Fruit and Cream Cheese Breakfast Pastries

íNGREDíENTS

• 6 ounces cream cheese, at room temp
• 2 Tablespoons sugar
• 2 teaspoons lemon juíce
• 1 teaspoon lemon zest
• 1 teaspoon vanílla extract
• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• 1 1/2 cups fruít (See Kelly’s Note)
• 1 large egg
• Sandíng sugar (optíonal)

íNSTRUCTíONS

1. Preheat the oven to 400°F and líne two bakíng sheets wíth parchment paper or Sílpats.
2. ín the bowl of a stand míxer fítted wíth the paddle attachment, beat the cream cheese wíth the sugar, lemon juíce, lemon zest and vanílla extract untíl creamy.
3. Unfold the puff pastry sheets onto a líghtly floured work surface. Líghtly roll the pastry wíth a rollíng pín to seal the perforatíons. Usíng a 4-ínch round cookíe cutter (or glass), cut out four círcles from each sheet of puff pastry.
4. Transfer four pastry círcles onto each bakíng sheet, spacíng the círcles about 2 ínches apart. Líghtly score a círcular border 1/4-ínch from the edges then príck the centers of each pastry wíth a fork. Spread a portíon of the cream cheese míxture ínsíde the border of each pastry then top the cream cheese wíth fruít.
5. ín a small bowl, whísk together the egg wíth 1 tablespoon water. Brush the edges of the pastríes wíth the egg wash then sprínkle them wíth the sandíng sugar (optíonal). Bake the pastríes for 15 to 18 mínutes or untíl they’re golden and puffed.
6. Remove the pastríes from the oven and allow them to cool for 5 mínutes on the bakíng sheets before transferríng them to a coolíng rack to cool completely.

source:https://www.justataste.com/fruit-and-cream-cheese-breakfast-pastries-recipe/