Fruit Spread Pastries

I love making desserts with puff pastry, because they're so easy to put together, and always impress.  I made Mango-Passion Fruit Pastries the other day for my Poker Party Buffet spread.

Here's how you make them.  I start by beating together 4 oz(1/2 brick) of cream cheese with 1/4 cup honey.

Here it is all combined.  You can skip this step if you happen to have some mascarpone in your frig, just use that.

I cut off about 1/5 of my GF Puff Pastry recipe for this.

Beat on it with your rolling pin, then roll it out to a roughly 10"x16" rectangle.

Trim off the edges.

Using your pizza cutter, cut into 15 squares.

Spread a rounded teaspoon of the cream cheese mixture across each square.

Add a teaspoon of fruit spread on top.  I had a jar of mango-passionfruit preserves on hand.

Dot opposing corners with eggwash.

Pull up on the corners and press together.

Fold the corners over and crimp them together.  After they're all assembled place in the frig to chill for 20 minutes.

Bake in a preheated 400 oven for 20 minutes.

If I'm making more than one variety of fruit pastry, I like them to be different shapes.  This way no one is surprised when two similar colored jams are used - like tart cherry, and raspberry.  For my raspberry pastries, follow the steps from above ending with adding the fruit spread on top.

Using a paring knife, cut diagonally in from the corners of the squares.

Pull a corner up, brush with egg wash, skip a section and pull the next corner up, continue around.

This will create a pinwheel.(Sorry about the blurriness of these last pics, I think I got some flour on the lens.)  These also are chilled before baking.

Thanks for popping in and baking with me.  I'm linking this up to Simply Sugar and Gluten-Free's Slightly Indulgent Tuesdays,  Gluten-Free Homemaker's Gluten-Free Wednesdays, and Little Big Ranch's Foodie Friday.