Ingredients - enough for 1 17-oz pkg (2 sheets) of pre-made puff pastry
6 oz cream cheese
6 oz chevre
¼ C sugar
½ tsp vanilla
optional: 1½ C fruit of your choice; 1 egg, beaten; turbinado sugar
Thaw puff pastry sheets and bring cheeses to room temperature.
Pre-heat oven to 400˚.
Lay puff pastry sheets on parchment lined baking sheets, brush ½ border around the edges with beaten egg.
Thoroughly blend softened cheeses and sugar. Divide the cheese mixture evenly between two puff pastry sheets, spreading in a thin layer over one half of the sheet, leaving egg brushed border bare. If desired, top each with ¾ cup of fresh fruit* of your choice.
Gently fold the puff pastry sheet in two, bringing the empty half over the cheese spread (and fruit) to align edges. Press edges with a fork to seal.
If desired, brush tops with additional beaten egg (thinned with a little water if needed) and sprinkle lightly with turbinado sugar.
Bake 25-30 minutes, or until tops and edges of puff pastry are golden brown and crispy. Delicious warm or cold.
* Personally, I love berries and often use a berry mix. Blueberries and blackberries are plenty sweet on their own, but if I'm using raspberries I'll often lightly sweeten them before layering them over the cheese in the puff pastry.