Berry Cream Cheese Pastries (no-sugar)

🥘 Ingredients

To make these berry cream cheese pastries, we are going to need puff pastry, cream cheese, milk, dates, vanilla extract and some berries for the top.

• Puff pastry: I’m using store bought puff pastry sheets. The packet usually contains 2 sheets and it weighs about 1lb.
• Dates: I like to use some dates to naturally sweeten the cream cheese. I like Medjool dates cause they are softer and have a nice caramel like sweetness.
• Berries: You could use any berries you like and have in the fridge. Here, I'm using fresh raspberries and blueberries.

For full quantities and to print the recipe, see the recipe card below.

🔪 Step-by-step Instructions

So get your ingredients ready and let's get started!

01. I start by adding all the filling ingredients to a food processor. In go the milk, vanilla extract, dates, and cream cheese. Just make sure to remove the pits from the dates and cut them in half so they blend more easily. If your dates feel a bit firm or have been sitting in the pantry for a while, soak them in hot water for about 10 minutes first. Drain them well, then pop them into the food processor.

02. I blend everything together until the dates break down and the mixture turns creamy. You’ll notice the color shift to a light beige from the blended dates. Don’t worry if you still see a few tiny flecks of date skin, those are completely fine and add a bit of natural texture.

03. I take one of the puff pastry sheets out of the fridge and lay it flat on my counter. Then I cut the pastry into squares and gently fold each square into a triangle without pressing too hard. Using a small knife, I make two cuts along the outer edges of the triangle, stopping just before the tip. This will help create that pretty bakery-style border once we fold it back.

04. Then I unfold the triangle back into a square. I take one of the cut corners and gently fold it over to the opposite side to create the first part of the border. Next, I bring the other cut corner across to the other side as well. This creates that lovely twisted frame around the pastry and helps hold the filling in place while baking.

05. I take a heaped teaspoon of the cream cheese filling and place it in the middle of the pastry. If this shape is too tricky for you, you could just lightly cut the square pastry to form an edge all around and add the filling in the middle, like I did with these puff pastry pizzas.

06. I add some berries in the middle and place the pastries on a lined baking tray. With the oven preheated to 375F, I place the tray in and let them bake and puff up for about 15 minutes or until the pastry is golden brown.

🍽 Serving suggestions

These delicious, naturally sweetened cream cheese pastries make a lovely dessert or a little treat after a meal. They’re also easy to pack, so you can pop a couple into a container and take them with you on busy days or family outings.

🧰 Storage

If you have any leftovers, store them in an airtight container in the fridge and enjoy within 1–2 days. You could reheat them in the microwave, but the pastry might become a little soggy. Otherwise, just leave them out on the counter for half an hour to come to room temperature.

❓ FAQ

📋 Recipe

Berry Cream Cheese Pastries (no-sugar)

Julia Droulia

Crispy, fruity, and irresistibly creamy, these little pastries look like they came straight from a fancy bakery. The best part? They’re incredibly easy to make, require no special baking skills, and are naturally sweetened. Perfect for the whole family to enjoy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

Course Breakfast, Dessert, Snack

Suitable for 12+ months

Servings 15 pastries

Calories 159 kcal

Equipment

• food processor

Ingredients

  

1x2x3x

• ▢ 4 Medjoul dates (pitted)
• ▢ 3 tablespoons milk
• ▢ ½ cup cream cheese
• ▢ 1 teaspoon vanilla extract
• ▢ 2 sheets puff pastry (1lb / 500gr) thawed
• ▢ ⅓ cup blueberries
• ▢ ⅓ cup raspberries

Instructions

 

• In a food processor, add the cream cheese, milk, dates and vanilla extract. Blend until creamy and no large dates bits left.
• Open the puff pastry sheets and lay flat. Cut into squares.
• Fold each square into a triangle without pressing it down hard. Make two cuts alongside the outside edges, without cutting all the way to the top corner of the triangle.
• Unfold the triangle back to a square. Take one of the cut corners and gently fold it over to the opposite side to create the first part of the border. Next, bring the other cut corner across to the other side as well. 
• Take a heaped spoon of the filling and place it in the middle. Add 3–4 berries on top. Repeat with the rest of the pastry squares.
• Place the pastries on a lined baking tray. Bake in a preheated oven to 375℉ / 190℃ for 15–17 minutes, or until the pastries have a golden brown color.

Video

Notes

If this shape is too tricky for you, you could just lightly cut the square pastry to form an edge all around and add the filling in the middle, like I did with these puff pastry pizzas.

Nutrition

Serving: 1pastryCalories: 159kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 111mgPotassium: 46mgFiber: 1gSugar: 2g

Keyword berry pastries, berry snacks, puff pastry recipes, sugar free pastries

Tried this recipe?Mention @healthybitesforkids or tag #healthybitesforkids!

🥣 More to try

If you liked my sugar-free berry cream cheese pastries, you should try some of these recipes too: