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Let me share my absolute favorite way to turn ordinary mornings into something special these Fresh Strawberry Cream Cheese Pastries are pure magic. I discovered this recipe when trying to recreate my favorite bakery treat and honestly they turned out even better. The combination of buttery puff pastry creamy filling and fresh strawberries creates little bites of heaven that make everyone feel special.
What Makes These So Special
These pastries have that perfect balance of flaky crispy and creamy all in one bite. The best part? They look totally fancy but they're actually so simple to make. Every time I serve them people think I spent hours in the kitchen but it's our little secret that they come together in no time.
What You'll Need
- Puff Pastry: Fresh or frozen, both yield perfectly flaky layers.
- Cream Cheese: Use flavored cream cheese like strawberry or blueberry, or plain full-fat cream cheese for other fruits.
- Strawberry Jam: Adds an extra layer of fruity sweetness; Bonne Maman Intense Strawberry Spread is a great choice.
- Pink Food Coloring (optional): A drop for a lovely blush to the cream cheese.
- Fresh Strawberries: Use the ripest, sweetest berries for the best results.
- Egg: Creates an egg wash for a golden, tender crust.
- Sparkling Sugar: Sprinkled for a sweet and decorative finish.
- Powdered Sugar: Adds a final touch of sweetness before serving.
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Let's Make Something Beautiful
- Prepare the Puff Pastry
- Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut into heart shapes or squares.
- Make the Filling
- Mix cream cheese with a small amount of strawberry jam and optional pink food coloring until smooth.
- Assemble the Pastries
- Place a dollop of the cream cheese mixture in the center of each pastry. Top with a slice of fresh strawberry and lightly brush the edges with egg wash.
- Add Sparkling Sugar
- Sprinkle sparkling sugar along the edges for added sweetness and texture.
- Bake and Finish
- Bake for 15–18 minutes or until golden brown. Let cool slightly, then dust with powdered sugar before serving.
My Kitchen Secrets
After countless batches I've learned a few tricks. Keep that puff pastry cold right until it hits the oven it makes the flakiest layers. Don't overfill the centers or they'll leak during baking. And always use the ripest sweetest strawberries you can find they make all the difference.
Mix It Up
These pastries are so versatile I love experimenting with different fruits and flavors. Sometimes I'll use fresh blueberries and lemon zest in summer or maybe peaches and honey in late August. The base recipe is so solid you can really let your creativity shine.
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Perfect Partners
There's nothing quite like enjoying these pastries with a hot cup of coffee or tea. For brunch gatherings I'll serve them alongside fresh fruit and maybe some crispy bacon. They're perfectly sized for sharing but trust me everyone always wants their own.
Keep Them Fresh
These beauties are best enjoyed the day they're made when that pastry is perfectly flaky. If you need to store them pop them in an airtight container at room temperature for a day. A quick warm up in the oven brings back that fresh baked crispiness.
Why You'll Love These
These pastries have become my signature brunch dish for good reason. They're beautiful enough for special occasions but simple enough for weekend mornings. That moment when you bite through the flaky layers into the creamy filling it's pure joy. And watching people's faces light up when they try them? That's what baking is all about.
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Frequently Asked Questions
- → Can I make these ahead?
- Best served same day but can be made several hours ahead.
- → Can I use different fruits?
- Yes, try blueberries, raspberries or peaches with matching jam and plain cream cheese.
- → Why score the pastry?
- Creates a border that puffs up around filling while baking.
- → Can I freeze these?
- Not recommended as fresh fruit and cream cheese won't freeze well.
- → Why use room temperature ingredients?
- Ensures smooth cream cheese filling and proper egg wash consistency.