Fruit and Cream Cheese Breakfast Pastries

Begin by preheating your oven to a warm 400ºF (200ºC). Prepare two cookie sheets by lining them carefully with parchment paper to ensure your pastries don't stick and bake evenly. In a mixing bowl, combine the cream cheese, sugar, and vanilla extract thoroughly, ensuring a smooth, creamy filling without any lumps. This rich filling forms the heart of your pastries. Lightly flour a clean work surface to prevent sticking, then roll out the puff pastry sheets gently to flatten them slightly. Using a sharp knife or pastry cutter, divide each sheet into 9 equal squares for uniform pastries. Take each square and cut an elegant L shape on the top right and bottom left corners, approximately ½ inch (1 cm) from the edges. Note: the L cuts should extend all the way across and down the square but must stop short so they don't meet at the ends—this creates a charming picture frame effect with two corners intact. Carefully fold the upper right corner down toward the inner bottom corner, transforming the square into a lovely diamond shape that will hold your filling beautifully. Spoon 1 to 2 teaspoons of your luscious cream cheese mixture into the center of each pastry diamond, then nestle a few vibrant berries on top to add freshness and a delightful tartness. Repeat this process with the remaining pastry squares, arranging them neatly on the parchment-lined baking sheets with some space to allow for puffing and browning. Place your trays in the preheated oven and bake for 15 to 20 minutes, or until the pastries are puffed up, golden brown, and irresistibly crispy. Let them cool slightly before serving so the filling sets just enough but remains creamy. Enjoy these delectable breakfast pastries with your favorite morning beverage and watch them vanish quickly! Tip: For an extra glossy finish, brush the edges with a bit of beaten egg before baking. Also, ensure your cream cheese is softened for easy mixing and smooth texture.