Mini Strawberry Cream Cheese Breakfast Pastries Recipes

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
• Place flour in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Add 1/4 cup water; stir roughly with wooden spoon until dough mostly comes together. Turn out onto clean surface; knead 2 to 3 times until dough comes together. Roll out dough to about 1/8-inch thickness; cut into 2-inch squares. Place half of the squares on cookie sheets; set aside.
• In medium bowl, stir together all Filling ingredients except jam. In small bowl, beat Egg Wash ingredients with whisk.
• Place 1 teaspoon jam and cream cheese mixture on each dough square. Brush edges of each square with egg wash. Top with another square. Using fork, press edges together. Prick top with fork; brush with egg wash. Continue with remaining dough, re-rolling as necessary.
• Bake 12 to 15 minutes or until golden. Remove from cookie sheets to cooling racks to cool.
• In medium bowl, beat powdered sugar, vanilla and 2 teaspoons of the milk with whisk until smooth. Add more milk or powdered sugar as needed to get the perfect consistency. Transfer icing to resealable sandwich plastic bag; snip off 1 corner. Pipe swirly shapes onto each pastry. Serve warm or cool.