Fruit and Cream Cheese Breakfast Pastries

Preheat oven to 400ºF (200ºC), and Préparer two cookie sheets with parchment paper

In a bowl, Mélanger Crème Fromage, Sucre, and vanilla until fully combined

Lightly Farine the surface and roll out puff pastry on top to flatten

Couper each sheet of puff pastry into 9 equal squares

On the top right and bottom left of the pastry, Couper an L shape approximately ½ inch (1 cm) from the edge.

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.

Take the upper right corner and Incorporer délicatement down towards the inner bottom corner

You will now have a diamond shape.

Place 1 to 2 Cuillères à café of the Crème Fromage filling in the middle, then place berries on top.

Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.

Cuire au four for 15-20 minutes or until pastry is golden brown and puffed.