Strawberry Cheesecake Puffs An Easy Puff Pastry Dessert Food

STRAWBERRY CHEESECAKE PUFFS

Steps:

• Unfold the puff pastry sheet on a lightly floured surface, such as a large cutting board. Cut the pastry sheet into 3 strips along the fold marks. Next, cut each strip in half making 6 rectangles.
• Place each pastry rectangle onto a parchment lined baking sheet.
• Bake in a preheated 400 degree F oven for 15 minutes or until the pastries are golden brown.
• Remove from the oven and cool completely on an oven rack. Set aside or store in an airtight container until ready to use.
• TO MAKE THE STRAWBERRY FILLING
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the strawberries are softened and the sugar dissolves.
• Increase heat to high and bring the mixture to a boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Remove pan from heat and cool completely.
• TO MAKE THE CHEESECAKE FILLING
• Beat cream cheese, sugar and cream together until smooth, about 3 minutes. Set aside or refrigerate until ready to assemble.
• TO ASSEMBLE
• Split each pastry into 2 layers, making 12 in all.
• Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.
• Top the cream cheese mixture with a layer of sliced strawberries.
• Top the strawberries with the strawberry filling.
• Top with the top pastry layer.
• Garnish with powdered sugar.

STRAWBERRY SHORTCAKE PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

STRAWBERRY CHEESECAKE PUFFS | AN EASY PUFF PASTRY DESSERT

Steps:

• On a baking sheet lined with parchment paper, unfold thawed pastry sheet. Cut the pastry sheet into 3 sections down the fold lines. Cut each strip in half making 6 rectangles.
• Bake in a preheated oven at 400 degrees for 12-15 minutes until pastries are golden brown. Remove from oven and place pastries on cooling rack to cool completely.
• In a medium bowl using an electric hand mixer, blend together cream cheese, granulated sugar and heavy cream for about 3 minutes until smooth.
• Cut the pastry puffs into 2 layers.
• Evenly divide the cheesecake filling between the 6 bottom layers and smooth out.
• Layer sliced strawberries on top of the cheesecake filling.
• In a small bowl place the preserves or jam and whisk or stir with a fork to make a spreadable jam. Spoon the jam onto the top portion of the puffs and spread evenly. Place top layer of puff jam side down on top of the sliced strawberries.
• Dust with powdered sugar, if desired.

STRAWBERRY PUFF PASTRY DESSERT

Steps:

• Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. Place 1 inches apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
• Place 2-1/2 cups strawberries in a blender; cover and puree. Set aside. In a large microwave-safe mixing bowl, melt the white chocolate; cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream.
• Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. x 2-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down.
• Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers.