Description
Creamy Puff Pastry Squares
Ingredients:
1 sheet puff pastry, thawed
1/2 cup cream cheese, softened
1/4 cup powdered sugar (plus extra for dusting)
1/2 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp granulated sugar
1 egg, beaten (for egg wash)
Instructions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the puff pastry and cut into 6 equal squares. Place on the baking sheet and brush with egg wash. Mix cinnamon and granulated sugar, then sprinkle over the pastry. Bake for 15-18 minutes until golden and puffed. Let cool completely. In a bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy. Slice each puff pastry square in half and spread the cream filling onto the bottom halves. Place the top halves back on and dust with powdered sugar. Serve immediately.
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Puff Pastry Squares every time.
- Prep & Cut: After thawing the puff pastry sheet according to package directions, gently roll it out on a lightly floured surface to smooth any creases. Using a sharp knife or pizza cutter, cut it into 6 perfectly even squares. This ensures uniform baking.
- Season & Bake: Place squares on the parchment-lined sheet. Brush the tops only with the beaten egg wash, being careful not to let it drip down the sides, as this can inhibit rising. Evenly sprinkle the cinnamon-sugar mixture. Bake on the middle rack until deeply golden and fully puffed.
- Cool Completely: This is a non-negotiable step. Transfer the baked pastry squares to a wire rack. If filled while warm, the cream will melt and make the pastry soggy.
- Make the Filling: Ensure your cream cheese is very soft. In a medium bowl, beat the cream cheese and powdered sugar first until smooth. Then, add the heavy cream and vanilla. Beat on medium-high speed for 1-2 minutes until the mixture is thick, fluffy, and holds stiff peaks.
- Assemble: Use a serrated knife to gently slice each cooled square horizontally. Spoon or pipe a generous amount of cream filling onto the bottom half. Gently place the top half back on, creating a delicate pastry sandwich.
Serving Suggestions
These squares are versatile. For a brunch, serve them alongside fresh berries and a drizzle of honey. As a dessert, plate them with a scoop of vanilla bean ice cream and a dusting of cocoa powder. For a festive touch, garnish with a few edible flowers or a mint sprig. They pair wonderfully with coffee, black tea, or a dessert wine like Moscato.
How-to Summary
Thaw, roll, and cut puff pastry into squares. Brush with egg wash, sprinkle with cinnamon-sugar, and bake at 375°F until golden. Cool fully. Whip cream cheese, powdered sugar, heavy cream, and vanilla into a fluffy filling. Split squares, fill, and dust with powdered sugar before serving.
Frequently Asked Questions
Can I make these ahead of time? Yes, but assemble just before serving. Bake the pastry shells and make the filling up to a day ahead. Store shells airtight at room temperature and filling covered in the fridge. Assemble within an hour of serving.
My filling is runny. What happened? This usually means the heavy cream wasn’t whipped enough, or the baked pastry wasn’t completely cool. Ensure you beat the filling until stiff peaks form and the pastry has no residual warmth.
Can I use frozen whipped topping instead of heavy cream? You can, but the flavor and texture will be different. Fold 1 cup of thawed whipped topping into the sweetened cream cheese mixture for a lighter, less rich filling.
How do I store leftovers? Store any assembled squares in a single layer in an airtight container in the refrigerator for up to 2 days. Note that the pastry will soften over time.
Can I add fruit to the filling? Absolutely! Fold in 1/4 cup of finely chopped strawberries, raspberries, or a spoonful of lemon curd after the filling is whipped for a fruity variation.
Common Mistakes to Avoid
- Filling Warm Pastry: This is the top mistake, leading to a soggy, melted mess. Patience is key.
- Overworking the Pastry: Handle the puff pastry as little as possible and use a sharp cutter to avoid sealing the edges, which prevents proper rising.
- Under-whipping the Filling: The filling should be thick and hold its shape. Beat until truly fluffy.
- Uneven Sizing: Uneven squares bake at different rates, resulting in some being underdone or overdone.
Conclusion
These Creamy Puff Pastry Squares are a deceptively simple treat that delivers impressive results. By following the detailed guide and avoiding common pitfalls, you can create a light, flaky, and luxuriously creamy dessert perfect for any occasion. The balance of crisp pastry, sweet cinnamon sugar, and rich vanilla cream is truly irresistible. Master this foundational recipe, then feel free to experiment with different fillings and toppings to make it your own.