Blackberry Cream Cheese Pastries

This is a slightly revised version of a Better Homes and Gardens recipe for blueberry pastries. Basically, these work with whatever fruit and jam combination you might choose to use. 

Ingredients:

• 8 ounce package cream cheese, softened

• 1/3 cup sugar

• 1teaspoon lemon juice

• 1 teaspoon vanilla

• 1cup fresh or frozen blackberries

• 1/2 cup peach jam

• 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

• 1egg

• 1 tablespoon water

Methods:

Preheat your oven to 400 degrees F. then line two large baking sheets with parchment paper.

In a medium bowl beat the cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla then beat again. In a small bowl stir together the fruit and jam.


On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10 1/2 inch square. Cut each square into nine 31/2 in squares and transfer the squares to the baking sheets. Using a fork, prick the center of each square, leaving a 1/2-inch unpricked border around all the edges. In a small bowl beat egg and the water together with a fork, then brush the squares with the egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each square of pastry, leaving a 1/2-inch border. Top each with about a tablespoons of the fruit mixture, spreading evenly over cream cheese mixture. Bake for 15 to 18 minutes or until golden brown.