Simple Creamy Morning Pastry Squares

Flaky, Smooth, and Quick to Prepare

1 package Puff Pastry Sheets: Thawed according to package directions.
8 oz Cream Cheese: Softened to room temperature for a smooth, lump-free filling.
1/4 cup Granulated Sugar: (Or your preferred sugar-free powdered sweetener).
1 tsp Vanilla Extract: To give the filling a warm, dessert-like flavor.
1 Large Egg: Beaten (to be used as an egg wash for that golden shine).
Optional: A dusting of powdered sugar or a drizzle of honey for serving.

Preparation: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
The Creamy Filling: In a medium bowl, whisk together the softened cream cheese, sugar (or sweetener), and vanilla extract until the mixture is light and completely smooth.
Shape the Pastry: Lay your puff pastry sheet on a flat surface. Cut the sheet into even squares (about 3×3 inches).
Assemble: Place a generous tablespoon of the cream cheese mixture into the center of half of the squares.
The Lid: Place a second pastry square on top of each filled one. Use a fork to crimp and seal the four edges tightly so the filling stays inside while baking.
The Golden Finish: Lightly brush the tops of the squares with the beaten egg wash. Using a sharp knife, poke a tiny “X” or a small slit in the center of the top square to allow steam to escape.
Bake: Place on the baking sheet and bake for 15–18 minutes. You are looking for a deep golden-brown color and a significant “puff” in the pastry.
Serve: Allow them to cool for at least 5 minutes before serving to let the creamy center set slightly.

Efficiency: Using pre-made puff pastry gives you that “melt-in-your-mouth” texture without the hours of labor usually required for laminated dough.
Satiety: The protein and fats from the cream cheese help keep you full, mirroring the success you’ve had with your cheesecake fluff and keto mousse.
Family Friendly: It’s a crowd-pleaser that looks much more difficult to make than it actually is.