Strawberry Cream Cheese Puff Pastries Recipe

Ingredients

Pastry

• 1 (8.6 oz) sheet puff pastry

Filling

• 2 oz cream cheese, softened
• 1 1/2 Tbsp strawberry jam
• 1 drop red food coloring (or use beet powder), optional
• 2/3 cup very small diced strawberries

Egg Wash

• 1 large egg whisked with 1 Tbsp water

Garnish

• Powdered sugar, for dusting

Instructions

1. Thaw the puff pastry according to the package directions. About halfway through thawing, preheat the oven to 400 degrees Fahrenheit to prepare for baking.
2. In a small bowl, use a rubber spatula to mix together softened cream cheese, strawberry jam, and optional red food coloring or beet powder. Press the mixture along the bottom and sides of the bowl to remove any large lumps. Transfer the mixture to the refrigerator or flash chill in the freezer to prevent it from becoming runny until ready to use.
3. Using a 3-inch heart-shaped cookie cutter, cut the thawed puff pastry into heart shapes, placing the cutter close together to maximize the number of cutouts from the sheet.
4. Place the heart-shaped pastries on a baking sheet lined with a silicone liner or parchment paper, spacing them about 1 1/2 inches apart.
5. Using a sharp paring knife, lightly score a smaller heart inside each pastry heart around 1/3 inch from the edge, being careful not to cut all the way through the dough.
6. Spoon about 1 teaspoon of the cream cheese mixture into the center of each heart and spread outward, avoiding the edges. Then sprinkle the diced strawberries evenly over the cream cheese layer, again leaving the 1/3-inch border clear.
7. Brush the exposed 1/3-inch border of each pastry heart gently with the egg and water mixture to help achieve a golden brown finish during baking.
8. Bake the pastries in the preheated oven for 15 minutes or until the edges turn golden brown and the pastry is puffed.
9. Remove from the oven and cool on a wire rack, then dust lightly with powdered sugar. Serve pastries on the day they are prepared for best freshness.

Notes

• You can save time by cutting 6 rectangles instead of hearts, slicing strawberries, and increasing the filling amounts to 3 oz cream cheese, 2 1/2 Tbsp jam, and 1 cup strawberries to cover the larger surface for a simpler approach.
• Using beet powder as a natural food coloring is a great alternative to red food coloring for a more natural option.
• Ensure the cream cheese mixture is well chilled before filling to prevent it from running and to maintain pastry integrity.
• Serve these pastries fresh; they are best eaten the day they are made to enjoy optimal texture and flavor.