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Fig and Honey Cream Cheese Breakfast Pastries

Bring the bakery home with fig and honey cream cheese breakfast pastries. Using puff pastry makes these flaky morning treats a cinch to bake.
Course: Breakfast
Keyword: fig and honey, honey cream cheese
Servings: 9 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.


Notes: Pastries are best the day they’re made, but will last in the fridge for up to 5 days.  To reheat, gently warm in a 300 degree oven for 5-10 minutes.

Recipe and photos by Katie Olsen