CREAM CHEESE PASTRY RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal.
• Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine.
• Bake in the preheated oven until top is golden, about 20 minutes.

Steps:

• Preheat the oven to 350ºF.
• Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.
• In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.
• Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. Set aside.
• Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
• Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.