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Lingonberry Cream Cheese Pastries

Scott Phillips

Yield: Makes 6 pastries

These individual tarts are simple to make using purchased puff pastry. You can prepare them up to the point of baking, freeze them, and then bake one whenever you want a fresh-from-the-oven treat.


  • 3 oz. (6 Tbs.) cream cheese, softened
  • 1-1/2 tsp. confectioners’ sugar
  • 3/4 cup (7-1/4 oz.) lingonberry preserves
  • 3/4 tsp. minced fresh rosemary
  • Unbleached all-purpose flour, as needed
  • 1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions
  • 1 large egg beaten with 1 Tbs. water
  • 1/4 cup sanding or sparkling sugar

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 45
  • Sodium (mg): 460
  • Carbohydrates (g): 53
  • Fiber (g): 0
  • Sugar (g): 25
  • Protein (g): 8


  • In a small bowl, combine the cream cheese and confectioners’ sugar. In another small bowl, combine the preserves and rosemary.
  • Lightly flour a work surface and rolling pin, roll out a sheet of the dough to 10-1/2x10inches, and then cut into six 3-1/2×5-inch rectangles.
  • Spread 1 Tbs. of the cream cheese mixture on each of three of the rectangles, leaving a 1/2-inch border. Top each with 2 Tbs. of the lingonberry mixture. Moisten the border with some of the egg wash.
  • Gently fold the remaining rectangles of dough in half lengthwise; don’t crease the fold. Using a sharp knife, cut three 1/2-inch-long slashes along the folded edge. Unfold and place on top of the filling, stretching to fit. Crimp the edges with the tines of a fork, then transfer to a parchment-lined baking sheet. Trim the edges, if desired, with a pizza wheel or knife.
  • Repeat with the remaining pastry dough and ingredients to make six pastries. Refrigerate the pastries for 30 minutes. (Or freeze until hard, wrap, and store for up to 3 months; finish and bake right from the freezer as directed.)
  • Brush each pastry with some of the egg wash, and sprinkle each with 2 tsp. of the sanding sugar. Position a rack in the center of the oven and heat to 400°F. Bake the pastries, rotating the sheet halfway through, until golden brown and puffed, about 20 minutes (25 minutes if frozen).
  • Let cool for 15 minutes on the baking sheet, then transfer to a rack. Serve slightly warm or at room temperature. 


Rate or Review


  • 102569 | 03/16/2017

    Excellent! These were a hit and so easy to make. I didn't use the rosemary.

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