A light fluffy pastry, filled with Blood Orange Cheesecake Filling and drizzled with Blood Orange Glaze, these Blood Orange Cheesecake Pastries will quickly become your favorite breakfast!
Why we love this recipe
- an easy, yet decadent breakfast or dessert pastry.
- except for blood oranges, easy to find ingredients. Regular oranges can totally be substituted. The color won’t be the same.
- a great recipe you can change up anytime you want.
- a great brunch recipe for a crowd, you can cut the squares smaller to make smaller pastries and feed more.
Continuing on with our love of all things sweets, and in honor of Spring Sweets Week, we made these incredible Blood Orange Cheesecake Pastries.
They are INCREDIBLE!
Soft, flaky crust and a wonderful blood orange cheesecake filling on the inside.
Ingredients and Substitutions
What you need:
Puff Pastry Frozen Pastry Dough Sheets – you can use other pastry doughs, but we prefer the puff pastry for it’s ease of use and the way it bakes up with the cheesecake.
cream cheese – we have made this with low-fat cream cheese, regular cream cheese, etc. Use what you have.
granulated sugar – you can adjust the sugar according to your taste. Our sugar of choice is Dixie Crystals, not just because they are a sponsor of this event, but it’s my favorite for any recipe!
all purpose flour – the flour helps hold the mixture together, it’s best to stick with the all purpose flour here.
egg yolk – we used large eggs for this. So our yolk came from a large egg, to give you and idea of size, but lets face it, yolks aren’t always the same. It’s okay.
blood orange zest – If you don’t have blood oranges, regular oranges will do, but the color and flavor will be different. We got our oranges from Melissa’s produce. They ship!
freshly squeezed blood orange juice – same as above, if you would rather make these pastries with regular oranges, that is perfectly fine – just a different flavor and color. We got our oranges from Melissa’s produce. They ship!
egg – we used large eggs.
powdered sugar/confectioners sugar – this is for the glaze at the end. We also used Dixie Crystals powdered sugar for this.
I listed substitutions above if possible.
While I’m sure there are other substitutes for those ingredients listed, any major changes are going to change the outcome of the cheesecake filling and how it sits inside the pastry.
How to Make Blood Orange Cheesecake Pastries
There really isn’t any out of the ordinary instructions to make this.
You’re basically going to cut your squares from your puff pastry, make up the cheesecake mixture,
Taste test after combined to see if you want to add any more of the ingredients.
How to Store Blood Orange Cheesecake Pastries
You can definitely make the cheesecake filling up the day before. Make sure you refrigerate it overnight. Stir well before scooping into the pastries.
These pastries can be refrigerated and warmed up if desired. They are best stored in the refrigerator due to the cheesecake center. They will last for about a week in an airtight container in the refrigerator.
We don’t recommend freezing them. If you decide to do so, just understand they won’t heat up and taste or be quite the same consistency and flakiness as they were fresh.
This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring.
So say goodbye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Spring Sweets Recipes
- Almond Buttercream Frosting
- Blood Orange Spiced Cake
- Carrot Cake Roll with Cream Cheese Filling
- Eggless Blood Orange Mini Bundts with Pink Glaze
- Goldenberry Jam
- Lime Curd
- Meyer Lemon Bundt Cake
- Meyer Limoncello
- Strawberry White Chocolate Bark
Recipe for Blood Orange Cheesecake Pastries
Printable Recipe below. Recipe card will print with no ads.
Blood Orange Cheesecake Pastries
- 17.3 ounces ct box Puff Pastry Frozen Pastry Dough Sheets
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 egg yolk lightly beaten
- 1 teaspoon blood orange zest
- 1 tablespoon freshly squeezed blood orange juice
- 1 large egg lightly beaten (for egg wash)
For the Blood Orange Glaze
- ⅓ cup powdered sugar
- ½ teaspoon blood orange zest
- 1-2 tablespoon freshly squeezed blood orange juice
- Line a baking sheet with parchment paper.
- Unroll pastry sheets to be one large rectangle. Slice the pastry dough into 8 smaller squares.
- It's easiest to place the squares onto the parchment paper now. Set aside. In a large bowl, beat sugar, flour and cream cheese together.
- Add egg yolk and continue to beat.
- Add blood orange zest and blood orange juice; and blend it all until totally combined.
- Take your freshly made blood orange cheesecake filling and spoon by heaping tablespoon into the center of each of the squares.
- Make up your last bit of beaten egg (place the remainder in the fridge until ready to bake), and run it onto three of the four sides of the square. Fold one corner to the opposite corner and seal the pastries together by pinching the sides or using a fork.
- Place the tray in the freezer for about 30 minutes.
- When ready to bake, preheat oven to 375 degrees F.
- Remove the parchment lined baking sheet from the freezer and brush the pastries with your refrigerated egg wash.
- Bake for 12 minutes, or until they are puffed up and golden.
- Remove the baking sheet, and transfer the pastries carefully to a wire rack to cool.
For the Glaze
- In a small bowl, whisk together the powdered sugar, blood orange zest and blood orange juice.
- The glaze come out thick, but should be pourable. If it's not pourable, drop a couple of drops of milk or more blood orange juice in and whisk well. Repeat until the consistency you are looking for.
- Drizzle over pastries and allow to set about 5 minutes. Enjoy!