Strawberry And Cream Cheese Pastry Cups Recipes

EASY STRAWBERRY PASTRIES

Steps:

• Preheat oven to 375°F. In a medium bowl, use an electric mixer to beat cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
• Unroll crescent roll dough and separate into four rectangles. Press firmly along the triangle perforations to seal. Place rectangles on an ungreased baking sheet (or a baking sheet lined with parchment paper).
• Divide cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange strawberry slices on top of cream cheese mixture, using about 1 1/2 strawberries per pastry (or whatever fits).
• Fold dough over filling so that edges meet, and press along edges firmly with a fork to seal. Brush top of each pastry with milk and sprinkle with sugar. Using a sharp knife, cut three diagonal slits on surface of each pastry.
• Bake for 13 to 16 minutes or until pastries are a deep golden brown. Place pan on a wire rack and cool pastries for 10 minutes before removing with a spatula and serving warm.

QUICK AND EASY STRAWBERRY CREAM CHEESE TURNOVER

Steps:

• Thaw the puff pastry as instructed on the package.
• Preheat the oven to 400 degrees. Line one baking sheet Cut the puff pastry sheet into 4 squares. Set aside.
• Chop up your strawberries, and place them in a small bowl with granulated sugar and cornstarch. Toss together until evenly covered. Set aside.
• In a separate bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract until well combined.
• Divide the mixture into four equal parts and spread one portion onto one of the diagonal halves of the puff pastry square, being careful to leave about 1/2″-3/4″ from the edge of the puff pastry free of filling. Repeat this step for the other three puff pastries.
• Then, divide the strawberry mixture into four equal parts and spread one portion on top of the cream cheese filling. Again, be sure to keep the edge free of the filling. Repeat for the other three puff pastries.
• Gently fold the clean half of the puff pastry square over the filling mixture until the edges line up on top of each other. Use a fork to press along the seam to seal up the edge and prevent the filling from leaking out while baking.
• In a small bowl, whisk together the egg and one tablespoon milk to make an egg wash. Use a pastry brush to brush a light layer of the egg wash onto the top surface of the turnover. The egg wash will help give the turnover a nice golden brown color when baking.
• Bake for 15-18 minutes or until lightly golden brown. While the turnovers are in the oven you can make the glaze.
• Combine the powdered sugar and vanilla extract in a small bowl. Add the milk and combine well. If you prefer a thicker glaze to sit on top of the turnover use less milk if you want a thin glaze that runs off of the turnover you will want to use the full tablespoon of milk. If you decide you made it too thin, just add more powdered sugar and it will thicken right up again.
• When the turnovers are baked, remove them from the oven and allow to cool for about 10 minutes before adding the glaze. You will want to glaze the turnovers shortly before eating. If you will not be eating them right away you will want to wait to glaze them.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

STRAWBERRY AND CREAM-CHEESE PASTRY CUPS

Steps:

• Arrange the pastry cups on a flat dish.
• Heat the jelly in a small heavy saucepan until melted. Brush the inside of each pastry cup with a light coating of jelly.
• Cut the cheese into 20 equal-size pieces, each about one teaspoon. Add one piece of cheese to each pastry cup. Flatten each piece to fill each cup and to smooth over the top.
• Top each cheese-filled pastry cup with a strawberry.
• Brush the top of each strawberry all around with the melted jelly.

STRAWBERRY CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY

Steps:

• In a food processor or blender, puree the strawberries until smooth.
• Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
• In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
• In a small bowl, whisk the beaten egg and water together. Set aside.
• Preheat the oven to 400˚F (200˚C).
• Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
• On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
• Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
• Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
• Bake for 25 minutes, until golden brown.
• Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
• Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
• Dust with powdered sugar and drizzle with chocolate syrup.
• Enjoy!