Cream Cheese And Strawberry Jam Pastries Food

STRAWBERRY CREAM CHEESE BREAKFAST PASTRIES

Steps:

• Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees.
• While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps.
• Transfer to refrigerator until ready to use (so it's not runny, you can flash chill in freezer if you prepared this near the end of the pastry thawing).
• Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible so you can get as many as you can out of the sheet).
• Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart.
• Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough.
• Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge.
• Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture.
• Bake in preheated oven 14 - 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.

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.

CREAM CHEESE STRAWBERRY DANISH

Steps:

• DAY BEFORE: Make the Danish pastry.
• Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
• SHAPE THE DANISHES: On a lightly floured surface, roll the dough out to just over 30x40cm (about 12×16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square (4 from the long side, 3 from the wide side). For smaller pastries, cut them into 20 pieces rough 8cm square (so cut the dough 5 squares long x 4 squares wide)
• Place the squares of dough onto the baking sheet / trays (6 on each), dot just a touch of water in the centre, then fold each of the corners into the centre. Press the centres down a little to make a dent. Let them rest for 10-15 minutes
• THE FILLING: Wash, dry and cut the strawberries into small pieces and set aside.
• Add the cream cheese, sugar, milk and lemon zest to a medium bowl and beat together until smooth. You can use an electric mixer or just a spatula.
• FILL THE PASTRIES: The following quantities are written for 12 or 20 pastries respectively.
• Place ½ -1 teaspoon of jam into the dent of each pastries, pressing it in slightly.
• Top the jam with 1 - 2 teaspoons of cream cheese mixture, then use a spoon to gently fan out the edges, so that it covers the jam (this just helps to keep the jam in place when they bake).
• Scatter the tops with the fresh strawberry pieces.
• Brush the exposed pastry areas with the egg wash and sprinkle the demerara sugar around the edges.
• Bake for 18-22 minutes (depending on size) or until golden brown, turning the trays after 10 minutes.
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STRAWBERRY CREAM CHEESE PASTRIES RECIPE - (4.4/5)

Steps:

• In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy. Add flour and salt and continue to mix until thoroughly combined. Lightly dust work area with powdered sugar. Transfer dough to work area and shape into a ball. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap. Refrigerate for 30 minutes. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl. Beat until creamy and smooth. Set aside. Dust work area with flour. Remove dough from fridge and let rest for 5 minutes. Roll out each ball of dough to a 1/4-inch thickness. Cut into 3x3 squares. Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other. Overlap opposite corners of dough to the center and over the filling. Pinch seams together. Refrigerate for 1 hour. Preheat oven to 375°F. Bake 10 to 11 minutes, or until edges are browned. Cool completely. Serve and enjoy!

CREAM CHEESE AND JAM BREAKFAST SPREAD

Steps:

• Cream together the cream cheese and butter until well mixed.
• Add jam to your taste.
• Do not overmix or it will separate like when you add eggs to butter.

STRAWBERRY-CREAM CHEESE PHYLLO TART

Steps:

• Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
• Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
• Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
• Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
• Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.