Triple Berry Cream Cheese Puff Pastry Tarts
These berry puff pastry tarts are golden, flaky squares of puff pastry filled with a rich vanilla cream cheese center and topped with a different variety of fresh popping berries. (Jump to Recipe)
Puff pastry can be used for so many different things. Most commonly, it’s main use is dessert. But I’ve made a ton of savory things with puff pastry, especially breakfast items. Puff pastry is known to be extremely flakey and has a high rise when it’s baked. It can be made from scratch at home or store bought.
To Make These Triple Berry Cream Cheese Puff Pastry Tarts
Start by thawing the puff pastry. 40-45 minutes at room temperature will do the trick. If you go over that time frame, you’ll be working with a sticky mess. Under that time frame, the dough will not fold easily and is more prone to breaking/cracking.
Once it’s fully thawed, shape the dough. Lay out the dough on a clean surface. Cut each sheet into 4 equal squares. Next, using your fingers, dab each corner of each square with water. Take each corner of the square and fold it towards the center of the square. Give it a gentle press so it is well intact.
Transfer all of the shaped dough onto a parchment lined baking sheet, leaving 2 inches between each square. Use a fork to poke a few holes in the center of each square. This will ensure the center will not rise as much as the outside of the squares, giving you room for the cream cheese filling.
Brush the edges of the squares with an egg wash (made by beating 1 egg with 1 tbsp of water) and bake for 18-20 minutes or until the edges are golden.
While the puff pastry squares are baking, make the vanilla cream cheese filling. In a medium bowl, beat the cream cheese, vanilla extract, and sugar together until the cream cheese is softened and all of the ingredients are well incorporated. Scrape down the sides of the bowl as needed when beating.
Once the puff pastry squares are finished baking, remove the baking sheet from the oven and let it cool for about 5 minutes.
Use the back of the spoon to push down in the center of the puff pastries to create a small indentation for the filling.
Assemble the squares by spreading a heaping tablespoon of the cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the spoon so it is evened out. Leave only about 1/2 inch on the edges of the puff pastry bare.
Assemble a mixture of blueberries, blackberries, and raspberries over the cream cheese filling. Dust the squares with powdered sugar and serve right away.
These will keep well in the refrigerator for 1-2 days in an air tight container. By day 3, the berries will not look fresh any longer and the puff pastry will start to lose it’s flakey-ness. These are best served same day.
Here are a few of my favorite desserts:!
Lemon Blueberry Poppy Seed Scones
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make these Triple Berry Cream Cheese Puff Pastry Tarts, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Triple Berry Cream Cheese Puff Pastry Tarts
Ingredients
- 2 sheets of puff pastry dough
- 1 egg
- 8 oz cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (or cane sugar)
- 2 cups mixed berries such a blueberries, raspberries, and blackberries
- 1 tablespoon powdered sugar
Instructions
- Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.
- Beat one egg and 1 tablespoon of water in a small bowl to create an egg wash. Set aside.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Once the puff pastry dough is thawed, unfold and lay it out. Cut each sheet of dough into 4 even squares. No need to roll the dough out flat because it will be shaped regardless.
- To shape the dough, dab each corner of each square with water. Next, take each corner of the puff pastry square and fold it towards the center of the square. Press down each corner so it is well intact. Transfer the squares onto the prepared baking sheet. Leave 2 inches between each square.
- Using a fork, poke a few holes in the center or each square. Brush the edges of the squares with the egg wash. Bake for 18-20 minutes until edges are golden and flaky.
- While puff pastry squares are baking, make the cream cheese filling. Beat cream cheese, vanilla extract, and sugar with a mixer in a medium bowl for 2 minutes until softened until all ingredients are well incorporated. Scrape the sides of bowl as needed and beat again. Set aside.
- Once puff pastry squares are finished baking, remove from oven and let rest for 5 minutes.
- Use the back of the spoon to push down in the center of the puff pastries to create a small indentation for the filling.
- Place a large, heaping tablespoon of cream cheese filling in the center of each puff pastry square. Spread the filling using the back of the tablespoon so it is evened out. Leave only about ½-inch on the edges of the puff pastry bare. Assemble a mixture of berries over the cream cheese filling. Dust with powdered sugar and serve.
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