Fruit and Cream Cheese Breakfast Pastries

Plump pomegranate seeds in the winter, hearty rhubarb in the spring, juicy berries in the summer, or crisp apples and pears in the fall. Best of all, they’ll be on your breakfast table in 30 minutes or less.

COOK TIME : 18 MINUTES

INGREDIENTS

• 6 ounces cream cheese, at room temp
• 2 Tablespoons sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• 1 1/2 cups fruit (See Kelly’s Note)
• 1 large egg
• Sanding sugar (optional)

INSTRUCTIONS

1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
3. ..........

For full instruction you can visit justataste.com.

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