The most amazing sweet, flaky pastries!
Watch the Video:
The first time I had these sweet cheese pastries was at a NY Bakery known as Aphrodite’s Bakery. It’s in Whitestone, and if you’re ever in NY, you have to go check them out. They have cannolis, rainbow cookies, almond amygdalota cookies, and everything they make is really good. Tell them I sent you!
Easy pie crust dough
Obviously, my favorite thing in their case was a sweet cheese pastry. I’m not in NY that often, so I thought I’d recipe test to see if I could figure out how to make them at home. These come so close! They probably use a pie crust type of dough, but homemade pie crust is too fussy for me. It requires a lot of steps, ice water, careful kneading, etc. So, I use my super simple cream cheese pastry recipe for things like this. It always bakes into a light, flaky crust that’s so delicious. You’re going to love it as much as I do!
Why you’ll love it
Perfectly golden flaky crust
Sweet cinnamon sugar crunch
Smooth, creamy vanilla cheese
The most amazing sweet cream cheese pastry you can easily make right at home!
Here’s what you need
The Pastry Dough:
- Unsalted butter -softened to room temperature
- Cream cheese -softened to room temperature
- All-purpose flour
- Salt
**Baker’s tip!** Make a double batch of dough and store one in the freezer tightly wrapped in plastic wrap. You can use the dough for so many desserts!
The Filling:
- Cream cheese -softened to room temperature
- Granulated sugar
- Vanilla extract -good quality for the best flavor
- Egg yolk
Toppings
- Butter -melted
- Granulated sugar
- Ground cinnamon -optional
How to make Sweet Cheese Pastries from a NY Bakery
Form the dough
- Beat the cream cheese, butter, and salt together until smooth.
- Add the flour and beat on low speed until the mixture comes together and a dough is formed.
- Set aside to rest while you make the filling.
Whisk the filling
- Combine all the filling ingredients in a bowl and whisk until smooth.
And the topping
- Whisk together the sugar and cinnamon in a bowl and set aside.
Assemble the Pastries
- Preheat the oven to 400 °F, 200 °C.
- Line 2 half-sheet baking trays with parchment paper.
- Lightly flour your work surface and roll the dough out very thin. About 1/8-inch thick.
- Using a 3-inch (8cm) round cutter, cut out rounds.
- Gather the scraps and squeeze them together.
- Roll out again and keep cutting out thin rounds until the dough has finished.
- Place half a teaspoon of the filling on one side of the round.
- Fold it over, and press the edges together using a fork to seal and create a decorative border.
- Place the pastries on the prepared pans.
- Brush the tops with the melted butter and sprinkle with a generous amount of the sugar mixture.
- Bake the pastries on the center rack of the preheated oven for 12-15 minutes.
Make-ahead Freezer Instructions
You’ll love having these available any time you need them. Just assemble the pastries, and place them on the baking trays. Brush them with butter and sprinkle them with sugar. Chill them in the freezer until solid, about an hour, then transfer the pastries into freezer-safe bags/containers. The pastries can be stored in the freezer for up to 2 months. When you’re ready to serve, thaw on a baking tray and bake as per the instructions.
Serving
Be sure to allow these pastries to cool completely, so the filling sets. This will help prevent it from oozing out when you bite into the pastry. These go so well with Greek coffee, and I show you how to make that here. This is another one of those desserts that I have trouble staying away from. They’re just the perfect combination of deliciousness. Let me know if you have the same problem. Kali Orexi!
Sweet Cheese Pastries from a NY Bakery
Ingredients
For the Pastry Dough:
- 1/2 pound (230g) unsalted butter, softened
- 6 ounces (170g) cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 8 ounces (230g) cream cheese, softened
- 3-4 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
The Topping:
- 3 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon, optional
Instructions
Preheat the oven to 400 °F, 200 °C.
Line 2 (half-sheet) baking trays with parchment paper.
Make the dough: beat the cream cheese, butter, and salt together until smooth. Add the flour and beat on low speed until the mixture comes together and a dough is formed. Set aside to rest while you make the filling.
Make the filling: Combine all of the filling ingredients together in a bowl and whisk until smooth.
Make the topping: Combine the sugar with the cinnamon in a bowl and whisk together. Set aside.
Assemble the Pastries:
Lightly flour your work surface and roll the dough out very thin. About 1/8-inch thick.
Using a 3-inch (8cm) round cutter, cut out rounds. Gather the scraps and squeeze them together. Roll out again and keep cutting out thin rounds until the dough has finished.
Place a half teaspoon of the filling on one side of the round. Fold it over and using a fork, press the edges together to seal and create a decorative border.
Place the pastries on the prepared pans. Brush the tops with the melted butter and sprinkle with a generous amount of the sugar mixture.
Bake the pastries on the center rack of the preheated oven for 12-15 minutes.
Serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: Assemble the pastries and place them on the baking trays. Brush with butter and sprinkle with the sugar. Chill them in the freezer until solid. Transfer the pastries into freezer-safe bags/containers. The pastries can be stored in the freezer for up to 2 months. Thaw and bake as per the instructions.
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Should you have leftovers, what is the best way to store?
Leftovers can be stored in an airtight container in the refrigerator.