Sometimes I like to impress friends with a dessert that looks like I stopped at the fancy bakery down the street and asked for the most expensive pastry they have. Especially when I know I can make it at home and just give them a wink when they ask me what bakery I bought them from. These are so fun to make and so so easy. Light and flaky shells with fresh strawberries and cheesecake filling! Oh and I used sugar free preserves! So good.
Strawberry Cheesecake Puffed Pastry
2 sheets frozen puff pastry, thawed according to package directions
1 large egg, room temperature
2 teaspoons whole milk
2 packages (16 ounces) cream cheese, softened
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup strawberry preserves
2 cups fresh strawberries, washed, sliced
2 tablespoons confectioners' sugar, for dusting
Preheat the oven to 350 degrees. Line two 9 x 13 baking sheets with parchment paper.
Lay one puff pastry sheet onto each lined baking sheet. With a sharp knife, cut the sheets in both pans into 6 equal-sized rectangles for a total of 12 rectangles. Leave about ½-inch of space between each rectangle.
In a small bowl, whisk together the egg and milk until smooth. Brush the egg wash over the tops of the puff pastry rectangles, being careful not to get the egg wash on the cut edges.
Bake the pastry rectangles for 15-17 minutes, or until they puff up and turn golden brown.
While the pastry is baking, prepare the cream cheese filling. In a medium bowl, stir together the cream cheese, sugar, and vanilla extract until fully combined.
Allow the pastries to cool for at least 10 minutes. Once cooled, Pick each pastry up and pull the top layer apart from the bottom layer. You can choose any where to separate them.
On the bottom half of each pastry rectangle, spread 1 tablespoon of strawberry preserves.
Then, using a piping bag or plastic zip bag with the corner cut off, pipe 2 tablespoons of cream cheese filling.
Top with 5-6 slices of fresh strawberries.
Place the top of the pastry over the sliced strawberries and dust with confectioners' sugar. Repeat the process for the remaining pastries.
These will keep for two or three days in the refrigerator in an air-tight container.
Serve and enjoy!
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