Even though they’re simple to make, these jam-filled pastries are right at home in any brunch spread!
Ingredients
1 package (8 ounces) of cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 large egg yolks
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
2/3 cup seedless raspberry jam or jam of choice
Confectioners’ sugar, optional
Directions
-Preheat oven to 425°. Beat the first 4 ingredients until smooth; beat in 1 egg yolk.
-Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll it into a 12-inch square. Cut each into nine 4-inch squares; transfer to parchment-lined baking sheets.
-Top each square with 1 tablespoon of cream cheese mixture and 1 rounded teaspoon of jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with the remaining yolk mixture.
-Bake until golden brown, 14-16 minutes. Serve warm and, if desired, sprinkle with confectioners’ sugar. Refrigerate leftovers.
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