Cheese Filled Puff Pastry Treats

Ingredients:

• 1 Box of Puff Pastry (thawed)
• Granulated Sugar
• 8 oz Philadelphia Cream Cheese

Instructions:

Preheat oven to 350°F.

Start with roughly 1 cup of sugar in a easy dipping dish. Add more as necessary.

Unroll one envelope cut the Puff Pastry Sheets where the crease is. Then cut each section in half length wise. Gently roll the strip.

Unwrap the Philadelphia Cream Cheese but, leave in packaging. Cut into slices, that rectangular cut gets divided into 6 or 8 slices depending on your cuts. Roll in sugar.

Place rolled sugary Philadelphia Cream Cheese piece onto the cut Pepperidge Farm Puff Pastry Sheet strip. Roll and once the Philadelphia Cream Cheese is fully covered then cut with a butter knife.

Dip the smooth side of the rolled Puff Pastry strip in the sugar. Once topside coated then place on a baking sheet.

Repeat process until ingredients are finished.

Bake for 10 – 20 minutes, until lightly golden brown depending on your oven. Cool on a rack. Once completing cooled, store in a sealed container and refrigerate.

Notes:

• As photographed, the Pampered Chef Baker’s Roller works great for such small baking tasks like this.
• Compliments coffee well.
• For larger snacks you may cut the sheet into 8 equal sized rectangles. Cut the Cream Cheese into lengthwise slices. Lay the slice of Cream Cheese in the center of each Puff Pastry rectangle. Folding in two opposite corners of each piece of Puff Pastry over of the Cream Cheese and brush the pastry with egg wash. Think more like a cigar shape.
• I don’t personally use a Egg Wash to seal the edges but you may if preferred; Egg Wash: 1 Large Egg Yolk & 1 TBSP Cold Water.
• Keep refrigerated, last for up to 3 – 5 days.
• Makes for a great breakfast, dessert, and/or snack item.
• Personally, prefer fine granulated sugar but, any white granulated sugar will work too.
• Personally, prefer Pepperidge Farm Puff Pastry Sheets brand. Any brand will work, though.
• Personally, prefer Philadelphia Cream Cheese brand. Any brand will work, though.
• Philadelphia Cream Cheese is cut from the width vs length side.
• Possible variations: grated semi-sweet chocolate, guava, Nutella (piped), or thinly sliced fresh strawberries.
• Rarely ever use flour when rolling or cutting the sheets as I tend to use the interior of the packaging that it came in. Worked quickly enough it doesn’t stick.
• Rolling the Puff Pastry Sheet isn’t necessary but, it will make it thicker and puffy.
• Safety Guidelines says, perishable dairy fillings like cream cheese must not linger more than 2 hours on the counter before refrigeration due to unsafe bacterial growth.
• Sizes will vary.
• Softening the Cream Cheese is not necessary. Personally, prefer working with it chilled.
• Something different to take to a docktail or potluck event.
• Topping substitution for the Puff Pastry sugary topping is a Sugar Glaze: 1/4 Cup Cold Water, 1/4 Cup Granulated Sugar, 1/2 Cup Light Corn Syrup (or Honey) cooked to a boil. Consistency should be thick like pancake syrup. Set aside. Brush onto baked and cooled Puff Pastry tops. If using this glaze then omit the sugar Puff Pastry rolled with Cream Cheese dip. Personally, find this makes them a messy and sticky treat.
• Usually thaw the Pepperidge Farm Puff Pastry Sheets overnight in the refrigerator.