EASY STRAWBERRY PASTRIES
Quick and easy Strawberry Pastries feature shortcut crescent roll dough is wrapped around a filling of cream cheese and freshly sliced strawberries!
Provided by Samantha Skaggs
Categories Breakfast
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 32 mg, Sodium 538 mg, Sugar 24 g, ServingSize 1 serving
STRAWBERRY CREAM CHEESE BREAKFAST PASTRIES
A simplified, perfectly tasty pastry recipe! Made with flaky layer of store-bought puff pastry, creamy, tangy sweetened cream cheese and fresh strawberries. Who wouldn't love these?
Provided by Jaclyn
Categories Dessert
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 kcal, Carbohydrate 11 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 70 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STRAWBERRY CREAM CHEESE
Steps:
- Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.
STRAWBERRY CREAM CHEESE SNACKS
I was trying to find something to snack on one night, and I remembered reading another recipe about strawberries dipped in brown sugar, so I came up with this. Amounts are approximate, since you really just dip the cut sides of the strawberries in the sugar, and spread cream cheese on crackers... so it depends on how much sugar and cream cheese you like. This is the first recipe I have published on here, mostly because it's the kind of easy thing I like to find on the site and I didn't see anything like it.
Provided by Queen Roachie
Categories Lunch/Snacks
Time 10m
Yield 20 crackers, 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice strawberries in half and place in bowl.
- Spread cream cheese onto crackers.
- Put brown sugar into small bowl or plate. Press cut side of each strawberry into the brown sugar, then press each slice lightly onto cream cheese coated crackers.
- Enjoy!
STRAWBERRY CREAM CHEESE POUND CAKE
My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
CREAM CHEESE AND STRAWBERRY JAM PASTRIES
Quick and simple, perfect for a brunch or morning tea. This is a variation of a recipe that appeared in Sunday Life magazine, in Sydney's Sun Herald, a few years ago. The original used blackbery jam, I prefer strawberry - you could probably use any flavour you like.
Provided by Baked by Belle
Categories Dessert
Time 25m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C.
- Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
- Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
- Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
- Bake for approx 20 mins or until golden.
- When cool dust with icing sugar.
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