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.
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)
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.
- 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.