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Blackberry Cream Cheese Pastries

Yield: 4 pastry squares

Author Maryanne Cabrera


  • 12 oz fresh blackberries
  • 1 Tablespoon granulated sugar
  • 2 teaspoon lemon juice
  • 4 5-inch square puff pastry sheets, thawed
  • 1/3 cup honey cream cheese (recipe follows)

Honey Cream Cheese:

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


  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:

  1. 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.

Recipe Notes

  • 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.

  • Depending on the brand of store-bought puff pastry you use, you may want to dock the puff pastry before adding toppings.