Berry Puff Pastries

Those shapes look amazing, right? A diamond, a pinwheel and a flower shape :)

Who doesn't like a nice flaky pastry treat for breakfast? I saw those on pinterest (refering to a post from TASTY in BuzzFeed). It came with a nice video. They looked delicious because they combined the flaky puff pastry with a creamy filling and berries :)

I was super surprised to see how easy and simple these where!!!

Really, you only need some frozen puff pastry, a very simple cream cheese filling (only add sugar and some vanilla/lemon flavor), and a few berries. The secret lies in the folding process. If you follow the steps, it is also super easy and does not take a long time.

So, please, give it a try. It also tastes good the next day if you keep them refrigerated.

Ingredients (for 12 pastries):

• 225 g cream cheese (e.g. Philadelphia)
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 tsp lemon juice - freshly pressed (or: 1/2 tsp lemon aroma)

• 12 puff pastry squares (8 squares 9x9 cm, 4 squares 10x10cm) - thawed
• Berries (2 big strawberries, 16-20 blueberries, 20 raspberries)

Preparation:

Preheat oven at 200 degree Celsius (400 degree fahrenheit).

The Cream Cheese Filling:

Mix the cream cheese, sugar, vanilla and lemon in a bowl till smooth.

Strawberry Diamonds (4 pastries):

Cut the puff pastry into 4 squares (9x9 cm).
Fold the pastries and fill them:

1. Left pictures: Take one square, fold the square into a triangle. Cut the triangle at the bottom along both sides (with about a 1/2 cm border), make sure they to not touch at the top.
2. Middle picture: Unfold the triangle back into a square.Take the top flap and fold it down to the bottom edge until it touches the cutline, not further.
3. Right pictures: Take the bottom flap and fold it toward the top edge. Now you have a diamond shape.
4. Lower pictures: Place 1 Tablespoon of cream cheese filling in the middle and place 1 strawberry half on it. 

Repeat with the remaining squares.
Bake for 15-20 minutes till golden brown and puffed. Take it out and sprinkle with powdered sugar.

Blueberry Pinwheel Pastry:

Cut the puff pastry into 4 squares (9x9 cm).
Fold the pastries and fill them:

1. Left picture: Make a cut from each corner towards the center. Do not touch the center! Stop about 1 cm before.
2. Middle picture: Start on one side of the square, take on corner flap of the side and fold it towards the center. Press the tip a little bit into the center.
3. Right picture: Then go to the next sides of the square and repeat. Now you have a pinwheel shape.
4. Lower picture: Place 1 Tablespoon of cream cheese filling in the middle and place 4-5 blueberries on it.

Repeat with the remaining squares.
Bake for 15-20 minutes till golden brown and puffed. Take it out and sprinkle with powdered sugar.

Raspberry Flower Pastry:

Cut the puff pastry into 4 BIG squares (10x10 cm). These are supposed to be slightly bigger than the diamond and pinwheel shapes.
Fold the pastries and fill them:

1. Left picture: On each corner of the square, make a cut parallel to the edges to both adjourning sides (leaving a 1/2 cm border) towards the edge center of the sides, stopping about 1/2 cm before the center. It is important that the cuts do not touch in the center edge of each side, but that they do touch in the corner.
2. Middle picture: Place 1 Tablespoon of cream cheese filling in the middle of the square. Place 4 raspberries on it, facing the corner of the squares.
3. Middle picture:Take one corner flap and fold it toward the center of the square, over the raspberry. Slightly press the tip of the flap into the cream cheese.
4. Right picture: Repeat the folding with the remaining sides. Now you have a flower shape.
5. Lower picture: Take the 5th raspberry, dip the bottom in the cream cheese filling and place it on the center on top of the overlapping flaps.

Repeat with the remaining squares.
Bake for 15-20 minutes till golden brown and puffed. Take it out and sprinkle with powdered sugar.

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