Berry Cream Cheese Pastry Swirls

Berry Cream Cheese Pastry Swirls are made quickly and easily with frozen puff pastry. A favorite for a sweet breakfast or brunch treat!

As much as I like baking from scratch, there are a few things that I have no qualms about using as a shortcut. Near the top of that list is puff pastry. While it’s certainly something that can be made from scratch, I love the convenience and versatility of frozen puff pastry.

These delightful pastries are a perfect use of store-bought puff pastry. That light, flaky pastry serves as the foundation for a whole lot of amazing flavor. We’re talking cream cheese, fruit jam, coconut, and nuts. Who’s with me?

Simply spread and sprinkle the ingredients over the puff pastry, roll it up, slice it, and bake. Then just add a simple glaze for serving. That’s it! Honestly, it probably takes longer to assemble the ingredient list than to assemble the pastries.

There are so many delicious variations of these pastries just waiting to be made. Try making them with your favorite jam and nuts for a simple twist. Using two sheets of puff pastry, it’s simple to make two different varieties at once. I made one sheet with raspberry and pecans, and the other with blueberry and hazelnuts. I can’t wait to make more versions! Maybe peach and pecans. Or cherry and almonds. So many choices!

These wonderfully delicious pastries are a lovely choice for a sweet breakfast or brunch treat. Or enjoy one with your favorite warm beverage for an afternoon snack! These simple treats are sure to impress!

More Fruity Breakfast Treats

• Berry Cheesecake Muffins
• Kolaches
• Berry Muffin Cake

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Berry Cream Cheese Pastry Swirls

Yield 18 pastries

Prep Time 20 minutes

Cook Time 24 minutes

Total Time 44 minutes

These easy-to-make Berry Cream Cheese Pastry Swirls combine cream cheese, jam, coconut, and nuts inside a rolled pastry for a delightful treat.

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Ingredients

For the pastries:

• 1 17.3-ounce (490g) box frozen puff pastry sheets, thawed
• 4 ounces (113g) cream cheese, at room temperature
• 6 tablespoons jam, such as blueberry or raspberry
• 3/4 cup (90g) finely chopped toasted nuts, such as pecans or hazelnuts
• 3/4 cup (63g) sweetened flaked coconut, toasted

For the glaze:

• 1/2 cup (55g) confectioners' sugar, sifted
• 2 to 4 teaspoons milk

Instructions

To make the pastries:

1. Preheat oven to 375°F. Generously grease 18 standard-size muffin cups.
2. Unroll 1 sheet of puff pastry on a lightly floured surface. Roll into a 10-inch square.
3. Spread half of the cream cheese over the pastry. Spread half of the jam over the cream cheese. Sprinkle half of the nuts and coconut over the jam.
4. Roll the puff pastry into a log. Cut evenly into 9 pieces.
5. Repeat with the other sheet of puff pastry.
6. Place the sliced pastries in the prepared pans. Bake 24 minutes, or until golden brown.
7. Cool the pastries in the pans for 10 minutes. Then transfer them to wire racks to cool completely.*

To make the glaze:

1. Combine the confectioners' sugar and 2 teaspoons of milk until well-combined. Add more milk, a small amount at a time, and continue mixing until the glaze is the desired consistency.
2. Drizzle the glaze over the pastries.

Notes

*Be sure not to let the pastries cool in the pan too long, or it will become difficult to remove them without sticking.

Recipe adapted from Taste of the South.

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• 
  12-Well Standard Muffin Pan
• 
  French Rolling Pin

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