Name: Everything Bagel Pastries with Cream Cheese
Prep time: 30 min
Cook time: 25 min
Total time: PT-493353H48M41S
Ingredients: 1 sheet store-bought puff pastry, thawed (245g); 4 oz. block of cream cheese (113g), cut into 6 pieces (~18g each); 1 large egg for egg wash (50g); 1 tablespoon Everything bagel seasoning; Optional: 1 tablespoon Green Onion, diced (1-2 shoots from a single stalk)

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These everything bagel pastries are an easy weekend bake that come together quick with minimal ingredients. Crunch down into some flaky, golden puff pastry sprinkled with everything bagel seasoning to that cream cheese filling inside.

Find a step-by-step photo breakdown of how to assemble these below the recipe! Let’s bake, friends.

Some Materials You May Need:

Large baking sheet(s) lined with parchment paper
Rolling pin
Pastry brush (or something to apply egg wash)
Fork to crimp edges/poke holes for steam
Small mixing bowl for egg wash
Measuring spoons
Knife to cut cream cheese/green onion/pastry

Be sure to tag me over on Instagram if you make these flaky cuties! I’d love to see them!

Everything Bagel Pastries with Cream Cheese

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Author: joshisbaking
Prep Time: 30 Min. (with assembly)
Cook Time: 25 Min.
Total Time: ~1 Hour
Yield: 6 Pastries 1x

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Description

Ingredients

Scale

Want to double the recipe? See my notes below for how best to do this!

1 sheet store-bought puff pastry, thawed (245g)
4 oz. block of cream cheese (113g), cut into 6 pieces (~18g each)
1 large egg for egg wash (50g)
1 tablespoon Everything bagel seasoning
Optional: 1 tablespoon Green Onion, diced (1-2 shoots from a single stalk)

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Instructions

TIP: If at any point in the process your puff pastry gets too sticky or hard to handle, place it in the fridge for 15-20 minutes to firm back up. I prefer to assemble everything, then chill in the fridge while I preheat the oven.

Preheat the oven to 375°F and prep a large baking sheet with parchment paper. Prepare ingredients before starting: puff pastry thawed, cream cheese cut, green onion diced, everything bagel seasoning ready, egg lightly whisked for an egg wash.
On a lightly floured surface, gently roll out your thawed puff pastry into a ~12x12in. square. Cut into 6 even rectangles. Brush your egg wash around the border of each piece, but just on one side (see images below for guidance).
Place blocks of cream cheese on top of each pastry, the same side as the egg wash. If using, place desired amount of diced green onion overtop each piece of cream cheese. Fold the other half of each pastry overtop the side with the cream cheese and gently press down around the edges to help seal. Crimp the edges of each with a fork and poke 3 holes in the tops of each to let steam escape during the bake (don’t skip).
Generously brush the tops of each with your egg wash and then sprinkle with the everything bagel seasoning—use as much or as little as you’d like for each from the initial tablespoon. Bake at 375°F for 20-25 minutes or desired browning (at least 20 minutes). Let cool for 10-15 minutes before serving.

Notes

Storing: These are best made and enjoyed same day, but can be stored in the fridge in an airtight container for up to 3 days. Do note that your pastry will become less crispy/crunchy as time goes on, which is why these are best enjoyed the day they’re made.
Confused on the assembly? Use the step-by-step images in the blog below to see how each step of the process should look if you’re confused by any of my wording above.
Bake Time (+ Egg Wash): I like my pastries a little darker and crunchier, so I baked my closer to the 25 minute mark. Also, don’t be afraid to be generous with the egg wash—the more you use, the more your pastries will have of that dark/golden color.
Doubling This Recipe: You certainly can! The initial recipe calls for 4oz. of cream cheese and they’re normally sold in 8 oz. blocks. Your puff pastry is usually sold with 2 sheets as well. So if you’re looking to serve more people, you can double everything in this recipe (minus the egg, one will still be plenty) and it will yield 12 pastries instead. I recommend baking these on separate trays and only one tray at a time.

Assembling These Everything Bagel Pastries

Stuck on a certain step in assembling these everything bagel pastries? Use these step-by-step photos below to help you along in the process. They should help guide you through any wording you might find confusing in my recipe above.

Roll out pastry on a lightly floured surface into a 12×12 inch square (doesn’t have to be perfect).
Place on your prepared baking sheet and assemble everything there for easy transfer.
Next, brush an egg wash around the border of each piece, but only on one side.
Place your little block of cream cheese on the same side as the egg wash.
Then, sprinkle the diced green onion over the cream cheese (if using).
Fold the other half of each pastry overtop the side with the cream cheese, gently pressing down around the edges to help seal them together.
Crimp the edges with a fork to further help seal. Poke a few holes in the tops of each to let steam escape during the bake (don’t skip).
Finally, generously brush each piece with your egg wash and sprinkle with the everything bagel seasoning (the recipe calls for 1 Tablespoon, but you may not use it all).

For a truly golden pastry moment—be generous with that egg wash! These everything bagel pastries are best with a bit of crunch. When you bake them, I’d recommend getting close to that 25 minute mark. 20 minutes at least to make sure the pastry is baked all the way through.

In addition, mine were baked with a rack in the upper thirds position, but middle is fine too. Just pay attention to their color on top to avoid over-baking.

Also, resist the urge to open your oven when checking on pastries. Pastry relies on the steam being released inside the oven while they bake. Every time you open the oven, steam gets released and can negatively affect the rise/flakiness of your pastries. Use the internal oven light instead!

How to Double This Recipe

This recipe can be easily doubled, which you may want to do if serving these at a larger gathering. It will yield 12 pastries instead of 6 if you double it.

The initial recipe calls for 4 oz. of cream cheese. Normally you’ll find cream cheese sold in 8 oz. blocks, so doubling ensures you can use the entire block. Your puff pastry is usually sold with 2 sheets as well.

The only ingredient you shouldn’t have to double is the egg. One whole egg should be plenty for the amount of egg wash needed here. With that said, should you need more you can always quickly whisk another to use.