Easy Cream Cheese and Pear Pastries

My best recipes often happen when I play around with what I have laying around the kitchen.

Last week, one of these magical recipes happened. For that reason, I don’t have a ton of pictures as I really didn’t have high expectations but the result was so good, I had to share.

It all started when I saw somewhere (let’s assume Instagram) that it was National Sprinkle Day. I was determined to make something with sprinkles. As the day grew older, I was starting to run out of time and I wasn’t so sure about making a full cake for myself (since my husband can’t eat pretty much any of the ingredients in a cake).

Quickly enough, I forgot all about the sprinkles and was simply looking for an easy baking project. Three things I found became the base of my creation: frozen puff pastry, ripe pears and leftover cream cheese. Originally, I planned on turning them into little turnovers but halfway down the road, I got lazy and thought, what about a tart-like pastry? And by that I meant, what should I do if I don’t want to bother making this pretty and I just want to use as much cream cheese filling as possible?

East Pear & Cream Cheese Pastries

  • Servings: 4
  • Source:
  • Print

This recipe can easily be modified. You can make more & smaller pastries by simply cutting more squares/rectangles into each puff pastry sheets. You can also use different fruits (apples, berries, etc.)


  • 1 puff pastry sheet
  • 1 cup of cream cheese
  • 2 tablespoons of butter
  • 0.5 cup of powdered sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of almond extract (vanilla would work too)
  • 2 ripe pears (you could also use any other fruits you have around)
  • Optional: Cinnamon sugar


  1. In a medium bowl, put the cream cheese and butter. Microwave in 30-second increments (it took just under 1 minute for me), until the cream cheese and butter are soft enough to mix with a whisk.
  2. Add the powdered sugar, the cinnamon and the almond extract. Whisk until the mixture reaches a smooth consistency.
  3. Cut the puff pastry sheet into 4 rectangles (one cut in the middle vertically, one cut in the middle horizontally). Place the rectangles on a baking sheet covered with parchment paper or a silicone mat. Fold in each side of each rectangle to create a little « crust ».
  4. Spread the cream cheese evenly on each puff pastry rectangles. Add the cut fruit on top. If using it, sprinkle some cinnamon sugar on top of each pastry.
  5. Bake the pastries at 400F for 20 minutes.
  6. Optional: If you have any extra cream cheese filling, you can use it to decorate your cooled pastries, “toaster strudel” style.

As you can see on the picture above, I was not going for perfection here. None of the rectangles are the same. I didn’t put an egg wash on the crust. But trust me when I say it was all so delicious, I quickly forgot how they looked like!

Oh and remember this all started because of National Sprinkle Day, right? Well, I made one special pastry, with completely unnecessary sprinkles. I’ve never been so grateful for sprinkles!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s