We’re in love with this puff pastry fruit pizza: a flaky, buttery cinnamon-sugar crust finished with a creamy cream cheese glaze and piled high with juicy summer fruit. Light, refreshing and utterly irresistible.
What’s not to love about turning a classic into something even better?
This puff pastry fruit pizza is everything a summer dessert should be: a crisp cinnamon-sugar base, a tangy-sweet cream cheese layer, and a bounty of fresh fruit. It’s bright, colorful and perfect for sharing—yet simple enough to throw together any weeknight.
Imagine a buttery, flaky crust that tastes like cinnamon toast, topped with a whipped cream cheese glaze and a rainbow of ripe fruit. The contrast of crisp pastry and cool, creamy topping makes every bite sing.
Full disclosure: I’m a little obsessed with store-bought puff pastry. It’s incredibly easy, reliably flaky, and endlessly adaptable—savory or sweet. For this dessert I swapped the usual sugar-cookie base for a puff pastry crust, which keeps the dessert light but full of satisfying texture.
This version nods to the nostalgic fruit pizzas of the past—sugar-cookie crust, tangy frosting and fresh fruit—yet it’s less sweet and feels fresher. The cinnamon-sugar baked into the puff pastry gives you that warm, comforting flavor without weighing the dessert down.
I kept the cream cheese layer deliberately light, aiming for a cheesecake-like spread rather than a heavy frosting. A touch of powdered sugar, vanilla and milk creates a silky glaze that balances the fruit and cinnamon crust. Top with a mix of berries, peaches, kiwi or any seasonal fruit you love. Add banana for an extra nostalgic touch, but slice it right before serving to avoid browning.
This is why I love it:
First, the cinnamon-sugar crust. While the puff pastry itself creates the flaky layers, a generous sprinkle of cinnamon and sugar before baking caramelizes into a crisp, flavorful crust—almost like cinnamon toast meets pastry. It’s addictive.
Second, the cream cheese layer. Whipped until smooth, it’s lightly sweetened and tangy, more like a cheesecake spread than a traditional frosting. It complements the fruit without overpowering it and adds a pleasant creaminess that contrasts beautifully with the crunchy pastry.
Third, the fruit topping. Use a colorful combination: strawberries, blueberries, raspberries, sliced peaches, kiwi and thinly sliced bananas if you like. Fresh mint leaves scattered on top add a pop of color and a bright finish that makes the dessert feel summery and elegant.
Overall, this puff pastry fruit pizza is balanced and versatile—sweet but not cloying, fresh yet comforting, easy enough for a casual dessert and pretty enough for company. It’s a go-to when you want something impressive with minimal effort.
Puff Pastry Fruit Pizza
Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
A flaky puff pastry base brushed with cinnamon-sugar, topped with a light cream cheese glaze and piled with fresh summer fruit. Bright, easy and refreshing.
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons milk
- Pinch of kosher salt
- 3 cups assorted chopped fruit (berries, peaches, kiwi, etc.)
- Fresh mint for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place the puff pastry on top. Use a fork to poke the pastry all over so it doesn’t puff unevenly.
- Brush the pastry with an egg wash (optional for color), then evenly sprinkle the cinnamon and granulated sugar over the surface. Bake for 15–20 minutes, until golden and puffed. Remove from the oven and let cool completely.
- While the pastry bakes, prepare the cream cheese glaze. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, a pinch of salt, vanilla extract and 2 tablespoons of milk, beating until the mixture is creamy and spreadable. Add the extra tablespoon of milk if needed to reach a smooth consistency.
- When the puff pastry is cool, spread the cream cheese glaze over the top, leaving about a 1-inch border all the way around. Arrange the chopped fruit in an even layer on top of the cream cheese.
- Garnish with fresh mint leaves. Slice and serve immediately. If you add banana slices, do so right before serving to prevent browning.
Notes
Use any seasonal fruit you prefer. For added shine, you can brush a light apricot jam glaze over the fruit, warming the jam slightly and brushing it on with a pastry brush. Store leftovers covered in the refrigerator for up to 2 days; the pastry will soften slightly over time but remains delicious.
Course: Dessert
Cuisine: American
Author: How Sweet Eats (recipe adapted)
Did you make this recipe?
Share a photo of your puff pastry fruit pizza on social media and tag your post with #howsweeteats to show how yours turned out. I always love seeing recreations and tweaks—thank you for trying the recipe!
Beautiful, simple and delicious.