Easy cream cheese puff pastry twists filled with vanilla cream cheese and baked until golden. This is a super simple and fast dessert made with store-bought puff pastry.
These cream cheese puff pastry twists are a simple, sweet bake made with store-bought puff pastry and a vanilla cream cheese filling. The pastry turns crisp on the outside, while the center stays soft and creamy. My daughter could easily finish half a batch in one go if I let her.
They work well for breakfast, coffee time, or a quick dessert. If you like easy puff pastry desserts, you might also like my Puff Pastry Hearts or these Puff Pastry Blueberry Tarts.
Prep Time: 15 minutes | Cook Time: 20 minutes | Ingredients: 8 | Servings: 20 | Difficulty: Easy
Jump to:
Recipe ingredients
Puff pastry: Use one sheet of refrigerated puff pastry or thawed frozen puff pastry. Both work the same. It should be soft enough to unfold without cracking. Many readers use frozen puff pastry sheets like Pepperidge Farm.
- Check out this Peach Tart Tatin, too.
Cream cheese: Full-fat cream cheese gives the best texture. It mixes easily with egg and sugar and holds its shape during baking.
Vanilla: Vanilla extract or vanilla paste both work. Extract is more common, but vanilla paste has those small vanilla seeds inside.
Eggs: The egg helps the filling set slightly during baking. It should be mixed in gently. You will also need a small egg for the egg wash.
How to Make Cream Cheese Puff Pastry Twists
Mix cream cheese, egg, cornstarch, sugar, and vanilla in a bowl until smooth. Do not use a mixer.
Step #1: Roll out the puff pastry. Spread the filling over one half.
Step #2: Fold the other half over.
Step #3: Cut the folded pastry into strips with a pizza cutter or knife.
Step #4: Cut each strip in half crosswise to make shorter pieces.
Step #5: Twist each strip a few times and place on the baking sheet.
Step #6: Mix egg and milk, then brush over the pastries. Bake for 18-20 minutes until golden and puffed. Let them sit on the tray for a few minutes, then move to a rack.
Tips
Keep the pastry cold before baking for better layers
Do not overfill, or the filling may leak
Dust with sugar only after cooling
Serve and Store
Serve at room temperature. They work well with coffee or as a simple dessert after dinner. They are best served within hours after baking.
Store in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days.
More Puff Pastry Recipes
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Cream Cheese Puff Pastry Twists
Equipment
- Bowls
- 1-2 Baking sheets
- Pizza cutter optional Note 1
Ingredients
- 1 sheet puff pastry about 9-10 oz / 250-300 g, thawed if frozen, Note 2
- ⅔ cup cream cheese softened
- 1 medium egg
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract or vanilla paste, Note 3
- 1 teaspoon confectioner's sugar
Egg wash:
- 1 small egg Note 4
- 1 tablespoon milk
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Make the filling: Mix the cream cheese with the lightly beaten egg, cornstarch, vanilla, and sugar. Use a spoon rather than a mixer so the filling stays thick and smooth.⅔ cup cream cheese + 1 medium egg + 1 tablespoon cornstarch + 2 tablespoons granulated sugar + 1 teaspoon vanilla extract
- Fill puff pastry: Roll out the puff pastry sheet. Spread the cream cheese mixture over one half, then fold the other half over.1 sheet puff pastry
- Cut and twist: Cut the folded pastry into strips with a pizza cutter or knife, then cut each strip in half crosswise to make shorter pieces. Twist each piece a few times and place on the baking sheet.
- Cut the folded pastry into strips with a pizza cutter, then twist each strip a few times to form spirals. Place them on the baking sheet.
- Egg wash: Beat the egg and milk in a small bowl. Brush the pastries with the mixture.1 small egg + 1 tablespoon milk
- Bake for 18-20 minutes or until puffed up and golden. If baking in batches, keep the waiting twists refrigerated, so that the filling doesn't get too soft.
- Let them rest on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Dust with confectioner's sugar before serving.1 teaspoon confectioner's sugar
Notes
- Pastry: Use one sheet of refrigerated puff pastry or thawed frozen puff pastry.
- Vanilla: Vanilla extract or vanilla paste both work.
- Cutter: A pizza cutter works well, but a sharp knife is fine too.
- Egg: You will not need the whole egg. Leftovers can be used for scrambled eggs or another dish.
Comments
No Comments