Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until smooth and well combined.1/4 cup cream cheese, softened, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
- Gently unfold the thawed puff pastry sheet onto a lightly floured surface. Using a heart-shaped cookie cutter (approximately 3-4 inches wide), cut out as many hearts as possible from the puff pastry. You will need two hearts for each pocket: one for the base and one for the top. Press any scraps gently together and re-roll once to cut additional shapes, if desired.1 sheet frozen puff pastry, thawed according to package instructions
- Take one puff pastry heart and place it on the prepared baking sheet. Spread about a tablespoon of the cream cheese filling evenly over the surface of this heart, leaving a small border (about 1/4 inch) around the edges.
- If using berries, sprinkle a small amount of chopped berries over the cream cheese filling. Be careful not to overfill, as this can make sealing difficult.1/4 cup fresh berries (strawberries, raspberries, or blueberries), chopped if large
- Place another puff pastry heart on top of the filling. Gently press the edges of the top heart onto the bottom heart to seal them together. You can use the tines of a fork to crimp the edges for a more secure seal and a decorative finish.
- To allow steam to escape during baking, gently prick the top of each pastry pocket a couple of times with a fork or carefully cut a small slit. This prevents them from puffing up too much or bursting.
- In a small dish, beat the egg. Using a pastry brush, lightly brush the tops of each pastry pocket with the egg wash. This will give them a beautiful golden-brown sheen as they bake.1 egg, beaten (for egg wash)
- Bake for 15-20 minutes, or until the puff pastry is puffed, golden brown, and the filling is warm. Keep an eye on them as baking times can vary.
- Once baked, carefully remove the pastry pockets from the baking sheet and let them cool on a wire rack. Once slightly cooled, you can dust them with powdered sugar for an extra touch or drizzle with melted chocolate for added indulgence.powdered sugar for dusting (optional), chocolate drizzle (optional)
Notes
Best enjoyed fresh. Can be stored in the refrigerator for up to 2 days and reheated. Unbaked pockets can be frozen for up to 1 month.