I used to say that breakfast was my favorite meal of the day. When I started writing and posting on the Teenie Cakes site on a more regular basis, however, it turns out that any and all meals have become my favorite. Conflicted and fickle.
A couple of posts ago I shared my happiness in making a Drunken Fig Jam. Boy did it turn out good. The thing is, that I need to use and enjoy it now because I didn’t can the jars I made for preservation throughout the year. I’m fearful of the process. I know, I know…I’ll get to it soon enough – but I really hate the prospect that I do something wrong and then have to waste the jars all together because I didn’t can it correctly. Shameful.
So what to do with all that delicious fig jam? I’ve been generously slathering spoonfuls of the tasty drunken jam on sandwiches, crostinis, toast, ebelskivers and pastry wrapped brie topped with figgy jam. Also, I’ve been baking up breakfast pastries….and what a treat its been!
Okay, go ahead and reach out on your screen and grab one of those golden, flaky pastries. I know you want to and doesn’t it look doable to just take a taste? I’ve wrapped these tasties in puff pastry and layered the pastries with a little cream cheese and fig jam and then sprinkled some turbinado/raw sugar on top for both texture and aesthetics. These are quick to do for a regular, relaxing weekend breakfast or brunch, do it with the kids or whip up for entertaining guests. They warm up well in the microwave too!
- 1 sheet of puff pastry will yield 4 large; 8 small
- Work with chilled puff pastry. After you roll and cut it out, pop it back in the refrigerator before the next step of filling and layering them.
- Substitute any other type of jam for tasty goodness.
- Optional. Dust with powdered sugar.
- Great for assembling with the kids.
- Get creative! Add fruit or fill with egg/potato/ham combination.
- Let the baked pastries cool at least 10-15 minutes after pulling from the oven. WARNING: The jam is hot so take care NOT to serve too quickly.
- I made little bite-sized pastries too. Just use half the size cutter and amount of filling. Adjust baking time. Suggestion below for baking smaller sized pastries.
- Here I used the Williams Sonoma Toaster Pastry Press, but alternatively you can just as easily and effectively use a cookie cutter with similar dimensions and crimp the edges with tines of a fork to seal.
Makes 4, 5″ x 3 1/2″ pastries or 8 small pastries
1 sheet of Puff Pastry
All-purpose flour for dusting and rolling
4 tablespoons of jam
4 tablespoons of cream cheese, softened
1 egg, beaten
1 teaspoon water
turbinado or raw sugar for sprinkling
Preheat oven to 400 degrees. Line a rimmed baking pan with a silicone baking mat or parchment paper (preferably do not use an air-cushioned pan).
Lightly flour rolling pin and roll-out surface and roll out a sheet of puff pastry large enough to cut out 6, 5″ x 3 1/2″ pieces. Use either a pastry press with these dimensions or a cookie cutter to cut out consistent, same-sized pieces of puff pastry dough. Transfer to baking pan and refrigerate while you roll out the leftover dough.
Repeat once more with the leftover/scraps of puff pastry and cut out two more pieces. Refrigerate and pull first set of refrigerated pieces to start assembling. Spread 1 tablespoon of cream cheese in the middle of a pastry rectangle, keeping away from the edges. Spread 1 tablespoon of jam on top of the cream cheese. Place another cut-out pastry rectangle on top and either crimp to seal with the tines of a fork OR use the pastry press to seal. Repeat with remaining pastry pieces (including the set you placed in the refrigerator rolled from the scraps), to make a total of four complete pastries.
Combine egg and water, beating until incorporated. Using a pastry brush, brush the tops of each pastry with egg wash. Sprinkle with turbinado/raw sugar.
Place in oven and bake for about 18 minutes OR 15 minutes for smaller sized. Bake until tops are golden brown; check bottoms of pastry that they are golden too.
Remove from oven and let cool on baking sheet for about 5-8 minutes. Transfer to wire rack and continue to let cool for at least another 10 minutes before serving.
Optional: Dust with powdered sugar before presenting!
Store any leftovers in the refrigerator in a sealed container and either eat leftovers cold, at room temperature or warm in microwave.
Enjoy!
Nami | Just One Cookbook says
When I bake something, it’s usually with pie sheet and I’ve made something similar in the past. But I’ve never tried cream cheese and jam (oh fig jam, I must do this!!), and sprinkle with raw sugar. I’m totally make this. I need to go find good brand of fig jam for this! WS toaster pastry press is too cute~~!
Nazarina says
M,mmm, load me up on this gorgeous pastries! I can just see the flakiness going everywhere, all over my clothes ,yum!
Monet says
Wow! These look too good! I love how you combined the jam with the cream cheese. What a great twist. I am going to be making an adaptation of this soon. Thank you for sharing them with me.
Jen at The Three Little Piglets says
Those look so good! Fig preserves also taste really good on pizza. I like to slather a thin layer in place of sauce, add a little cheese and bake. When it comes out, top it with some arugula dressed with a little balsamic vinaigrette, and some walnuts, and you’ve got yourself a little slice of heaven.
Juliana says
I love the combination of jam and cheese especially all wrapped in the puff pastry…I can have them at anytime 🙂
Hope you are having a great week Cristina!
Cristina - Teenie Cakes says
Thanks Juliana…hope you are having a great week too! 🙂
Roxana GreenGirl says
If you’re having problems with all that drunken fig jam I can give you my address. Just a helping hand 🙂
These pastries looks great, so perfect with a cup of tea in the morning 🙂
Cristina - Teenie Cakes says
LOL! Thanks Roxana…I only wish i had more and could have canned preserved them for more tasty goodies during the year when figs aren’t in season. 😉
RKM says
This looks fantastic. It would be the perfect treat with a nice cup of coffee. Beautiful pictures.
Tiffany says
Oh, this looks amazing! I’ll have guava yam in mine please 😉
Cristina - Teenie Cakes says
Tiffany: OH YUM! Do you make guava jam…please do tell – gonna check if you have it your blog…
tia says
they look so easy and so tasty! pastry shoppe perfect.
Parsley Sage says
You could send some of that fig jam to me 🙂 I’ll help you get through it!
These pastries look amazing! Buzzed
Mindy says
oh YUM.
Melissa@EyesBigger says
Oh my god these look so. freaking. good.
I know what you mean about canning for preserving – it terrifies me. So I have to eat it all up too 🙂
I remember the first time I had a cream cheese and jam pastry was actually on a trip along the Oregon coast at this little bitty bakery. It was heaven. Blueberry and cream cheese. I went back a few years later, found the same bakery and had another one. I’ve never found any that match that little bakery!
Cristina - Teenie Cakes says
Ok Melissa – we are both gonna get over our fear of canning…when should we start? 😉
Valerie @ From Valerie's Kitchen says
Breakfast IS my favorite meal, especially on a lazy Sunday morning. These are gorgeous and look amazing!
Russell at Chasing Delicious says
Yum! These guys look scrumptious.
Joy says
That looks so cool!
Melissa // thefauxmartha says
Oh my, do these look good! I’m with you on canning. I want to try it but am too nervous. Next year, next year I keep telling myself.
Stephanie @ Eat. Drink. Love. says
Oh my! These look so good!! Cream cheese and jam is a great combination!
anh says
Sorry for the previous link. I pasted it in the wrong window!
Just wanna say: Such a simple recipe. But the pastries look and sound so delicious!
5 Star Foodie says
Scrumptious! I make pastelitos similar to these with guava paste & cream cheese, fig jam sounds heavenly!
RavieNomNoms says
How wonderful! Great pictures!
Elyse @The Cultural Dish says
Wow… these look dangerous! I could just pop all of those in my mouth and love every minute of it!
Suzi says
These look so yummy, nice and browned with that beautiful filling. Great photos too.
Sandra says
Oh how I wish I could reach through the screen and grab one, or a couple. These look super tasty and flaky.
Sylvie @ Gourmande in the Kitchen says
I only wish I could actually reach through and grab one of those! They sound so good!
Baker Street says
Gorgeous! Cream cheese and jam! Yummmmm!