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Berry Breakfast Pastries. Photo: (c) Robert Bredvad<\/p><\/div>\n
Berry Breakfast Pastries<\/h3>\n
Makes 12 pastries<\/p>\n
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- 1 (8-ounce) package cream cheese, at room temperature<\/li>\n
- 2 tablespoons white sugar<\/li>\n
- 1 tablespoon fresh lemon juice<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 2 teaspoons ground cardamom<\/li>\n
- All-purpose flour, for dusting work surface<\/li>\n
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed<\/li>\n
- 3 cups mixed berries<\/li>\n
- 1 large egg, beaten with 1 tablespoon water<\/li>\n
- Demerara cane sugar, for topping (optional)<\/li>\n<\/ul>\n
Preheat the oven to 400\u00b0F. Line two baking sheets with parchment paper.<\/p>\n
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, white sugar, lemon juice, vanilla extract, and cardamom until combined.<\/p>\n
Lightly flour your work surface, then unfold each sheet of puff pastry. Using a rolling pin, roll each sheet into a 10-inch square. Cut each square into six rectangles for a total of 12 pastries.<\/p>\n
Transfer the pastries to the prepared baking sheets, arranging them so that they aren\u2019t touching. Prick the centers of each pastry several times with a fork, then score a 1\/2-inch border around the edges.<\/p>\n
Divide the cream cheese mixture among the pastries, spreading it evenly inside the scored section. Top the cream cheese with the berries. Brush the egg wash along the edges of the pastries, then sprinkle the brushed area with the cane sugar, if using.<\/p>\n
Bake the pastries for 15 to 20 minutes, until golden brown and puffed around the edges. Remove the pastries from the oven, let them cool for 5 minutes, then serve.<\/p>\n
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