Raspberry Cream Cheese Pastry

My husband spends long hours driving a dump truck. Breaks are infrequent, and he hardly ever stops to eat, so his breakfast and lunch usually consist of foods he can pack in his lunch pail, or "feed sack" as he refers to it.

He doesn't have access to a microwave or a way to warm food, so his daily lunch is a sandwich.

I sympathize with him for having to eat a sandwich daily for months, so I put a lot of effort into creating "special" breakfast treats for him.

This is most likely one of the easiest pastry recipes I have ever made. The ingredients are simple and you can trade out the raspberry for any other fruit you like.

Tools needed:

Pizza cutter

Parchment paper

Pastry brush

Spoons

Baking sheet

Ingredients:

1 sheet of puff pastry, thawed

1 block of cream cheese (room temperature)

1/2 cup of powdered sugar

1 teaspoon vanilla extract

Raspberry Jam (optional)

1 egg

2 teaspoons water

Directions:

Preheat the oven to 400 °F.

Unroll the puff pastry onto a sheet of parchment paper, aiming for dimensions of about 9" x 10". Using the pizza cutter, cut the pastry into 8 equal portions. Transfer the pastry, along with the parchment paper, onto the baking sheet.

In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a small bowl, whisk the egg and water together to create an egg wash.

With the pastry brush, apply the egg wash to the edges of the pastry, keeping the center clear.

Using a spoon, drop some of the cream cheese filling into the center of the pastry, then add a spoonful of jam on top of the cream cheese.

Bake 15-20 minutes, or until the pastry is puffed up and golden on the edges.

Let cool completely before serving.