Cream Cheese Puff Pastry (Print Version)

# Ingredients:

→ Puff Pastry

01 - 2 sheets puff pastry (store-bought or homemade)

→ Cream Cheese Filling

02 - 226g cream cheese, softened
03 - 50g granulated sugar
04 - 1 large egg yolk
05 - 1 tsp lemon juice
06 - 1 tsp pure vanilla extract

→ To Assemble

07 - Fresh berries, jam, or fruits of choice

→ Egg Wash

08 - 1 egg
09 - 1/4 cup coarse sugar

→ Glaze

10 - 62.5g powdered sugar
11 - 1 tbsp milk

# Instructions:

01 - Thaw the puff pastry sheets at room temperature for 30-60 minutes until softened, or wrap each sheet in paper towels and microwave for 15 seconds per side. Pastry is ready when it can be easily unfolded.
02 - Preheat the oven to 190°C (375°F).
03 - In a large bowl, beat the cream cheese with sugar for 2 minutes on medium speed using a hand or stand mixer with paddle attachment. Add egg yolk, lemon juice, and vanilla. Beat again until thoroughly combined.
04 - Unfold each pastry sheet and cut each into 6 rectangles. Place the rectangles on a baking sheet lined with parchment paper or silicone mat.
05 - Score a smaller rectangle in the center of each pastry using a sharp knife or pastry cutter, being careful not to cut all the way through. This creates a border for the filling.
06 - Pipe or spoon approximately 2 tablespoons of cream cheese filling into the center of each pastry. Top with berries, a teaspoon of jam, or leave plain according to preference.
07 - Whisk the egg to create an egg wash. Brush around the edges of each pastry and sprinkle with coarse sugar.
08 - Bake in the preheated oven for 15-20 minutes, until the pastry is deeply golden brown and puffed. Ensure thorough baking to prevent raw centers.
09 - Allow pastries to cool for 10-15 minutes before glazing.
10 - Mix powdered sugar and milk until achieving a thick but pourable consistency. Adjust with more sugar if too runny or small amounts of milk if too thick. Keep covered until ready to use to prevent crusting.
11 - Drizzle glaze over pastries using a spoon with a side-to-side motion, or alternatively, dust with powdered sugar instead of glaze.

# Notes:

01 - If not serving immediately, keep glaze covered to prevent crusting and re-thin with a splash of milk if needed.
02 - Store pastries in the refrigerator for up to 2 days. Reheat in a toaster oven for a few minutes or in a 180°C (350°F) oven for 5-10 minutes until warmed through.
03 - Baking at a moderate temperature for longer ensures the centers cook properly without over-browning the exterior.

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