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Cream cheese pastry squares
These are the perfect treats for afternoon tea or an easy dessert. Sweetened cream cheese is sandwiched between flaky ready-made puff pastry.
Ingredients
Makes: 24 squares
- 500g puff pastry or ready-made croissant dough
- 450g cream cheese
- 200g caster sugar
- 1 teaspoon vanilla extract
- 110g butter or margarine, melted
- 4 tablespoons caster sugar
- 1 teaspoon ground cinnamon
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin.
- Roll out half of the pastry and use to line the bottom of the prepared tin.
- In a medium bowl, mix together the cream cheese, 200g sugar and vanilla until smooth and creamy. Spread over the base.
- Roll out the other half of pastry and lay on top of the cream cheese layer. Do not press down.
- Drizzle melted butter or margarine over the top. Combine the remaining 4 tablespoons sugar and cinnamon; sprinkle over the top.
- Bake for 25 to 30 minutes in the preheated oven or until the top is crisp and golden.
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Reviews & ratings
Average global rating:
(1414)
Reviews in English (1134)
looks good and very easy to make - 11 May 2015
I LOVED this... I had to make it my own, so I made the cream cheese layer (with splenda blend) and tried variations to it by spreading a layer of either apricot, blueberry, blackberry or strawberry sugarfree preserves over the cream cheese then finishing off with the crescent dough and butter and splenda blend sprinkled on top... OMG, I had to make this 3 times in 2 days due to so many people loving it over the holidays!!! No one could guess it was sugarfree.. the fruit topping over the creamcheese really gives it kick! My fav were the blueberry ones, and the apricot... with the apricot I crushed 1/2 C of pecans and sprinkled those over the top with cinnamon and splenda blend.. that was sheer heaven. Even better the next day if thats even possible! I am thinking about trying this with a variation of no sugar, but using a packet of hidden valley ranch powder and bacon and maybe some sundried tomatoes... maybe butter and parmesan on top?... I will let you know! - 29 Dec 2007 (Review from Allrecipes US | Canada)
I make these squares more than 2 dozen times a year!! They are the most popular thing I make. I'm a always asked to make them for everything. You will always be a hit, 100% of the time when you bring these to any event. I prefer to line my baking pan with aluminum foil for easy removal and refridgerate overnight. I then remove them from the pan and slice then arrange them on a serving platter. Works great everytime, - 16 Mar 2007 (Review from Allrecipes US | Canada)