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Strawberry and Cream Cheese Pastries Recipe

Strawberry and Cream Cheese Pastries Recipe

By What’s Baking

Flaky, buttery puff pastry squares cradle sweet-tart strawberry preserves and velvety cream cheese filling, baked until golden and finished with a delicate vanilla glaze.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
18 mins
Serves:
12 pastries
An overhead shot captures a rustic wooden board displaying six golden-brown pastry squares, their centers filled with vibrant red strawberry preserves nestled in pillowy cream cheese filling. A cross-section view reveals delicate layers of flaky puff pastry giving way to the creamy center. In soft natural light, the vanilla glaze glistens as it drips elegantly over the edges, with a few fresh strawberry slices and mint leaves strategically placed beside the pastries. A vintage cake stand in the background holds additional pastries, while scattered powdered sugar creates beautiful contrast against the deep red preserves and amber pastry.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 sheets store-bought puff pastry (about 500g), thawed but cold</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 large egg, separated</li><li class="ingredients-single-item">180g strawberry preserves (or fresh strawberries, hulled and diced with 2 tbsp sugar)</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Take the thawed puff pastry from the refrigerator and allow it to sit at room temperature for just 5 minutes to make it pliable but not warm. Cold pastry is essential for achieving those beautiful flaky layers as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, vanilla extract, and egg yolk (reserve the white for later), beating until completely incorporated and silky smooth. Set aside while you prepare the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unfold each sheet of puff pastry on a lightly floured surface and gently roll with a rolling pin to smooth out the creases. Cut each sheet into 6 equal squares, giving you 12 squares total. Transfer the squares to your prepared baking sheets, leaving about 5cm between each pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using your fingers or the back of a spoon, press down in the center of each square to create a slight indent, leaving a 1cm border around the edges. This depression will hold your filling and allow the edges to puff up dramatically during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry square, then top with approximately 1 teaspoon of strawberry preserves. Be careful not to overfill or you risk the filling bubbling over during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Whisk together the reserved egg white with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the exposed borders of each pastry with the egg wash. This creates a beautiful golden sheen and helps seal the pastry edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the best results, chill the filled pastries in the refrigerator for 15 minutes before baking. This re-chills the butter in the pastry, which is crucial for achieving maximum puffiness and flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the pastries in the preheated oven for 16-18 minutes, or until they've puffed up dramatically and turned a deep golden brown. The filling should be bubbling slightly. Don't be tempted to open the oven during the first 12 minutes as the sudden temperature drop can prevent proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pastries are baking, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt until smooth. Add more milk if needed to achieve a thick but pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, remove the pastries from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. While still warm (but not hot), drizzle the glaze over each pastry. The warmth will help the glaze to settle beautifully into the nooks and crannies of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the glaze to set for about 10 minutes before serving. These pastries are best enjoyed warm or at room temperature on the day they're made, when the pastry is at its crispiest. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refresh briefly in a 150°C oven for 5 minutes to restore some crispness.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 mushroom
🔥 Calories: 42 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1.5 g
🍞 Carbohydrates: 2 g
🍭 Sugar: 0.5 g
🍗 Protein: 2 g
🫀 Cholesterol: 8 mg
🧂 Sodium: 65 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use frozen puff pastry for cream cheese danish pastries?

Absolutely! Store-bought frozen puff pastry is perfect for these pastries. Just thaw it according to package instructions but keep it cold until ready to use. Cold pastry is crucial for achieving those beautiful flaky layers as the butter creates steam pockets during baking.

Why should I chill filled pastries before baking?

Chilling filled pastries for 15 minutes before baking re-firms the butter in the pastry, which is essential for creating those beautiful flaky layers. As cold butter hits the hot oven, it creates steam pockets that push the dough layers apart, resulting in maximum puffiness.

How can I keep my puff pastry treats crispy after baking?

For crispy puff pastry treats, ensure they cool completely on a wire rack before storing. Keep them at room temperature in a paper bag (not plastic) for up to 2 days. To restore crispness, reheat in a 150°C oven for 5 minutes – never microwave as this makes pastry soggy.

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