It’s true that during a typical week we eat on a budget.
But when the holidays roll around that goes out the window and I like to fancy things up a bit. Â Introducing my {still very budget friendly} star of the show…puff pastry.
I saw a cooking show once that shared how to make puff pastry from scratch and, while I do aspire to do that one day, right now I depend on that little box in the frozen foods aisle. Â In fact, I always have one in my freezer in case I decide it’s a fancy day.
You have fancy days right!? Â Well if you don’t, you should. Â Perhaps it’s just my way to add a bit girliness to the sea of testosterone that I swim in daily.
Puff pastry may sound like a hard thing to bake with but if you can turn on the oven, are old enough to use a knife unsupervised, and have an unnatural love of butter than this is for you.
While baking isn’t the first thing I think of during the heat of summer it seems to be on my mind a lot lately. Â I seriously have 4 posts currently sitting behind the scenes to share with you. Â All of them are sweet and all of them require baking. Â Sometimes I just can’t help myself.
I’m pretty sure you won’t be able to help yourself either to one or three of these. Â Perfect for dessert but completely acceptable as breakfast.
Ingredients
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon water
- 1 cup fresh tart cherries, pitted
- 1/2 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon water or milk
Instructions
- Preheat oven to 400° and spray a muffin tin with cooking spray.
- Unfold the sheet of puff pastry on a lightly floured surface. Use a sharp knife to cut it into three equal pieces on the seams. Cut each third into three equal pieces. You should have 9 squares.
- In a small bowl mix the egg and water. Use a pastry brush to brush the tops of the pastry squares. Gently press each square into a muffin tin.
- In a medium bowl mix the cherries, blueberries, sugar, and flour. Toss to coat. Add a splash of water if there isn't enough juice from the fruit to make the sugar stick. Place a spoonful of fruit into each puff pastry cup.
- Bake for 12-15 minutes until golden brown.
- Allow to cool slightly then drizzle with the cream cheese glaze.
- In a bowl mix the cream cheese, powdered sugar, and water until combined and smooth. Add more water if necessary to reach the right consistency.
oooh these look awesome! I will have to try them!! I actually have never made or bought puff pastry. I’ll have to expand my horizons…lol….
Oh my goodness! So cute and tasty looking! I love puff pastry!
These look wonderful! Can’t wait to meet you in Park City
These look absolutely delicious!
I loooove to bake, even when it’s 90 out.
Those look fabulous. Could you use tart cherries from a jar? I can’t find fresh ones.
Thank you Nancy! I’m sure cherries from a jar would do fine but I’d be sure to drain them so the puff pastry doesn’t get soggy when baked. I’m so sad that cherry season is over already but I am enjoying all the apples and pumpkins! I hope that works.