Strawberry Cheesecake Puffed Pastry

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

Storage

 These will keep for two or three days in the refrigerator in an air-tight container.

 

 

 

 

 

  

 

 

Serve and enjoy!

  

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

10 Minute Cinnamon Rolls

10 Minute Cinnamon Rolls

 




















Want to make delicious cinnamon rolls but just don’t have time for all that mixing and kneading and rising?  You can make the easiest, most scrumptious cinnamon rolls in just ten minutes or less thanks to one of my favorite shortcuts!  And no Yeast! 

10 Minute Cinnamon Rolls

1 puff pastry sheet (9 x 9), thawed

2 tablespoons melted butter

1 tablespoon ground cinnamon

⅓ cup light brown sugar

Preheat oven to 400 degrees. Line a small baking sheet with parchment paper.

 

  

Unfold the puff pastry on a lightly floured surface. Roll it out to a a 9x9 square. Brush the butter all over it from edge to edge. Next, sprinkle cinnamon over the butter from edge to edge followed by the brown sugar. 

 

Press it down lightly with the palm of your hands to help it adhere to the butter. Roll up the dough tightly into a log it up. It’s optional but I like to refrigerate mine for 20 minutes.

 

Using a sharp serrated knife, slice into 8 equal pieces. I like to slice the entire roll in half and then slice each half in half again. Then slice those pieces in half and so on to get equal pieces.  Lay the pieces on the parchment paper, barely touching. Bake in preheated oven for 16 minutes until golden.

Icing

4 oz (half a brick) cream cheese, softened

¹⁄₄ cup butter, softened

1 ¹⁄₂ cups powdered sugar

1 ¹⁄₂ teaspoons whole milk

¹⁄₂ teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. I like to pip my icing on but you can spread. Remove rolls from pans and serve. Store leftovers in refrigerator.

 

Photography is the property of and copyrighted to Welcome Home.

Blackened Chicken Alfredo

Blackened Chicken Alfredo 

 

 

 

 

 

 

 

 

 

 

 

 

 

Absolutely delicious.  I am not a fan of Cajun food and I’m not crazy about any dish that is too spicy.  But this is not at all like that.  This is restaurant quality dish with tender bites of chicken in a creamy incredible thick sauce with just a touch of seasoning to give it the right blend.  You will love this recipe! 

 

Blackened Chicken Alfredo

 

1 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, chopped

2 boneless skinless chicken breasts

1 tablespoon Zatarain’s blackened seasoning

2 cups heavy whipping cream

4 cups penne pasta, cooked and drained well

1 cup Parmesan cheese

1 cup mozzarella cheese 

¼ cup fresh parsley

 

Lay out chicken breasts on a plate and brush with melted butter.  Then season to taste with salt, pepper, and blackened seasoning. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter and olive oil in skillet over medium high heat. Add seasoned chicken to skillet and fry 3-4 minutes on each side. Remove from skillet and transfer to a plate. Cut chicken into 1-inch cubes and set aside.  You can also grill chicken if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet, add garlic and cook, stirring constantly until it just starts to brown. Watch it as garlic burns easily.  Add the cream, and stir until it begins to thicken.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the cooked pasta, stirring until evenly mixed.  Add in the cubed chicken and Parmesan cheese stirring until cheese melts and pasta is coated with the sauce.  Pour entire mixture into a 9 x 13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Sprinkle mozzarella cheese all over the top and bake for about 15 minutes or until cheese is melted. 

 

 

 

 

 

 

Sprinkle on parsley and serve. 

 

Photography is the property of and copyrighted to Welcome Home.

Apple Cake with Cinnamon Butter Cream Frosting

Apple Cake with Cinnamon Butter Cream Frosting

 

 

 

 

 

 

 

 

 

 

 

 

Baking is good therapy for me so, when I'm feeling anxious or worried, the best way to get past it all is to go into the kitchen and either bake one of my Mom’s recipes or create one of my own. This is one I made up as I went along and thought you might like it. It turned out delicious with layers of different textures and flavors. The cake is light and airy and the filling is out of this world good! I filled it with a cinnamon buttercream and topped it with some pie filling and a buttery crumb topping. Take it one more layer and drizzle salted caramel on top! Wow is right!

 

 

 

 

 

 

 

 

 

 

 

 

    Apple Cake with Cinnamon Buttercream Frosting

 

2 (21-ounce) cans apple pie filling

4 large eggs

1 (16.5-ounce) box yellow cake mix

 

Preheat the oven to 350 degrees. Prepare a spring form pan with cooking spray or brush with butter. Set aside. 

 

In a medium bowl, combine the eggs and 1 can apple pie filling. Use an electric mixer to stir until the apples are slightly broken up. Alternatively, you can mix by hand, using a large spoon to break up the apple chunks. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the cake mix and stir until there are no visible chunks of dry flour. Take care not to over mix, or the cake will turn out dense.  Pour the batter into the prepared spring form pan(s) and bake for about 30 to 35 minutes, until the golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake(s) from the oven and let cool on a wire rack.

 

   Cinnamon Buttercream

 

1/4 cup unsalted butter room temperature 

1/4 teaspoon vanilla extract 

2 teaspoons cinnamon 

1 cup confectioners’ sugar 

1 -2 tablespoons heavy whipping cream 

Carmel for drizzling 

 

Add butter, vanilla, cinnamon, confectioners’ sugar and 1 tablespoon in heavy cream to a bowl. Using a handheld mixer, mix slowly to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the first layer of cake on cake stand.  Spread the buttercream all the way to the edges. Place the other layer of cake on top and press down slightly so the buttercream is visible on the sides. Repeat with next layer but not the top. You can leave the buttercream as is or smooth it out with an offset spatula. 

 

For top layer, spread some apple pie filling from the other can. This will allow your crumb topping to stick. You will have leftover pie filling.

 

     Crumb Topping

1/3 cup brown sugar, packed

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

2/3 cup plus 1 tablespoon all-purpose flour

Combine brown sugar and cinnamon in a small bowl. Pour in     melted butter and stir in. Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched. Sprinkle on top of cake.       

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  Add another layer of decadence by sprinkling with powdered  sugar or drizzle salted caramel on top and allow it to run down sides.

NOTE:  You can make this recipe with regular spring form or 9 inch cake pans or mini spring form pans, which is what I used.  It will make one regular layer cake or 2 small ones, and if you decide on the smaller cake, you will have batter left over for cupcakes! 

 

 

 

 

 

 

 

 

 

 

 

 https://www.amazon.com/Hiware-4-Inch-Mini-Springform-Pan/dp/B07DJ3RW8R/ref=as_li_ss_shr?ie=UTF8&linkCode=shr&tag=welchome08-20&language=en_US& creativeASIN=B07DJ3RW8R&camp=213733&creative=399837&linkId=4d6ee07377867ab60a0827422ef77187&fbclid=IwAR0M3DXqP5cIflqluF-3_lHMNHfzMi_jjYRq0FbuxnZtDOvL2hl7meN8UXY

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.