Blueberry Cheesecake Pastry Bites

I was having guests for a crafting day and wanted to have a treat to serve them. I had some Philadelphia no bake cheesecake from another splurge and I had an idea to make some baked items. Yes, I realize it is a no bake item.  But that means I can serve it as is. It doesn't mean I can't bake it in something. Or at least that was my hope.  I did make a test batch first!

I find making a treat with a bit of puff pastry elevates it to something cuter and more special than just a pie crust.  So I got out my graduated, fluted circle cutters to make a pastry with a well for the sweet part.

Blueberry Cheesecake Pastry Bites

1 package Pepperidge Farm puff pastry

Philadelphia no bake cheesecake

Philadelphia strawberry cream cheese or sweet flavor of your choice 

blueberries

1 egg

Turbinado or raw sugar

This recipe can make the whole box or one sheet of the puff pastry box.  It just depends on how many treats you want to make.

Set the puff pastry out to thaw.  Don't let it thaw out completely.  When you can unfold the pastry sheet,  roll it smooth. You may have to use fingers to seal the fold marks.

Preheat the oven to 400°. Prepare two baking sheets with SilPat mats or parchment paper.

I have some graduated circle cutters.  You can also use a biscuit/donut cutter.

I cut nine circles out of each pastry sheet with a 3 1/16 cutter. I took a smaller ( 1 7/8) cutter and cut the middle out of half of the circles.

Whisk the egg in a small bowl with about 1 Tablespoon of water. Use a pastry brush to paint the egg wash around the edges of a circle of the dough.  Place one of the rings centered on the circle and brush it with the egg wash.  Move it to one of the baking sheets.

Repeat until you have transferred all of the pastry circles on a baking sheet

Carefully place about 1 Tablespoon of cheesecake or cream cheese mixture in the center well.  Gently press 4 or 5 blueberries into the creamy center.

Take a pinch of turbinado sugar and sprinkle it around on the egg wash on the ring.

There will be leftover circles and diamonds of dough.  Don't discard them.  Brush them with the egg wash and sprinkle turbinado sugar on them. You can even add a bit of cinnamon. Put them around the pastry bites on the baking sheets for an additional set of treats.

Bake for 10-12 minutes.  I found the pastry bites puffed nicely.  Some of the dough circles puffed up and over.

Allow the pastry bites to cool for 5 minutes on the baking sheet and then transfer to a cooling rack.

Put a piece of waxed paper under the cooling rack.  Sprinkle a bit of powdered sugar through a small strainer over the finished bites.  I didn't think they needed more sugar.  I just did it to look a bit fancier. But that is your choice!

The pastry bites were a hit.  They were crispy with a creamy blueberry center. 

The pop of cinnamon sugar circles were equally delightful!

Blueberry Puff Pastry Pinwheels

I have been posting a lot of recipes for breakfast treats using Pepperidge Farm Puff Pastry.  I found them on Tasty .  I find a lot of good recipes there.  You should check them out. 

I am always looking for items to add to the Bed and Breakfast repertoire.  These puff pastry treats are sure to be hits!

Blueberry Puff Pastry Pinwheels

1 sheet thawed puff pastry
36 fresh blueberries
9 Tablespoons cream cheese mixture
powdered sugar

 

cream cheese mixture

1 block softened cream cheese
1/4 cup sugar
1/2 teaspoon vanilla

 

I made the cream cheese mixture and it was enough for all three of the puff pastry treats I posted on this blog.  If you don't make all of them, you can make a smaller amount or save it for a bagel some morning.

 

Place the cream cheese in a medium bowl with the sugar and vanilla.  Stir to combine.  Set aside.

 

Heat the oven to 400°.  Place parchment paper or a Silpat on a baking sheet.

 

Unfold the puff pastry.  I like to dust the counter with a bit of flour, but there is some flour on the puff pastry.  Cut it into 9 squares. 

 

Take one square and cut from the corners towards the middle.  Leave a space in the center.  Cut it like this.

 

 Wet your finger and moisten the center.  This will help the pastry to stick together.  Fold one side of each cut to the center, making a pinwheel.  Like this.  Do this for all the squares and transfer them to the baking sheet.

 

Place a generous Tablespoon of the cream cheese mixture in the center of the pinwheel and then gently press four blueberries into the cream cheese mixture. 

 

Bake for 15 to 20 minutes, or until puffed and golden brown.

 

Let the pastries cool for a few minutes on the baking sheet.  Put a paper towel on your counter and then put a cooling rack on top of the paper towel.  Transfer the pastries to the cooling rack and let cool for 15 minutes or so.  Sprinkle powdered sugar all over the blueberries pinwheels.  Serve slightly warm. 

(Full disclosure.  I was in such a hurry to take the pictures and try these blueberry delights that I forgot to dust them with powdered sugar.  Trust me, I did that for Lee, but then I forgot to take another picture.  Getting old.)

 

Cooking blueberries cause them to pop and ooze blueberries juices.  Combine that with the creamy sweetness and crispy puff pastry and you have a delightful, and slightly messy, breakfast treat.

 

Remember, blueberries are high in antioxidants so this is HEALTHY. That's right.  I said it.  Healthy.

Raspberry and White Chocolate Cream Hand Pies

I have been having a lot of fun playing around with Pepperidge Farm puff pastry.  I found this recipe on their site.  It looked delicious!  And it also looked like a recipe I could make for my B&B guests.

A hand pie is basically a small, self-contained pie that you can pick up and eat with your hands.

 

Raspberry and White Chocolate Cream Hand Pie

1 egg
1 Tablespoon water
flour for sprinkling
1 package Pepperidge Farm puff pastry, thawed
4 oz. cream cheese, softened  Or half of the full size package
2 Tablespoons sugar
1/2 cup white chocolate chips
1 small clamshell of raspberries
3 Tablespoons raw or Turbinado sugar

 

Heat the oven to 400°.  I used a Silpat to prevent sticking.  You can also use parchment paper.  Use you choice on two baking sheets

 

Beat the egg and the water in a small bowl and set aside.

 

Stir the softened cream cheese in a medium bowl with the sugar until it is smooth.  Add the white chocolate chips and stir to combine.  If you have a helper, you should have them taste the chips.  Just in case they are POISON or something.  Most helpers are happy to do this.

 

Sprinkle the flour on your working surface.  Unfold the thawed puff pastry sheet.  Roll the dough slightly bigger to about 12x12.  Use a round cutter and cut 12 circles of dough.  Repeat using the second sheet of puff pastry.  There are two in a package.

 

Brush the edges of half of the circles (12) with the egg wash.  Place a Tablespoon of the cream cheese mixture in the center and top it with about 3 raspberries.  Place the other puff pastry circles on top of the raspberries and press around the edges.  I used a fork to crimp the edges.

 

Place the pies on the prepared baking sheets and brush the tops with the egg wash.  Sprinkle the raw sugar on top. 

 

Pierce the tops with a sharp knife.

 

Bake for 20 minutes or until the pies are turning golden brown.  Move the pies to a cooling rack for 10 minutes.

 

Serve these delicious pastries to your visitors on the sunny screened porch.  Admire their crispy flaky crust and enjoy the raspberry and chocolate creaminess. 

 

Yum.
 

 

Lemon Palmieri

I saw a video on making palmieri using puff pastry.  They are sometimes called Elephant Ears.  They are light, crispy cookies.  I was making some lemon gelato and thought they would look pretty served with it.  And who doesn't like a cookie with their gelato?  NO ONE, that's who!

I saved some lemon zest from the gelato and used it in these cookies.

 

Lemon Palmieri

1/2 package Pepperidge Farm Puff Pastry
1 cup sugar
pinch Kosher salt
zest of one lemon, about 1 Tablespoon

Lemon Glaze, optional

1/8 cup warmed lemon juice
left over sugar and zest

 

Mix the sugar with the lemon zest. 

 

Stir with a fork and set aside for the flavors to meld. 

Thaw the puff pastry according to the directions.  You may double the recipe and use the whole package, but I just wanted a few cookies.  I sealed the package with tape and put the other half back in the freezer.

 

Scatter 1/3 of the sugar mixture on the counter or cutting board. Use a fork to spread it out to the approximate shape of the puff pastry when you unfold it.  Place the puff pastry on the sugar and then scatter another 1/3 cup sugar mixture on top of the puff pastry.

 

Use a rolling pin to press the sugar into the puff pastry.  Do not try to roll the puff pastry larger. just firmly press the sugar mixture into both sides of the pastry.

 

There are two different ways to fold the pastry.  I chose to roll one side tightly towards the middle and then roll the other side towards the middle.  Wrap the roll tightly in plastic wrap and chill for 30 minutes.

 

Heat oven to 400°.  Place parchment paper or a Silpat on a baking sheet.

 

Remove the pastry from the plastic wrap and place on the cutting board.  Cut about a 1/2 inch slice of the rolled pastry.  Place both of the cut sides on the remaining sugar and then place on the prepared baking sheet.  Repeat for the whole pastry roll.

 

Bake for 20 to 25 minutes.  You will know they are done when the cookies turn a golden brown.  It is a very short time from golden brown to too brown and over done, so keep a close eye on the cookies after about 15 minutes.

You will have about 1/3 cup of the sugar lemon zest mix left.  You may wish to add a lemon glaze.    I heated about 1/8 of a cup of lemon juice in the microwave and added to the sugar.  Stir to dissolve.  Do this just before you take the palmieri out of the oven.

 

Right when you take them out, brush on the sugar lemon glaze.  The heat of the cookies will dry the glaze to a crispy, sugary lemony goodness!  Let the cookies cool a few minutes and then transfer to a cooling rack. You may have to gently peel them off whatever you used to cook them on.  After a few more minutes, lift and replace them on the rack to prevent sticking.

 

If you aren't using them right away, place the palmieri in a covered container and keep in a cool place.

I served these with my lemon gelato with white chocolate chips and a small sprig of mint.  But they were delicious all by themselves. 

 

Chicken Puff Pastry Swirls

I found a version of this posted on Facebook.  I didn't write anything down and no longer know what the exact recipe, so I winged it.  It turned out really good.  Even Lee liked it!  It is fast and easy f you have some leftover chicken and puff pastry.  I didn't have the chicken and bought some grilled breast strips form the sliced meat and cheese section.  It went together really quickly and the longest time was waiting for them to cook.

 

Chicken Puff Pastry Swirls

One sheet of puff pastry, thawed
BBQ sauce
1 cup grilled chicken, shredded
1/4 cup chopped cilantro
1/4 cup thinly sliced green onions, including the green part
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 egg

 

Preheat the oven to 365°.  Prepare a baking sheet with parchment paper or a Silpat to prevent sticking.

 

Sprinkle some flour on a very clean counter top.  Unfold the puff pastry and use a rolling pin until the fold lines get smooshed a bit.  Lift it and replace it to make sure it isn't going to stick to the counter.  Drizzle just enough barbeque sauce of your choice on top ( about 1/4 cup) and spread it evenly over the puff pastry.

 

I put the chicken breast strips on a cutting board and used two forks to shred them.  Distribute them evenly over the BBQ sauce.  Then do the same with the cilantro, onions and the two cheeses. 

 

Carefully roll up the puff pastry into a log.  Try to get it tight.  Cut the log in half and then each half into four pieces so you have eight even slices.  The ends may be a little under filled, but they are still good!

 

Place the circles on the prepared baking pan.  Whisk the egg with a fork and then brush on the sides and top of the circles.

 

Bake for about 35 minutes or until the pastry is golden brown.

 

These were crispy and delicious.  I served them with a salad and they made a perfect meal.  And then another one the next night!  They heated up great in the toaster oven.