Pepperidge Farm® Puff Pastry, 1 sheet, thawed according to package instructions
8 fl oz cream cheese, 1 brick, softened
¼ cup sugar
1 tsp vanilla
1 egg white, beaten
coarse sugar, for sprinkling (optional)
1 tbsp light corn syrup, or honey (optional)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, roll out sheet of Puff Pastry. Cut into 9 equal pieces.
In a small bowl, beat cream cheese, sugar and vanilla. Add a spoonful to middle of each Puff Pastry square. Fold 1 corner towards middle, then fold over the opposite corner so the pastry looks like it’s hugging itself. If the corners do not stick together, brush with a little egg white.
Repeat with remaining pastries. Transfer to baking sheet and brush with egg white. If desired, sprinkle with sugar. Bake for 15 to 20 minutes, or until puffed and golden.
Remove from oven and brush with corn syrup if you would like a shiny crust. Cool and eat.
Sugar: 8g
:
Calcium: 26mg
Calories: 122kcal
Carbohydrates: 8g
Cholesterol: 29mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 43mg
Protein: 2g
Saturated Fat: 5g
Sodium: 90mg
Vitamin A: 353IU
