Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package (17.3 oz) puff pastry sheets, thawed
- 1 egg, beaten
- 1 tablespoon milk
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- Optional: 1/4 cup fruit preserves or fresh fruit for topping
Feel free to get creative with your fillings! My abuela taught me that recipes are just guidelines. If you’re feeling adventurous, add a hint of cinnamon or almond extract to the cheese mixture.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This step always brings back memories of helping my abuela in the kitchen, learning the art of mixing without a stand mixer.
- Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares.
- Place a tablespoon of the cream cheese mixture in the center of each square. If you’re using fruit preserves, add a teaspoon on top of the cheese mixture.
- Fold each corner of the pastry squares towards the center to enclose the filling, creating a neat little package. Seal the edges gently with your fingers.
- In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the pastries to give them a beautiful golden brown finish once baked.
- Transfer the pastries to the prepared baking sheet and bake for 15-20 minutes, or until the pastries are puffed and golden brown. The aroma will remind you of Sunday brunches, filled with laughter and warmth.
- While the pastries are baking, combine the powdered sugar and lemon juice to make a glaze. Once the pastries are out of the oven, let them cool slightly before drizzling the glaze over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International