Tuesday, October 23, 2007

Pop Tarts for Grown Ups.

Makes six  pastries.

1 sheet of Puff Pastry thawed in it's wrapper
4 ounces cream cheese (one half of a block).
1/2 teaspoon lemon juice
1 teaspoon vanilla
3 pinches of cinnamon (a bit shy of 1/8 teaspoon)
pinch of Cardamon
3 tablespoons sugar.
2/3 cup whole boysenberries (fresh or frozen)
1/3  cup boysenberry jelly
1 small egg mixed with 2 and a half teaspoons water.

Thaw frozen puff pastry sheet in refrigerator overnight.

Preheat oven to 400 degrees F.

Before unwrapping pastr , mix cheese, lemon juice, vanilla, sugar and spices in a bowl with a a hand mixer until fluffy.

In another small bowl mix fruit (if frozen, thaw and drain) and jelly.

Gently unwrap and roll the puff pastry sheet into a 10 inch square on a lightly powdered cutting board.  If there is any reason the dough will sit for a while after (phone call, dog has to go out, etc) cover immediately with Saran Wrap and a slightly damp towel so it doesn't dry out..

Transfer  rectangles to parchment paper covered cookie sheet.  With a fork, prick the center of the rectangle just a few times, leaving a 1/2 inch border around the edges untouched (the more "holes" you put in it, the more steam will escape and more crisp and less puffy it will be).  Brush the top of the pastry with beaten egg/water mixture.  Drop  a tablespoon of the cream cheese mixture in the center (don't attempt to spread out, just leave as a dollop) Then gently dot the cream cheese with small teaspoons of the fruit mixture, covering the top of the cream cheese, making sure 1/2 inch border remains bare. 

Bake for 16 to 18 minutes until puffy and golden brown. Cool slightly and serve immediately.  


  1. I am missing something. How do I get from the 10 inch square to the rectangles? Oops! I figured it out! "6 servings" was the clue!

  2. Hah! I just bought some puff pastry to wrap around some brie, and I was wondering what to do with the rest of it. Need to try these!


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