Apricot and Cream Cheese Puff Pastry

I am certain that you will love this very easy recipe for our Apricot and Cream Cheese Puff Pastries. It is the perfect combination of flaky puff pastry, with a cheesecake-style topping and sweet, fresh apricot. It is an easily made, delicious pastry that is ideal for breakfast, brunch, or dessert. You will have the deep satisfaction of making pastries that look as if they may have come from a good bakery.

Baked Apricot and Cream Cheese Pastries on some baking paper.

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Why you'll love this recipe:
Ingredients in this recipe:
How To Make Apricot and Cream Cheese Pastries:
Tips for success and FAQs:
Variations and substitutions:
Serving suggestions:
More delicious recipes for you to try:
Apricot and Cream Cheese Puff Pastries

Why you'll love this recipe:

This easy recipe for our Apricot and Cream Cheese Pastries will give you delicious, flaky, buttery pastries with minimal effort.

You don’t need to be a fully trained pastry chef to achieve this fantastic result. In fact, this recipe is so simple that it’s suitable for a beginner cook as well as a more experienced cook.

You will love these Apricot Puff Pastries because:

The pastries are quickly and easily made; you can enjoy them in about 40 minutes.
To simplify the recipe, we use one of our favourite staple ingredients - store bought frozen butter puff pastry.
They are versatile: serve them for breakfast with your morning coffee, enjoy at a relaxed brunch party or for dessert with a scoop of our No-Churn Vanilla Ice Cream.
The sweet apricots have a slightly tart edge which perfectly complements the cheesecake-like topping on the pastry.
It is certain to be a family favourite, loved by adults and children alike.
When you feel like a Danish pastry but lack the time or energy, these are a great alternative. A classic Danish pastry is made from a multi-layered yeast dough which does take time and skill to prepare. Commercial frozen puff pastry is the best alternative and gives a great result.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Puff pastry - a good quality, frozen butter puff pastry is an ingredient we always like to have on hand. It is a huge time saver. However, if you prefer to make your own, please do so.

Cream cheese - we use full fat cream cheese for this recipe.

Vanilla extract - check the label to ensure that it is made from vanilla beans and has not been synthetically flavoured.

Icing/powdered sugar - is produced by grinding granulated sugar to a very fine powder. If you find yourself without icing/powdered sugar, it is easy to make your own. Just whiz some granulated sugar in a food processor, a spice grinder or a high-powered blender until it is a fine powder.

Fresh apricots – select fruit which is just ripe, without any blemishes or bruises. Overripe fruit will soften too much, and lose its shape when baking.

Egg – we use a large, free-range egg, to glaze the pastry.

Demerera sugar - a type of raw cane sugar that is minimally refined. It is a pale brown colour, has a large grain, a gentle caramel flavour and a crunchy texture. When baking, a sprinkle of demerara sugar provides a crunchy finish to cookies, muffins and cakes.

Apricot jam - I use my Apricot Jam to make a glaze for the pastries. When brushed on the fruit, the glaze adds shine and colour. You could also use Plum Jam, or another jam of your choice.

How To Make Apricot and Cream Cheese Pastries:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe: making the cream cheese mixture and the various stages of cutting the puff pastry.

1 – Make the cream cheese topping:
In a small bowl, prepare your cream cheese mixture and set aside.

2 – Cut the puff pastry:
Cut the puff pastry into eight squares and place on a prepared baking sheet.

Directions to shape the pastry are in the recipe card. The photo above shows the various stages of cutting, if you prefer a visual guide.

Steps 3-4 of preparing this recipe: adding the cream cheese to the pastry and topping with the apricot half.

3 – Top the pastry with the cream cheese:
Add the cream cheese mixture to the pastry and spread it evenly.

4 – Add the apricot and sugar:
Top the cream cheese with an apricot half.

Brush the edge of the pastry with egg wash and sprinkle with demerara sugar to add crunch.

Bake the pastries in the preheated oven.

Remove them and then brush with a little warmed apricot jam. They are ready to enjoy.

Tips for success and FAQs:

It is important to keep the pastry cold. If you buy a roll of pastry, it is best to thaw it overnight in the refrigerator. Importantly, ensure that it has thawed before you attempt to unroll it or it will crack.

If you are using sheets of pastry, as I have here, you can thaw them quickly at room temperature. When working with more than one sheet, keep what you are not using in the refrigerator.

It is important to work quickly; if the pastry reaches room temperature, it will be almost impossible to work with. So if your pastry thaws and you’re not yet ready to use it, or if it warms up while working with it, return it to the fridge.

Before adding the topping to the pastry, place the pastry on your baking tray. This is much easier than trying to move the pastries to the tray once you have assembled them.

How long do the Apricot and Cream Cheese Pastries last?

Like many pastry dishes, the pastries are best enjoyed warm from the oven. However, they can be stored in the fridge in an airtight container for up to 3 days. Re-heat the pastries in a 180 degrees C (355 F) for about 7 minutes, or until they have crisped up.

Can I freeze the pastries?

They freeze well. Store in an airtight container in the freezer for up to 2 months. Pastries can be reheated as above.

Can I make another shape?

You certainly can. For simplicity, we have chosen to use a square, but you can use a circle if you prefer such as in our easy Mini Plum Tarts.

Can I use canned apricots?

Yes, you can. When apricots are not in season, the canned ones will work very well. Just be sure to drain them well on kitchen paper.

Variations and substitutions:

Fresh apricots – substitute with sliced fresh peach or nectarine.

Nuts - a sprinkle of flaked almonds is a delicious topping.

Serving suggestions:

These Apricot and Cream Cheese Pastries are extremely versatile. Some of the ways to enjoy them are:

For morning or afternoon tea – they are perfect with a cup of tea or coffee!
When entertaining; just make a platter of these pastries and watch them disappear.
As an easy breakfast when time is short.
Slightly warm, as a delicious dessert, served with our easy No-Churn Vanilla Ice Cream.
For picnics or potlucks or added to lunch boxes.

You will be delighted by these Apricot and Cream Cheese Puff Pastries which I am sure will be as popular in your home as they are in mine! Be sure to let me know in the comments below when you have given them a try.

Alex xx

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Apricot and Cream Cheese Puff Pastries

5 from 4 votes

Print Pin Review

Course: Afternoon Tea, Brunch, Dessert, Morning Tea

Cuisine: International

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: 8 pastries

Calories: 447kcal

Author: Alexandra Cook - It's Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

▢ 2 sheets butter puff pastry See Note 1
▢ 120 g (4.2 oz) cream cheese - at room temperature
▢ 1 teaspoon vanilla extract
▢ 4 tablespoon icing/powdered sugar See Note 2
▢ 4 large apricots - cut in half. Follow the natural indentation of the apricot for ease. See Note 3
▢ 1 egg - lightly beaten
▢ 2 tablespoon demerara sugar See Note 4
▢ 2 tablespoon apricot jam

Instructions

Line two baking trays with baking paper.
Remove the pastry from the freezer and defrost – ensure that you keep it cool.
Preheat oven to 200 degrees C (390 F).
In a small bowl, combine the cream cheese, vanilla and icing/powdered sugar and mix well.
Cut each sheet of puff pastry into four, so you have eight 12 cm (4 ¾ inch) squares.
Place the pastry squares onto your baking trays at this stage as it is difficult to move once assembled.
To make the shape that I have used, fold the square loosely in half diagonally to form a triangle. Do not push it completely flat as it will be difficult to unravel, especially if the pastry is not well chilled.
To shape the pastry, use a very sharp knife and make two cuts along the outside edge of the triangle, about 1 ¼ cm (½ inch) wide, but not cutting all the way to the tip of the triangle.
Open the triangle and gently lift the right-hand strip of pastry over to the left, placing it on the edge of the square of pastry and repeat with the other strip of pastry, crossing to the other side. The pastry creates a frame around the filling.
Divide the cream cheese mixture between the pastry squares and use an offset spatula or knife to evenly spread it within the frame of the pastry.
Place an apricot half on top of the cream cheese.
Brush the edges of the pastry with the beaten egg and sprinkle with a teaspoon of demerara sugar.
Bake in the preheated oven for about 15 minutes until the pastry becomes golden-brown.
Meanwhile, add the jam to a small saucepan and heat over medium heat, adding a teaspoon of water if necessary to thin it a little.
If there are large pieces of jam it will be best to push the jam through a sieve. If not, brush each apricot with some of the jam to give them a nice shine.
Allow the pastries to cool for a few minutes before serving. However, if not serving immediately, store the cold pastries in an airtight container in the fridge for a day or two or freezer if keeping longer. Re-heat for a few minutes before serving.

Notes

Puff pastry: I use two sheets of puff pastry that each measure 24 cm (9 ½ inches) square. The pastry must remain chilled. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until you are ready to use it. If it softens at any stage that you are making the pastries, it will be difficult to handle so will need to be placed in the fridge to chill and firm.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Apricots: you can also use tinned apricots if fresh are not in season. Be sure to drain the excess liquid well on paper towel.
Demerara sugar: is a type of raw cane sugar which has a crunchy texture.
Jam: I use my homemade Apricot Jam.
Storage: the cooled pastries can be stored in an airtight container in the fridge for up to three days.
Re-heating: you can warm up the pastries in a 180 degrees C (355 F) oven for about 7 minutes or until they have crisped up.
Freezing: cool the pastries completely, and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature and reheat as above.

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Nutrition Estimate:

Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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