Cream Cheese and Strawberry Jam Pastries

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.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 220°C.
  • Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
  • 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.
  • Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
  • Bake for approx 20 mins or until golden.
  • When cool dust with icing sugar.
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RECIPE MADE WITH LOVE BY

@Baked by Belle
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@Baked by Belle
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"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."
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  1. Sydney Mike
    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]
    Reply
  2. Ck2plz
    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:)
    Reply
  3. EasyBake
    Easy and awesome. I made some cream cheese icing to go with mine. Make sure to note the temperature in the recipe is Celsius!
    Reply
  4. Baked by Belle
    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.
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