If you’re looking for a quick and elegant dessert, these Cream and Berry-Filled Pastry Balls are the perfect solution. Buttery puff pastry encases a creamy, vanilla-scented filling with bursts of fresh, juicy berries. They’re golden, flaky, and dusted with powdered sugar, making them a delightful treat for brunches, tea parties, or anytime you want to impress your guests without spending hours in the kitchen.
Easy Cream and Berry-Filled Pastry Balls Recipe
These Cream and Berry-Filled Pastry Balls are as dreamy as they sound! The combination of sweetened cream cheese and mixed berries creates a luscious filling that perfectly complements the flaky puff pastry. Every bite is light, fruity, and creamy, with just the right amount of sweetness. They’re easy to make, yet look and taste like they came from a fancy bakery.
Why Our Cream and Berry-Filled Pastry Balls Are the Best
Our Cream and Berry-Filled Pastry Balls are the perfect balance of texture and flavor. The buttery, flaky pastry surrounds a rich, tangy cream cheese filling with fresh, vibrant berries. They’re quick to prepare, versatile, and always a showstopper when served.
Ingredients Notes for Cream and Berry-Filled Pastry Balls
Each ingredient in this recipe works together to create a heavenly pastry:
- 1 package of puff pastry sheets: The flaky base for our pastry balls. Thaw them in the fridge for best results.
- 1 cup mixed berries: Use a combination of strawberries, raspberries, and blueberries for a mix of flavors and colors.
- 1/2 cup cream cheese: The creamy and tangy base for the filling. Make sure it’s softened for easy mixing.
- 1/4 cup powdered sugar: Sweetens the cream cheese filling without making it overly sugary.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling.
- 1 egg, beaten: Used as an egg wash to give the pastry a shiny, golden finish.
- 1 tablespoon granulated sugar (optional): Sprinkled on top for extra sweetness and texture.
Ingredient Tip: Swap the mixed berries for your favorite fruit, like chopped peaches or apples, for a seasonal twist.
Kitchen Tools Needed for Cream and Berry-Filled Pastry Balls
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk or hand mixer
- Pastry brush
- Knife or pizza cutter
- Measuring cups and spoons
How to Make Cream and Berry-Filled Pastry Balls
These Cream and Berry-Filled Pastry Balls are simple to make with just a few easy steps.
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Make the Cream Cheese Filling
In a mixing bowl, combine 1/2 cup softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Mix until smooth and creamy.
3. Prepare the Puff Pastry
- On a lightly floured surface, roll out the thawed puff pastry sheets slightly to ensure even thickness.
- Cut each sheet into 3×3-inch squares using a knife or pizza cutter.
4. Assemble the Pastry Balls
- Place a spoonful of the cream cheese mixture in the center of each puff pastry square.
- Add a few mixed berries (about 3-4) on top of the cream cheese filling.
- Fold the corners of the puff pastry over the filling and pinch the edges together to form a ball. Ensure the filling is fully enclosed.
5. Add the Finishing Touches
- Place the pastry balls seam-side down on the prepared baking sheet.
- Brush each ball with the beaten egg wash to give them a golden, shiny finish.
- Sprinkle with 1 tablespoon granulated sugar (optional) for added sweetness and sparkle.
6. Bake the Pastry Balls
Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and puffed.
7. Dust with Powdered Sugar and Serve
Once baked, dust the pastry balls with powdered sugar for a finishing touch. Serve warm and enjoy the flaky, creamy, and fruity delight!
How to Store Cream and Berry-Filled Pastry Balls
- To Store: Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to regain their crispiness.
- To Freeze: You can freeze unbaked pastry balls for up to 1 month. Assemble them as instructed, place them on a tray to freeze, and then transfer them to a freezer-safe bag. Bake from frozen, adding 2-3 minutes to the baking time.
Cream and Berry-Filled Pastry Balls Variations
- Chocolate Berry Delight: Add a square of chocolate or a sprinkle of chocolate chips to the filling for a decadent twist.
- Citrus Burst: Mix some orange or lemon zest into the cream cheese filling for a fresh, zesty flavor.
- Nutty Filling: Add a sprinkle of chopped almonds, pecans, or hazelnuts for extra crunch and nuttiness.
- Jam-Filled: Replace the fresh berries with a dollop of your favorite berry jam for a smoother filling.
- Apple Cinnamon Pastries: Use diced apples and a sprinkle of cinnamon-sugar instead of mixed berries for a warm, spiced treat.
What to Serve With Cream and Berry-Filled Pastry Balls
These pastries are delightful on their own but pair wonderfully with:
- A hot cup of tea or coffee, which complements the flaky pastry and sweet filling.
- A side of fresh whipped cream or a dollop of vanilla ice cream for an indulgent dessert.
- A refreshing fruit salad to balance the richness of the pastries.
Top Tips for Perfect Cream and Berry-Filled Pastry Balls
- Keep the pastry cold: Work quickly with puff pastry to keep it cold and ensure maximum puffiness during baking.
- Seal tightly: Pinch the edges of the pastry firmly to avoid any filling leaking out while baking.
- Avoid overfilling: Use just enough filling to prevent the pastry from bursting.
- Chill before baking: Place the assembled pastry balls in the refrigerator for 10 minutes before baking to help them hold their shape.
- Use fresh berries: Fresh berries work best for this recipe as they release less liquid during baking compared to frozen ones.
Tips from Well-Known Chefs
- Mary Berry recommends brushing puff pastry with egg wash for a professional golden finish.
- Paul Hollywood suggests rolling puff pastry evenly for consistent baking.
- Claire Saffitz emphasizes the importance of working quickly with puff pastry to prevent it from softening too much.
Frequently Asked Questions (FAQ)
1. Can I use frozen puff pastry?
Yes! Just make sure to thaw it in the refrigerator overnight before using.
2. Can I use frozen berries?
Fresh berries are recommended, but you can use frozen ones if you thaw and drain them first to avoid excess moisture.
3. How do I prevent the filling from leaking?
Seal the pastry tightly and avoid overfilling. Chilling the pastries before baking also helps maintain their shape.
4. Can I make these ahead of time?
Yes! You can assemble the pastries and refrigerate them for up to 12 hours before baking.
5. Can I reheat the pastries?
Yes, reheat them in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
These Cream and Berry-Filled Pastry Balls are the perfect blend of buttery, flaky pastry and luscious berry filling. They’re easy, elegant, and utterly irresistible. Whether for breakfast, brunch, or dessert, they’re sure to impress!
Cream and Berry-Filled Pastry Balls Recipe
Ingredients
- – 1 package puff pastry sheets 2 sheets, thawed
- – 1 cup mixed berries strawberries, raspberries, blueberries
- – 1/2 cup cream cheese softened
- – 1/4 cup powdered sugar plus extra for dusting
- – 1 teaspoon vanilla extract
- – 1 egg beaten (for egg wash)
- – 1 tablespoon granulated sugar optional, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Cut the Pastry: Roll out the thawed puff pastry sheets and cut them into squares (about 3×3 inches each).
- Assemble the Pastry Balls: Place a spoonful of the cream cheese mixture in the center of each square, then top with a few mixed berries. Fold the corners of the pastry over the filling, pinching the edges together to seal and form a ball.
- Brush and Sprinkle: Place the pastry balls on the prepared baking sheet. Brush each ball with the beaten egg and sprinkle with granulated sugar, if desired.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and puffed.
- Finish and Serve: Dust the pastry balls with powdered sugar before serving. Enjoy warm!
Notes
- You can use frozen berries, but thaw and drain them before using to avoid excess moisture.
- For extra sweetness, drizzle the pastries with a glaze made from powdered sugar and milk.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven for a crisp texture.
