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Mini Strawberry-Cream Cheese Breakfast Pastries
cups Gold Medal™ all-purpose flour
cup cold butter
cup water, if needed
oz cream cheese, softened
teaspoons granulated sugar
tablespoon egg white
teaspoons strawberry jam
cup powdered sugar
to 3 teaspoons milk
Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
Place flour in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Add 1/4 cup water; stir roughly with wooden spoon until dough mostly comes together. Turn out onto clean surface; knead 2 to 3 times until dough comes together. Roll out dough to about 1/8-inch thickness; cut into 2-inch squares. Place half of the squares on cookie sheets; set aside.
In medium bowl, stir together all Filling ingredients except jam. In small bowl, beat Egg Wash ingredients with whisk.
Place 1 teaspoon jam and cream cheese mixture on each dough square. Brush edges of each square with egg wash. Top with another square. Using fork, press edges together. Prick top with fork; brush with egg wash. Continue with remaining dough, re-rolling as necessary.
Bake 12 to 15 minutes or until golden. Remove from cookie sheets to cooling racks to cool.
In medium bowl, beat powdered sugar, vanilla and 2 teaspoons of the milk with whisk until smooth. Add more milk or powdered sugar as needed to get the perfect consistency. Transfer icing to resealable sandwich plastic bag; snip off 1 corner. Pipe swirly shapes onto each pastry. Serve warm or cool.
Switch out strawberry jam for your favorite flavor!
Make with store-bought puff pastry to save time.
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