Want to present an impressive brunch pastry, but short on time? These Fig & Honey Cream Cheese Breakfast Pastries use frozen puff pastry as a shortcut to create a perfectly flaky and buttery treat in no time. The honey-sweetened cream cheese and dried Mission figs in the center provide a delicate sweetness, making this an elegant brunch pastry for spring and summer gatherings.
How to Shape the Puff Pastry
Unwrap one sheet of frozen puff pastry and let it sit at room temperature for half an hour. It should still be cold to the touch, but workable. Cut into 9 equal squares using a knife or pizza cutter. In each square, cut an L shape ½ inch from the edge on the top right and bottom left corners (opposite corners). Fold the top right corner down to the inner L of the bottom left, then fold the bottom left corner over it and up to the top right corner. You are creating a diamond shape.
Filling the Pastry and Baking
Once you’ve folded all of the squares into elegant diamonds, spoon a small amount (1-2 teaspoons) of the cream cheese and honey mixture into the center of each diamond. Then add sliced figs right on top of the cream cheese. I like to slice just below the top of each fig so the slices remain connected and can be fanned out in an elegant pattern.
What Kind of Dried Figs Should I Use in the Fig and Honey Cream Cheese Filling?
This is a matter of personal preference, as any Orchard Choice or Sun-Maid California Dried Figs will work in this recipe! The sweet, intense flavor of Mission figs, however, is my favorite as it pairs perfectly with the tangy cream cheese and delicate honey. The color contrast with the golden puff pastry and dark mission figs is also a selling point! If your figs are particularly dry and not able to be sliced, just soak in hot water for 10 minutes before slicing to rehydrate.
Fig and Honey Cream Cheese Breakfast Pastries
- 1 sheet frozen puff pastry , thawed but still cold
- 4 ounces cream cheese , at room temperature
- 1 tablespoon honey (plus extra for drizzling)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 9 Orchard Choice or Sun-Maid California Mission Figs (about 1 cup)
- 1 tablespoon heavy cream, half and half, or coconut cream
- 1 tablespoon coarse sugar, turbinado sugar, or granulated sugar
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper, and set aside.
- Cut thawed puff pastry (it should be cold to the touch, but workable) into 9 equal squares using a knife or pizza cutter. Arrange the squares evenly on the parchment-lined baking sheet.
- In each square, cut an L shape ½-inch from the edge on the top right and bottom left corners (opposite corners).
- Fold the top right corner down to the inner L of the bottom left, then fold the bottom left corner over it and up to the top right corner. You are creating a diamond shape. NOTE: you can shape the pastry however you’d like; this is just a suggestion!
- In a medium bowl, stir together cream cheese, honey, vanilla extract, and salt until evenly combined. Dollop 1-2 teaspoons of cream cheese mixture in the center of each pastry.
- Slice each of the figs thinly, not quite slicing through the top so it’s still connected, then fan out the slices and arrange on top of cream cheese mixture (one fig per pastry).
- Brush exposed edges of pastry with the heavy cream, half and half, or coconut cream.
- Sprinkle sugar evenly over the pastries, making sure it adheres to the edges.
- Bake for 15-20 minutes, or until pastry is golden brown and puffed. Drizzle with additional honey if desired, and serve warm.