Nana's Fruit and Cream Cheese Breakfast Pastries

There's something special about a recipe that doesn't come from a fancy cookbook, but is instead written in looping cursive on a well-loved index card. This one, for simple fruit pastries, is exactly that. It’s not complicated or fussy, but the result feels like a true treat. It’s the kind of thing my grandmother would whip up when we’d visit, making the whole kitchen smell like warm, buttery pastry and sweet fruit. I hope it brings a little of that weekend morning comfort to your home, too.

What You'll Need

This recipe is wonderfully forgiving and a great way to use up any berries you have on hand. The puff pastry does most of the work for you, making it feel a bit like magic.

• 1 package (2 sheets) of puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tablespoons sugar (plus a little more for sprinkling)
• 1/2 teaspoon vanilla extract
• A handful of all-purpose flour for dusting
• Fresh berries: strawberries, blueberries, or raspberries work beautifully
• 1 egg (optional, for an extra golden glaze)

Putting It All Together

Don't let the folding scare you! It's much easier than it sounds, and even if they're a little lopsided, they'll taste just as wonderful.

1. First, preheat your oven to 400ºF (200ºC). Line two cookie sheets with parchment paper.
2. In a small bowl, mix the softened cream cheese, 2 tablespoons of sugar, and the vanilla until it's smooth and fully combined. Set this aside.
3. Lightly flour your countertop and roll out one sheet of puff pastry just enough to smooth it out. Cut the sheet into 9 equal squares. Repeat with the second sheet.
4. Now, for the fold: On each square, use a small sharp knife to cut an "L" shape from the top right corner to the bottom left corner. Imagine you're cutting a picture frame into the pastry, about a half-inch from the edge. The two "L" shapes shouldn't quite meet at the ends, leaving two opposite corners still attached to the main square.
5. Take the upper right corner and fold it down towards the inner bottom corner. You should now have a diamond shape. It might feel a little awkward, but just give it a gentle press to help it stay.
6. Place about 1 to 2 teaspoons of the cream cheese filling in the center of the diamond, then gently press a few berries on top.

The Final Touches

Place each finished pastry on your prepared baking sheet. If you like, you can brush the pastry edges with a beaten egg for a deeper golden shine, and a light sprinkle of sugar never hurts!

7. Bake for 15 to 20 minutes. You'll know