Patriotic Red White and Blue Pastries Recipe
These Patriotic Red, White, and Blue Pastries are flaky puff pastries filled with luscious jam, sweetened cream cheese filling, and topped with fresh raspberries and blueberries. Perfect for celebrating holidays or any festive breakfast, these eye-catching treats combine a golden, crisp exterior with creamy and fruity flavors that delight the palate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 pastries (1 per serving)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Pastry Base
- One 17.3 ounce package puff pastry, 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
- ⅔ cup heavy whipping cream (liquid cream)
Topping
- 12 medium fresh raspberries
- 36 medium fresh blueberries
Instructions
- Prepare the pastries: Preheat your oven to 400℉ and line a large rimmed baking sheet along with a smaller one with parchment paper or silpat mats. Lay each thawed sheet of puff pastry onto a cutting board and cut each into 12 equal squares. Place half of the squares spaced evenly on the large baking sheet. Use a small star cookie cutter to cut shapes out of the remaining squares and place these cut-out shapes onto the smaller baking sheet. Spoon a tablespoon of jam into the center of each uncut square on the large baking sheet, then top each with a cut-out star square. Seal the edges using a fork, pressing down to create fork marks, then sprinkle with chunky sugar if desired.
- Bake the pastries: Bake the assembled pastries in the preheated oven for 20 minutes or until they turn golden brown. Once baked, remove from the oven and let them cool on the baking sheet completely before adding the filling.
- Prepare the filling: In a medium bowl, use an electric mixer to beat together the cream cheese and powdered sugar until smooth. Gradually add the heavy whipping cream and continue beating until the mixture becomes smooth, creamy, and thick enough to pipe.
- Add the filling and garnish: Fill a piping bag fitted with a star tip with the cream cheese mixture. Pipe the filling into the center of each cooled pastry. Garnish each pastry with fresh raspberries and blueberries on top for a colorful finish. Refrigerate the pastries for at least one hour before serving to allow the filling to set.
Notes
- If you don’t have a piping bag, you can use a zip-top bag with a small corner cut to pipe the filling.
- Feel free to swap out the jam and fresh fruit toppings to suit your preferences or seasonal availability.
- Store pastries in a covered container in the refrigerator; they will stay fresh for up to 24 hours.
