Back in September, my family spent a weekend in Delaware for my cousin’s wedding. One of our favorite things to do when we visit new places is to find a good coffee shop, and that we did.
We popped into a cute college-town coffee shop on rainy Saturday morning to grab warm drinks. While we were at the counter the bagel selection caught our eye, and on a whim, Lane and Carter, the bagel connoisseurs of the family, each got a toasted everything bagel with cream cheese. Before that trip bagels had just been so-so for me. They were fine, but I didn’t love them. But, out came these piping hot bagels, golden and seasoned to perfection. One bite into them and I was completely sold. They were the best bagels I have ever had and my siblings were geniuses for ordering them.
We loved our experience so much that we went back again the next morning. Ah-mazing. Ever since then I have been adding everything bagels to my repertoire of breakfast orders, but was hesitant to add everything seasoning to my spice cabinet. When I finally did I realized it was just like my everything bagel experience – I waited so long for something so great. Why? So now I’m spreading the word and pushing everything bagel seasoning on everyone! Go get yourself some!
These everything cream cheese pastries are an homage to that wonderful everything bagel that opened my eyes. With only 6 ingredients, they are laughably easy and so so tasty! The slightly sweet cream cheese filling combined with the everything seasoning makes a great sweet and salty mix. I love the juxtaposition of the crisp, perfectly flaky puff pastry coated in seasoning with the soft cream cheese filling. If bagels became a pastry, these are all I would ever want from them.
Everything Cream Cheese Pastries
8 ounces cream cheese
1/3 cup sugar (or honey)
½ teaspoon vanilla
1 package puff pastry, thawed
Everything seasoning, for topping (I use Trader Joe’s Everything But the Bagel seasoning)
1 egg + 1 tablespoon water, beaten
Preheat the oven to 400 degrees F. Line a baking pan with parchment paper and set aside.
In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth.
On a floured surface, roll the puff pastry sheets out to a 12-inch square and cut the dough into 8 rectangles (approximately 6 inches by 3 inches). Place a few of the rectangles on your prepared pan with a few inches between them and brush the edges with egg wash. Place about a tablespoon of the cream cheese mixture on one side of the rectangle and roll the other side over top of the cream cheese, leaving the edge tucked underneath the pastry. Press the ends together to seal them. Brush the tops of the dough with egg wash and generously sprinkle each with everything seasoning.
Bake for about 15-20 minutes, or until puffed and golden. Serve warm or cooled!
These pastries are best the day they are made but extras can be stored in an airtight container for a few days.