Fruit and Cream Cheese Breakfast Pastries

(Courtesy of justataste.com)

Ingredients:
6 oz. cream cheese, at room temperature
2 Tbsp. sugar
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
1 1/2 c. fruit
1 large egg
Sanding sugar, optional

Directions:
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper or Silpats.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.

Unfold the puff pastry sheets onto a lightly floured surface.  Lightly roll the pastry with a rolling pin to seal the perforations.  Using a 4 inch round cookie cutter (or glass), cut out 4 circles from each sheet of puff pastry.

Transfer 4 pastry circles onto each baking sheet, spacing the circles about 2 inches apart.  Lightly score a circular border 1/4 inches from the edges then prick the centers of each pastry with a fork.  Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.

In a small bowl, whisk together the egg with 1 Tbsp. water.  Brush the edges of the pastries with the egg wash then sprinkle them with sanding sugar, if desired.  Bake the pastries 15-18 minutes or until they are golden brown and puffed.

Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Note~ Any type of fruit will work for these.  Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples, blueberries or pears.