- 1 sheet of puff pastry will yield 4 large; 8 small
- Work with chilled puff pastry. After you roll and cut it out, pop it back in the refrigerator before the next step of filling and layering them.
- Substitute any other type of jam for tasty goodness.
- Optional. Dust with powdered sugar.
- Great for assembling with the kids.
- Get creative! Add fruit or fill with egg/potato/ham combination.
- Let the baked pastries cool at least 10-15 minutes after pulling from the oven. WARNING: The jam is hot so take care NOT to serve too quickly.
- I made little bite-sized pastries too. Just use half the size cutter and amount of filling. Adjust baking time. Suggestion below for baking smaller sized pastries.
- Here I used the Williams Sonoma Toaster Pastry Press, but alternatively you can just as easily and effectively use a cookie cutter with similar dimensions and crimp the edges with tines of a fork to seal.
Makes 4, 5″ x 3 1/2″ pastries or 8 small pastries
1 sheet of Puff Pastry
All-purpose flour for dusting and rolling
4 tablespoons of jam
4 tablespoons of cream cheese, softened
1 egg, beaten
1 teaspoon water
turbinado or raw sugar for sprinkling
Preheat oven to 400 degrees. Line a rimmed baking pan with a silicone baking mat or parchment paper (preferably do not use an air-cushioned pan).
Lightly flour rolling pin and roll-out surface and roll out a sheet of puff pastry large enough to cut out 6, 5″ x 3 1/2″ pieces. Use either a pastry press with these dimensions or a cookie cutter to cut out consistent, same-sized pieces of puff pastry dough. Transfer to baking pan and refrigerate while you roll out the leftover dough.
Repeat once more with the leftover/scraps of puff pastry and cut out two more pieces. Refrigerate and pull first set of refrigerated pieces to start assembling. Spread 1 tablespoon of cream cheese in the middle of a pastry rectangle, keeping away from the edges. Spread 1 tablespoon of jam on top of the cream cheese. Place another cut-out pastry rectangle on top and either crimp to seal with the tines of a fork OR use the pastry press to seal. Repeat with remaining pastry pieces (including the set you placed in the refrigerator rolled from the scraps), to make a total of four complete pastries.
Combine egg and water, beating until incorporated. Using a pastry brush, brush the tops of each pastry with egg wash. Sprinkle with turbinado/raw sugar.
Place in oven and bake for about 18 minutes OR 15 minutes for smaller sized. Bake until tops are golden brown; check bottoms of pastry that they are golden too.
Remove from oven and let cool on baking sheet for about 5-8 minutes. Transfer to wire rack and continue to let cool for at least another 10 minutes before serving.
Optional: Dust with powdered sugar before presenting!
Store any leftovers in the refrigerator in a sealed container and either eat leftovers cold, at room temperature or warm in microwave.