desserts

Muscadine Cream Cheese Puff Pastry

This Muscadine Cream Cheese Puff Pastry is a sweet Southern delight—silky cream cheese blended with rich muscadine pie filling, tucked inside buttery golden pastry. As it bakes, the filling melts into a gorgeous purple swirl, somewhere between cheesecake and jam, wrapped in layers of crisp, flaky puff pastry. It smells like a country bakery and tastes like comfort in every slice. Perfect for breakfast, dessert, or with a scoop of ice cream when company drops by.

Servings: 6–8 slices
Total Time: 40 min
Pan: Standard baking sheet lined with parchment

Ingredients

Filling & Pastry
  • 1 sheet frozen puff pastry, thawed
  • 1 cup prepared muscadine filling (cooled)
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse or raw sugar (for topping)
Golden puff pastry filled with muscadine cream cheese swirl.

Instructions

  1. Prepare the baking sheet Preheat the oven to **400°F**. Line a baking sheet with parchment paper to prevent sticking and to help the **1 sheet thawed puff pastry** bake evenly.
  2. Make the cream cheese filling In a small bowl, beat **4 ounces softened cream cheese**, **2 tablespoons sugar**, **1/2 teaspoon vanilla extract**, **1/4 teaspoon cinnamon**, and a **pinch of nutmeg** if using. Once smooth, gently fold in **1 cup cooled muscadine filling**, swirling just enough to create a marbled appearance without fully blending.
  3. Assemble the pastry Unfold the **1 sheet puff pastry** onto the prepared baking sheet. Spoon the muscadine-cream cheese mixture onto **one half** of the pastry, leaving a **1-inch border** around all edges. Lightly brush the border with water to help the pastry seal.
  4. Fold and seal Fold the empty half of the puff pastry over the filling to create a rectangle. Press the edges firmly with a fork to seal the muscadine–cream cheese mixture inside.
  5. Finish the top Brush the pastry with **1 beaten egg** to create a golden crust. Sprinkle the top with **1 tablespoon coarse sugar** for sparkle and crunch. Cut **2–3 small slits** into the top to allow steam to escape during baking.
  6. Bake Bake the pastry at **400°F for 20–25 minutes**, or until the top is puffed, deeply golden brown, and the filling is bubbling slightly at the seams.
  7. Cool and serve Let the pastry cool for **10 minutes** to allow the filling to set. Slice into 6–8 pieces and serve warm or at room temperature. Dust with powdered sugar if desired.

Notes

  • The filling must be completely cool or it will leak and prevent proper puffing.
  • Substitute scuppernong filling for a brighter golden color.
  • Add 2–3 tablespoons chopped pecans to the filling for texture.
  • Leftovers reheat beautifully in an air fryer for 3–5 minutes.

Tags

dessert puff pastry cream cheese muscadine southern baking easy