STRAWBERRY CREAM CHEESE SQUARES
This is a light dessert that I like to make in the summertime. It consists of a shortbread crust topped with a cream cheese layer and then fresh strawberries and a gelatin glaze. Serve with additional whipped topping, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
- Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
- Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
- Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
- Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
- Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares
Nutrition Facts : Calories 444.7 calories, Carbohydrate 51.2 g, Cholesterol 54.5 mg, Fat 25.5 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 17.4 g, Sodium 173 mg, Sugar 37.8 g
STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY
Here's what you need: strawberry, cream cheese, powdered sugar, milk, large egg, water, puff pastry, powdered sugar, chocolate syrup
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 482 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams
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