Breakfast pastries, hand pies, snack pockets—no matter what you call them, one thing is certain: fruit-filled puff pastry is a guaranteed crowd pleaser for breakfast through dessert. And with a little help from the KitchenAid® Convection Bake Countertop Oven, I’m transforming summer’s juiciest fruit into a perfectly portable snack topped off with a tangy lemon glaze.
First things first, let’s talk filling. Cream cheese, fresh lemon juice, a pinch of sugar and vanilla extract join forces for one seriously sweet and creamy mix blended together in seconds with the KitchenAid® Stand Mixer.
With the base of the filling prepared, all that’s left to do is stir in quartered cherries, which lend bright flavor and a pop of color to the pastries. And here’s your chance to get creative: If cherries aren’t in season, simply swap in your favorite fruit (think strawberries, apples, peaches, etc.).
Next up, arrange the puff pastry sheets on a lightly floured work surface and cut each sheet into six rectangles. Alternately, you can cut each sheet into 12 squares for smaller sized pastries. Then divide the mixture between half of the puff pastry rectangles, leaving a 1/2-inch border around the edges.
Seal in the fresh fruit flavor by using a fork to crimp the edges of the pastries, and then cut small slits in the tops of each pastry to allow the steam to release as they bake.
All that’s left to do is brush the pastries with eggwash then pop them into the preheated convection oven. You can bake all of the pastries or just bake a few and freeze the remainder to enjoy a quick-fix homemade breakfast any day of the week.
A short 10 minutes later, the pastries have puffed to golden brown perfection. Transfer them to a rack to cool completely while you whisk together the ingredients for the lemon glaze.
Once the pastries have cooled completely, drizzle them with the glaze then get ready to enjoy the ultimate trio of buttery puff pastry, fresh fruit filling and tangy lemon glaze. Breakfast (and dessert!) has never been faster or more flavorful.
Cherry Cream Cheese Breakfast Pastries
Makes 6 large or 12 small pastries
For the pastries
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
2 1/2 teaspoons vanilla extract
1 cup cherries, pitted and quartered
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1 large egg
For the glaze
1 cup confectioners’ sugar
4 teaspoons whole milk
2 teaspoons lemon juice
For the pastries
Preheat the KitchenAid® Convection Bake Countertop Oven to 400°F. Line the baking sheet with parchment paper.
In the bowl of a KitchenAid® Stand Mixer fitted with the flat beater attachment, beat together the cream cheese, sugar, lemon juice and vanilla extract until combined. Stir in the cherries.
Place the puff pastry on a lightly floured work surface and cut each sheet into 6 rectangles following along on the perforations. Divide the cherry cream cheese mixture onto six halves leaving a 1/2-inch border around the edges. Place an unfilled piece of pastry atop each filled piece to form a total of 6 pastries. Using a fork, crimp together the edges of each pastry. Cut two small slits atop each of the pastries.
Transfer two of the pastries onto the baking sheet. Whisk together the egg with 1 tablespoon water then brush the pastries with the eggwash.
Bake the pastries for 9 to 11 minutes until golden and puffed. Remove them from oven and transfer them to a rack to cool completely. Repeat the eggwash and baking process with the remaining pastries. While the pastries cool, make the glaze.
For the glaze
In a small bowl, whisk together the confectioners’ sugar, milk and lemon juice. Drizzle the glaze atop the cooled pastries and serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*