Cream Cheese and Strawberry Jam Pastries

Total Time
25mins
Prep 5 mins
Cook 20 mins

Quick and simple, perfect for a brunch or morning tea. This is a variation of a recipe that appeared in Sunday Life magazine, in Sydney's Sun Herald, a few years ago. The original used blackbery jam, I prefer strawberry - you could probably use any flavour you like.

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
  3. Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
  4. Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
  5. Bake for approx 20 mins or until golden.
  6. When cool dust with icing sugar.
Most Helpful

5 5

Pretty much followed the recipe but did leave off the powdered sugar! I used apricot preserves this 1st time, & another time would like to try a homemade strawberry jam! Thanks for the nice treat! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

5 5

These are easy and yummy! I used Pepperidge Farm Puff Pastry Sheets. The first round I did the recipe with no changes. Jelly oozing out alot. I did a second round with 2 tsp of jam and cream cheese.There is some oozing but not as much! I need to perfect these but still good messy:)

5 5

Easy and awesome. I made some cream cheese icing to go with mine. Make sure to note the temperature in the recipe is Celsius!