Patriotic Red, White and Blue Pastries

Lots of people ask me how I got started with writing recipes for brands and companies.  Here’s the story:  Back in 2009, I received an email from the nice folks at Pepperidge Farm Puff Pastry.  They were asking me if I’d like to create four recipes for them using Puff Pastry.  I was so excited to receive an offer to create for a brand that I use in my kitchen quite often, so I quickly said, “Yes!”  It was a fabulous experience… I put the Puff Pastry on my counter and stared at it until I came up with four really amazing treats.  It really was a lot of fun.  So they’ve asked me again, and I’ve accepted… the Puffection™ Springtime Entertaining Challenge from Pepperidge Farm.  My task:  create an original, spring-inspired recipe using Puff Pastry.  I’ve created a recipe utilizing the fresh berries that are beginning to appear in markets and farm stands:  Patriotic, Red-White-and-Blue Pastries

Patriotic Red, White and Blue Pastries

These puff pastry pockets are filled with jam and a sweetened cream cheese, and then they’re topped with fresh berries.  They’re for breakfast, they’re for lunch, and they’re for dessert!  And they’re kind of perfect for a patriotic holiday like Memorial Day or 4th of July or just a spring/summer treat.  Here’s how you make them:

Patriotic Pastries 1

Sold in the freezer section as sheets or shells, Puff Pastry thaws at room temperature in 40 minutes.  Lay out two sheets of thawed Puff Pastry on a flat surface.  Cut each sheet into 9 to 12 equal squares (depending on the size of your star cookie cutter).  Then take a star cookie cutter and cut stars out of 1/2 of the squares.  Place the intact squares on a baking sheet.

Patriotic Pastries 2

Place a spoonful of jam (raspberry… blueberry… strawberry) on each of the Puff Pastry squares.

Patriotic Pastries 3

Place the cut out squares on top of the jam squares.

Patriotic Pastries 4

Seal the edges of each Puff Pastry square with the tines of a fork.  Sprinkling with chunky white sugar is an optional step (I did it).

Patriotic Pastries 5

Bake for 20 minutes.  You can put the stars on a separate baking sheet and sprinkle them with goodies or whatever.  This is where the “puffing” happens, as you can see from the photo!

Patriotic Pastries 6

Fresh out of the oven, you can sprinkle powdered sugar on top. Let them cool completely while you make the filling.  The filling is simple: cream cheese + powdered sugar + cream.

Patriotic Pastries 7

Scoop the filling into a piping bag and pipe it into the star center of each pastry.  If you don’t have a fancy schmancy piping bag, just spoon it into a plastic zip bag, snip the corner and squeeze it on that way.

Patriotic Pastries - RecipeGirl.com

Add a few fresh berries on top!  These Patriotic Pastries are best after having been refrigerated for an hour of so.  The filling firms up a little and gets nice and chilly… then you bite into it and get a mouthful of flaky Puff Pastry layers, a hint of jam, a dollop of sweet cream filling and fresh fruit too!

Red, White and Blue Patriotic Pastries -- RecipeGirl.com

We’ll be spending some time with friends over Memorial Day weekend, and I intend to surprise them with these treats for breakfast.  Besides the amazing-delicious taste, they’ve also got the “cute factor” going for them.  Cute food is a major bonus in my world.  My taste-tester husband thought they’d also make a wonderful dessert.  My kiddo ate them as after-school snacks!  It’s safe to say that they were a very big hit in my house.  And I know my friends are going to like them too!

You can share your own Puff Pastry recipes on the Pepperidge Farm Puff Pastry Facebook page (look for the Puffection™ tab), and you can also visit www.puffpastry.com for more recipes, tips and how-to videos.

Patriotic Pastries

Yield: 9 to 12 pastries

Prep Time:30 min

Cook Time:20 min

Ingredients:

PASTRY BASE:
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
12 tablespoons raspberry and/or blueberry preserves
chunky, sparkling white sugar (optional)
1 tablespoon powdered sugar

FILLING:
6 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
2/3 cup heavy whipping cream (liquid cream)

TOPPING:
12 fresh raspberries
36 fresh blueberries

Directions:

1. Preheat the oven to 400 degrees F. Line one large, rimmed baking sheet and one small baking sheet with parchment paper or silpat mats.

2. Prepare the pastries: Lay each sheet of puff pastry onto a cutting board. Slice each piece of puff pastry into 9 to 12 equal squares (depending on the size of your star cookie cutter) and place 1/2 of the squares equally spaced on your large baking sheet. Use a small star cookie cutter to cut the centers of the remaining 1/2 of the puff pastry squares (if you don't have a star, you can cut a circle or a square instead. Remove the stars to a separate small baking sheet. Spoon a tablespoon of jam into the center of each of the (uncut) squares on the baking sheet. Top each jam-filled square with one of the cut-out star squares. Use a fork to seal the edges of each square together (just press down to make a fork-mark along the edges). Sprinkle white, chunky sugar on top, if using.

3. Bake pastries for 20 minutes, or until they are golden brown. Remove from the oven and let cool on the baking sheet.

4. Prepare the cream filling: In a medium bowl, use an electric mixer to combine the cream cheese and sugar. Add the cream, and continue to beat until the mixture is smooth and creamy and thick enough for a piping bag. Scoop filling into a piping bag with a star tip- squeeze filling into the center of each pastry. Garnish with fresh berries. Refrigerate for at least an hour, or until ready to serve.

Tips:

*If you don't have a piping bag, you can always scoop the filling into a zip baggie instead, cut the corner and squeeze the filling out of the corner to fill the pastries.
*Change up the jam and fruit toppings as you wish.
*Pastries will stay fresh in the refrigerator for up to 24 hours (keep in a covered container)

Source: RecipeGirl.com

Disclosure:  I was compensated to create a recipe for Pepperidge Farm Puff Pastry (a product that I’ve used and loved in my kitchen for many years!)  All opinions shared about this product are my own.

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Comments

  • Lisa Maraszek wrote:

    I teach cooking camps to children, in my home, and have used this recipe twice, successfully! The kids love getting to work with puff pastry and seeing it do its thing. It added something different for my Patriotic Theme Day. Thanks for developing it!

  • Meris Nebeker wrote:

    Super idea ! I actually do the same thing, only different, !…I
    spread with a little mayo mustard..then a square of deli ham,
    and havarti cheese…and bake for tasty appetizers ;0 )

  • Rachel wrote:

    I made these for our 4th of July festivities and got rave reviews! They are not very complicated, but end up looking so professional. I am new to your site and have already made 3 of your recipes! I can’t wait to try more!

  • Patricia B wrote:

    This looks amazing, but you say to cut it into 12 pieces. I’m only counting 9.

    • Lori Lange wrote:

      It all depends how small your star cutter is. I ended up cutting mine into 12- 4 strips – only show 3 strips and 9 pastries in the pic. I’ll have to change it so it says 9 to 12. Sorry for the confusion!

  • Nutmeg Nanny wrote:

    Oh wow! These are so much fun and they look delicious 🙂

  • shelly (cookies and cups) wrote:

    These are so fun! Perfect for a group!

  • nessa wrote:

    These look delish! I use Pepperidge Farm puff pastry all the time!

  • Em @ Persnickety Pineapple wrote:

    These are gorgeous, and so fun! Plus, no one would expect how easy they are to make. I like how you left the little star cut-outs as decoration!

  • RecipeGirl’s Mom wrote:

    These look so pretty Lorie. I know they aren’t gluten free but I can taste them vicariously with your colorful pictures. Yum!

  • Jan wrote:

    You are amazing! Your step by step instructions and gorgeous photos make me want to go make these RIGHT NOW! Thanks!

  • Georgia @ The Comfort of Cooking wrote:

    Wow, is it already time to think about July 4th? Time really flies! These little pastries look perfect for a patriotic morning treat or dessert. Lovely recipe, Lori!

  • Pinch Of Lime wrote:

    Absolutely adorable! They’re so easy to make, too. Must do this for our big July 4th party…

  • ashley – baker by nature wrote:

    these pastries are superb!

  • Kristin @ Dizzy Busy and Hungry! wrote:

    These are adorable. I so love cute pastries!

  • patsy wrote:

    These would be perfect for our block party in July! Love that they are easy, but different enough that everyone will want to dive in for a taste!