Fruit and Cream Cheese Breakfast Pastries

1. Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper. In a bowl, mix cream cheese, sugar, and vanilla until fully combined. Lightly flour the surface and roll out puff pastry on top to flatten. Cut each sheet of puff pastry into 9 equal squares. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
2. NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
3. Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
4. Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
5. Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
6. Bake for 15-20 minutes or until pastry is golden brown and puffed.
   15–20 minutes
7. Enjoy!

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.