Sweet Cream Cheese Puffs
I am the worst food blogger known to man. I think I posted the photo for these pastries over a week ago now and have yet to post the recipe! I usually try to get the recipe up within a day of making the thing so this is not good of me.
Do I have an excuse? Eh not really. I'm furloughed and self-isolating for the most part. However, I live in New Zealand at the moment and we just went down to level 2. This obviously required me travelling up to Auckland so I could get my much needed brunch and spend some time with my niece on her eleventh birthday.
I am very sorry for being a lazy blogger, I can and will do better. That all being said - these things are so dang easy to make, so delicious, and a crowd pleaser amongst partners and parents alike.
If you don't have an egg for the egg wash, brushing a bit of milk or even cream over the pastry tops BEFORE they go in the oven, will do the trick.
Taste your cream cheese mixture and add more icing sugar or cream cheese depending on whether you want it sweeter or less sweet. It's really up to you. The sweetness won't change much in the oven.
Add a drop of vanilla or cinnamon in there to fancy up the flavour profile OR even some diced fruit or a spread of jam.
1/2 cup of cream cheese
1 cup of icing sugar (powdered sugar)
400g (3 sheets) of ready-made puff pastry
1 egg (for egg wash) - Optional
Preheat your oven to 200℃ and line a baking tray with some baking paper.
Using an electric whisk, whisk together the cream cheese and icing sugar until light and fluffy. Slowly add the icing sugar to avoid it flying around your kitchen.
Using a mug or a glass, place the rim side on to your puff pastry and cut out large circles. Roll out any excess dough and repeat until you've used it all up.
Place a large tablespoon of your cream cheese mixture in the centre of one of the rounds you have cut out from your pastry.
Place another round of pastry over the top and gently press the edges together (it's okay if you have to stretch out the top circle a little bit).
Using a fork, gently press the edges of the pastry together, creating small indents around the circumference of the pastries.
Place the pastries on to the baking tray.
Whisk your egg in a small bowl or mug using a fork. Brush the egg yolk over the tops of the pastries.
Place the baking tray in the oven for 13-15 minutes or until golden on top.