Fruit and Cream Cheese Breakfast Pastries

I made these for my Wednesday morning bible study because they seemed like that good mix between feeling guilty for buying store-bought, versus spending an inordinate amount of time making something that only a few women will quickly eat before getting down to the serious business of bible study. And yes, I recognize that I've already reneged on my semi-promise to take the torch Millie didn't pass and be the one who brings healthy foods, instead of pastries and sweets. Maybe next time...

Fruit and Cream Cheese Breakfast Pastries
from justataste.com

Ingredients:
6 oz. cream cheese, at room temperature
2 Tablespoons sugar
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 package frozen puff pastry (2 sheets) thawed
1 1/2 cups fruit  (Any kind of fruit can work for these pastries. Depending on what is in season, you could use strawberries, raspberries, peaches, apples, pears, or blueberries)
1 large egg
Sanding sugar

Directions:
Preheat the oven to 400 degrees and line two baking sheets with parchment paper or Silpats.

In a bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract, until creamy

Unfold the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4 inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.

Transfer the pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4 inch from the edges, then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry, then top the cream cheese with fruit.

In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash, then sprinkle them with the sanding sugar. Bake the pastries for 15-18 minutes, or until they are golden and puffed.

Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.