Do you know what I like about Fridays? First and foremost, they are definitely NOT Mondays. Second, Fridays usually mean some kind of delicious breakfast thing is about to happen to me.
You see, during the week I’m all business when it comes to breakfast. A smoothie, a yogurt or a bowl of cereal is my normal morning routine. I like to keep things pretty simple. But the weekends are a totally different story. Time is on our side, friends. We must take advantage of it.
I definitely have a sweet tooth when it comes to weekend breakfast foods. Give me all the waffles, pancakes and baked goods you got. I’ll pass on the eggs and the bacon.
Well, I’ll still eat the bacon. If you put bacon in front of me, I will most certainly devour it. Just saying.
These Stone Fruit Cream Cheese Breakfast Pastries use one of my favorite shortcut ingredients of all time: puff pastry. All that buttery, flaky, goodness is located right in your grocery store freezer section, just waiting to be turned into breakfast nirvana at a moments notice. That’s some seriously magical stuff. All that is left to do is mix up a little sweetened cream cheese and slice up some of your favorite types of stone fruits. Oh and don’t forget to brew up a pot of coffee. Maybe even two, perhaps.
Stone Fruit Cream Cheese Breakfast Pastries
- 2 sheets puff pastry, thawed according to the package instructions
- 8 ounces cream cheese, softened at room temperature
- 2 tablespoons maple syrup
- 1 tsp. vanilla extract
- 2 peaches or nectarines
- 4-6 plums
- Pre-heat your oven to 425 degrees. Line two baking sheets with parchment paper.
- Unfold the puff pastry sheets and cut each sheet into six rectangles (so you’ll end up with twelve rectangles total). Place the rectangles about 1-inch apart on your parchment paper lined baking sheets. Prick the surface of puff pastry all over with a fork. Set aside.
- In a medium bowl, whisk together the softened cream cheese, maple syrup and vanilla extract until smooth. Spread about 1 tablespoon of the cream cheese mixture onto each of the puff pastry rectangles, leaving a small border around the edge. Set aside.
- Cut the stone fruit in half. Remove and discard the pits. Slice the fruit into wedges. Arrange the fruit wedges on top of the cream cheese layer. For the peaches and nectarines, you’ll need about 3-4 slices for each rectangle of puff pastry. For the plums, you’ll need about 5-6 slices per rectangle of puff pastry.
- Transfer the baking sheets to your pre-heat oven and bake for 12 minutes. Then rotate the sheets and bake for an additional 12 minutes, or until the pastry is puffed and golden around the edges. Remove from the oven.
- Allow the pastries to cool on their baking sheets for a few minutes. Then transfer them to serving plates and enjoy while still warm.
- These are best enjoyed on the same day they are made. But leftovers can be stored in an airtight container in your refrigerator for 1-2 days and re-warmed before serving.