackberry Cream Cheese Pastries

  • Blackberry Cream Cheese Pastries | the little epicurean

    There are a few staples that I always have in my freezer: a pint of Graeter’s ice cream, a slab of bacon, and lots of puff pastry. When disaster strikes, one of those three items are sure to appease the situation.

    I had one of those days where everything seemed to go wrong. A cake that I was working on fell apart. The dogs were going crazy barking at their reflection in the freshly cleaned windows. I’ve been waiting all afternoon for a package to arrive, only to realize that it was delivered to the wrong house hours ago. But the big kicker that really threw me over, was finding out that I was a couple days too late to cancel a looming contract renewal that I have been waiting to get out of.

    Frustrated, hot, and bothered (because it’s been in the 90s all week here in LA), I pulled out the puff pastry from the freezer. I still had some leftover honey cream cheese frosting from the strawberry vanilla cake as well as a shelf full of blackberries (because I may have gone a little overboard at the market when blackberries were on sale for 99 cents).

    I knew what would make me feel a hundred times better: strong coffee and a blackberry cream cheese pastry.

    Blackberry Cream Cheese Pastries | the little epicurean

    Puff pastry is one of my favorite ingredients. It’s so versatile and works perfectly for both sweet and savory applications. (I used to take the time to make it from scratch, but I really love the ease of using frozen ones. No shame in using frozen puff pastry!) Puff pastry is readily available in large sheets, but my favorite are these 5-inch square ones. Whenever I come across them at the market, I stock up.

    When I’ve had a rough day, I want the simplest recipe with the least amount of clean up. These little blackberry cream cheese pastries fit the bill.

    Puff pastry is super easy to work with. From the freezer, it takes about 10-15 minutes for the pastry is defrost enough to be pliable. I used a heaping tablespoon of honey cream cheese to line the bottom of the pastries, leaving about a half-inch border. Once the cream cheese has been evenly spread, I folded over the border to create these picture frame looking things. The folded edges will eventually puff up in the oven, but I fold them anyway just to keep the berries in place when I first pop them in the oven.

    Blackberry Cream Cheese Pastries | the little epicurean

    While you wait for the pastries to bake, go ahead and make your coffee. In 30 minutes, the kitchen will smell like your favorite bakery. The scent of fresh coffee and buttery pastries is enough to calm me down.  Take the pastries out of the oven and dust them with some powdered sugar and you’re good to go. Eat these blackberry cream cheese pastries warm or enjoy them at room temperature. Either way, they’re the perfect little afternoon pick-me-up.

    Once I’m sugared up and re-energized, I can go back to tackling the messy house, the crazy dogs, and my ever growing email inbox with a smile.

    Happy Friday, friends! The weekend is finally HERE!

    Blackberry Cream Cheese Pastries

    Yield: four pastry squares

    Ingredients:

    • 12 oz  blackberries
    • 1 Tbsp granulated sugar
    • 2 tsp lemon juice
    • 4  5-inch square puff pastry sheets*, thawed
    • 1/3 cup honey cream cheese

    Honey Cream Cheese

    • 4 oz cream cheese, room temperature
    • 1/4 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 1 Tbsp honey
    • pinch of sea salt

    Directions:

    1. Preheat oven to 375 degrees F.
    2. Toss together blackberries, sugar, and lemon juice.  Line baking sheet with parchment paper. Place puff pastry squares on baking sheet. Add a heaping 1 Tbsp of honey cream cheese in the center of each puff pastry square. Spread cream cheese, leaving about 1/2-inch border around the puff pastry square. Fold in about 1/4-inch of puff pastry all around the square. Add blackberries over cream cheese. Gently oil the exposed edges of puff pastry.
    3. Bake for 30-35 minutes until puff pastry edges has risen and puff pastry is golden brown in the color. Remove from oven and let pastries cool in pan for 5 minutes before transferring to a wire rack to cool. Sprinkle sifted powdered sugar over pastries before serving. Enjoy warm or at room temperature.

    Honey Cream Cheese: In the bowl of a stand mixer, beat cream cheese until smooth. Add butter and mix until combined. Add powdered sugar, honey, and salt. Mix until thoroughly combined.

    * I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.

    The Little Epicurean

    Blackberry Cream Cheese Pastries | the little epicurean

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    Comments

    Jen @ baked by an Introvert

    Love these pastries, Maryanne! They’re gorgeous. You have me excited for berry season!

      Maryanne Cabrera

      Thanks Jen! Berry season is my favorite (stone fruit season comes in a close second) :)

    Sarah | Broma Bakery

    Happy Friday, and happy May! These pastries look like the perfect way to start your weekend off right!

      Maryanne Cabrera

      Yessss! Hope you had a great weekend! Only five more days to go until the next one :)

    Jocelyn (Grandbaby cakes)

    You have already made berry season something to look forward to with this. It is stunning!

    Mary Ann | the beach house kitchen

    Maryanne these blackberry pastries sound heavenly!! I am sure your day got better after eating one of these!! I can’t wait to try them because I always have puff pastry in the freezer too! Hope your weekend is better!

      Maryanne Cabrera

      Thank you! Yes, these pastries turned my day around :) Hope you have a happy and relaxing weekend! :)

    ellie | fit for the soul

    *gaspppppp* omgness girl, are we twins or somethin’?? Apparently so because I laaaav me some puff pastry and I just posted something almost identical to this 2 days ago! And we both had a crazy week, feeling hot in LA? (and I don’t mean the good kind of hot haha) I like how you think, and this is so beautiful!!! I’m gawking at the perfect and immaculate shape of these pastries and your coffee looks divine….Mmmmm. And you’re right. Your kitchen DOES start smelling like an 85 Degrees bakery. ;)

    Kimberly

    These look fabulous! and you’re right, there’s nothing like a delicious pastry to cheer you up after a long day!

      Maryanne Cabrera

      Thank Kimberly! Agreed! There is just something about a sweet little treat that makes bad days suddenly better :)

    Cheyanne @ No Spoon Necessary

    I, too, always have ice cream (lactose free), a hunk a bacon, and boxes of puff pastry in my freezer! #GreatMinds. Girl, that day you described sounds aweful… but these fantastically delicious looking blackberry cream cheese pastries HAD to help ward off frustration and put a smile on your face… or at least make your belly VERY happy! Love the combination of flavors you have goin’ on in these lil’ decadent pastry pies. Its hotter than heck here in FL, and these sound like a great treat right about now. I’m definately going to give these a try! Pinned! Cheers!

    Sarah @ SnixyKitchen

    Maryanne – these are INSANELY gorgeous. I think they’d perk up any amount frustration (barking at their own reflection?! Bahahaha). Also – I *think* I know just the contract you’re referring to and it’s so crazy because I just e-mailed to end mine today! I hope you’re still able to weasel out of it – Fingers crossed! If not – more puff pastry.

    Erin @ Miss Scrambled Egg

    Gorgeous dessert! I love blackberries especially when they’re in season in August. In the meantime, I might just have to buy some from the store to recreate this recipe. Thank you!

    Saunier

    Great recipe, so simply and delicious :) And looks beautiful.

    kerumica

    The baking bug has bitten me and I just saw your recipe. I’ve got a ton of strawberries just waiting to be eaten and this might just do the trick (I’ll try the blackberries too) :)

    swamp-princess

    I tried this recipe yesterday but ir doesn’t worked. The filling and the Blackberries have burst in the oven! I don’t know what I did wrong probably put too much filling in the pastry. :((

    Kate

    I finally made these last night – I had to use a muffin tin (the only clean thing in my kitchen), but it worked really well! They were still amazing today after spending the night in the fridge. I also want to eat the honey cream cheese on its own by the gallon.

    Chef Masada D Jackson

    My son and made this dessert and was very pleased with the outcome. Thank you for sharing, hope to see more desserts in the future….