Mixed Berry Beer Breakfast Pastries

Mixed Berry Beer Breakfast Pastries


1 sheet puff pastry

1 large egg

¼ cup beer Leinenkugel Berry Weiss

4 oz (½ of a standard brick) cream cheese

3 tablespoons granulated sugar

2 tablespoons flour

1 teaspoon vanilla extract

½ teaspoon salt

½ cup mixed berries raspberry, blackberry, blueberry

minced mint or basil



Preheat the oven to 400°F.

Roll out the puff pastry on a lightly floured surface a few times in each direction.

Cut the puff pastry into 12 equal squares.

Score each square with a ½ inch broader (do not cut all the way through, just add a lightly scored line) then prick the center of each pastry with a fork a few times.

Transfer to a baking sheet (or two) that has been covered with parchment paper.

In a small bowl stir together the egg and Leinenkugel Berry Weiss beer with a fork until well combined.

In another bowl add the cream cheese, sugar, flour, vanilla, salt, and half of the beer-egg mixture (about ¼ cup) reserving the remaining beer mixture. Beat with a hand mixer until well combined.

Drop 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry. Top with berries.

Brush the edges of the pastry with the remaining beer-egg mixture.

Bake for 12-16 minutes or until the puff pastry edges are golden brown. Remove from the oven and allow to cool before serving.

Sprinkle with mint (or basil) prior to serving.