Introduction

Cream and Berry-Filled Pastry Balls are a delightful treat combining flaky puff pastry, creamy sweet cheese, and fresh mixed berries. Perfect for breakfast, dessert, or a special snack, these bite-sized pastries offer a delicious balance of textures and flavors.

The image shows a white plate on a white marbled surface holding three cream puffs cut in half, each filled with a thick layer of white whipped cream and a layer of dark red berry jam with a shiny texture. The golden brown puff pastry is flaky and dusted heavily with white powdered sugar falling from above. Around the puffs, there are fresh red and black raspberries, some also sprinkled with powdered sugar, creating a contrast with the crispy pastry and smooth cream. The background features more blurred cream puffs adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets of thawed puff pastry (one box)
1 cup of mixed berries (strawberries, blueberries, raspberries)

1/2 cup softened cream cheese
1/4 cup powdered sugar

1/2 teaspoon vanilla extract
1 egg (beaten, for egg wash)

1 tablespoon granulated sugar (for topping)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking.
Step 2: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Taste and adjust sweetness with extra powdered sugar if needed. Set aside.

Step 3: Wash the berries thoroughly and pat them dry. Hull and chop the strawberries into small pieces. For a jam-like filling, lightly mash some of the berries to release their juices.
Step 4: Once the puff pastry sheets have thawed, roll them out on a lightly floured surface to smooth out any wrinkles. Cut each sheet into 9 squares, resulting in 18 pieces total.
Step 5: Place a spoonful of the cream cheese mixture in the center of each puff pastry square. Top with a few berries, but don’t overfill to avoid difficulty sealing the dough. Pinch the four corners of each square together to form a ball, enclosing the filling. Seal any open edges by pinching them tightly to ensure the filling stays inside during baking.

Step 6: Arrange the filled pastry balls seam-side down on the prepared baking sheet. Brush the tops with the beaten egg for a shiny, golden finish. If desired, sprinkle with a little granulated sugar for extra sweetness and crunch.
Step 7: Bake the pastry balls in the preheated oven for 15 to 18 minutes or until they are puffed and golden brown.
Step 8: Let the pastry balls cool slightly on the baking sheet before transferring them to a serving plate. For a finishing touch, dust the tops with powdered sugar.

Tips & Variations

Use frozen berries if fresh are unavailable; thaw and drain excess liquid before using to avoid soggy pastry.
Try adding a pinch of cinnamon to the cream cheese mixture for a warm spice note.
For extra crunch, sprinkle chopped nuts like almonds or pistachios on top before baking.

If you prefer a less sweet filling, reduce the powdered sugar in the cream cheese mixture.

Storage

Store leftover pastry balls in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat in a preheated oven at 180°C (350°F) for 5-7 minutes rather than microwaving. These pastries are best enjoyed fresh but can be frozen before baking; thaw and bake as directed.

How to Serve

The image shows five cream puffs on a white plate with a delicate flower pattern around the edge, placed on a white marbled surface. Four whole cream puffs have a golden-brown puff pastry shell dusted with powdered sugar. One cream puff is cut in half at the front, revealing three layers: the crisp golden shell on the outside, a thick white creamy layer just inside, and a deep purple-blueberry jam filling at the center with a bit of the purple jam dripping onto the plate. The cream puff cut open shows a soft and smooth texture inside, contrasting with the flaky outer shell. The lighting is soft and warm, highlighting the textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of berries or fruit?

Yes, you can substitute the mixed berries with any fresh or frozen fruits like cherries, peaches, or apples. Just be sure to adjust the sweetness and mashing to maintain the right filling consistency.

How do I prevent the pastry from becoming soggy?

Make sure to pat the berries dry well before filling and avoid overfilling the pastry. Mashing some berries to release juice is optional and should be done sparingly to reduce excess moisture inside the pastry.