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Cheese & Berry Pastry

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Source: Me
Yield: 16
Serving Size: 1 Pastry
Servings: 16

I came up with this recipe to get rid of some leftovers. I used half cherry pie filling and half mixed frozen berries but for best results, I think you should just use frozen or fresh berries.

For the cheese, I used Neufchatel, but I think cream cheese would be more tasty and less runny, allowing you to add a little more.

Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Puff Pastry
2 sheet 2030 132 0 0
Egg, Whole, Raw
1 Large for egg wash 74 5 0.4 6.3
Cheese Filling
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Sugar, granulated
0.25 Cup 220 0 56.8 0
Egg, Whole, Raw
1 Large 74 5 0.4 6.3
Cheese, Cream
1 Package 808 81.1 0 0
Fruit Filling
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Mixed Berries, Frozen
1.5 Cup 180 0 0 0
Sugar, granulated
0.25 Cup 220 0 56.8 0
Total: 3606 223.1 114.4 12.6
Per Serving: 225 13.9 7.2 0.8


    click for a larger image

Defrost the puff pastry according to the instructions and pre-heat the oven to 350 degrees

Mix the sugar and berries and set aside.


Mix the cream cheese, sugar, salt, 1 egg and vanilla until smooth. Set aside.

Note that I used Neufchatel cheese which was too soft and not tasty enough, so make sure to use real cream cheese.


When the pastry is thawed, unfold and lay on a flat surface.  

To increase the size, we're going to roll out the dough a little.  

Cut the sheet into 12 pieces. Repeat for both sheets, however on the second sheet, cut each of the 12 pieces into 8 strips.  

Beat the other egg to make an egg wash.

Take one pastry square and use 8 strips to build a 2 layer wall around the edges of each square, using egg was as the glue between strips.

Place the 12 pastries onto a parchment or silpat lined baking sheet and bake at 350 for 15 minutes or until risen.

This is where I made a mistake. I spooned the cheese in before baking the pastry so it couldn't hold enough, so make sure to bake the pastry first.

When the pastry is mostly risen but not yet brown, remove from the oven and quickly put 2 tbsp of cheese mixture in and return to the oven for 5-10 minutes.

When the cheese just starts to set, remove from the oven and brush the top edge with the remaining egg wash.

Then spoon 1 tbsp of the fruit mixture on top.

Sprinkle the egg washed edges with sugar.

Return to the oven for another 5-10 minutes.

When it's done you should have nice golden brown pastries.  

Allow to cool or serve while still warm.  

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