Description
These pastries combine the crispiness of puff pastry with a sweet cream cheese filling and fresh strawberries, making them an irresistible morning indulgence.
Ingredients
Scale
- Puff Pastry:
- 1 sheet (8.6 oz) puff pastry, thawed
- Cream Cheese Filling:
- 2 oz cream cheese, softened
- 1 1/2 tablespoons strawberry jam
- 1 drop red food coloring or beet powder (optional, for color)
- Topping:
- 2/3 cup fresh strawberries, diced
- Egg Wash:
- 1 large egg, whisked with 1 tablespoon water
- Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the Puff Pastry:
- Thaw the puff pastry according to the package instructions.
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, unfold the puff pastry sheet.
- Cut the pastry into 9 equal squares.
- Prepare the Cream Cheese Filling:
- In a small bowl, combine the softened cream cheese, strawberry jam, and food coloring (if using).
- Mix until smooth and well combined.
- Assemble the Pastries:
- Place a puff pastry square on the prepared baking sheet.
- Spoon about 1 teaspoon of the cream cheese mixture into the center of each square and spread it slightly, leaving a border around the edges.
- Top the cream cheese mixture with a few pieces of diced strawberries.
- Fold the edges of the pastry over to create a border, enclosing the filling.
- Apply Egg Wash:
- Brush the edges of the pastries with the egg wash to enhance browning.
- Bake:
- Bake in the preheated oven for 14-15 minutes, or until the pastries are golden brown and puffed.
- Remove from the oven and allow to cool slightly on a wire rack.
- Garnish and Serve:
- Dust the pastries with powdered sugar before serving.
- Enjoy warm or at room temperature.
Notes
- Ensure the puff pastry remains cold while working with it to achieve the best puff and texture.
- Feel free to substitute the strawberry jam and fresh strawberries with other fruits like raspberries or blueberries for variety.
- These pastries are best enjoyed the day they are made but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes to restore crispness.