We have the perfect treat for a leisurely weekend breakfast or brunch: Strawberry Cheesecake Pastries are delicious, can be put together in hardly any time at all, and your family and friends will be delighted with these lovelies!
Makes about 12 pastries
8 oz (225 g) cream cheese at room temperature
2 tbsp sugar
1 tbsp fresh lemon juice
2 tsp vanilla extract
Flour, for dusting work surface
2 sheets (each 10” x 15” (25 x 38 cm) frozen puff pastry, thawed but still cold (keep in the fridge until filling is prepared and the strawberries are slice and you’ll be fine!)
2 cups sliced strawberries
1 large egg, whisked with 1 tbsp water
Preheat oven to 400 F (200 C).
In a bowl, mix together the cream cheese, sugar, lemon juice and vanilla extract until smooth and combined. Set aside.
Lay out one of the cold puff pastry sheets on a lightly floured surface in front of you and, using a sharp knife, cut 6 strips off the short side, each about 1/2“ (1,2 cm) wide.
Using a 3,5 inch (9 cm) round cutter (a water glass will do just as well!), cut 6 rounds out of the remaining part of the puff pastry sheet. Discard scraps. Repeat with the second sheet.
Line 2 pan sheets with baking paper and place the cut rounds onto the baking paper.
Take one of the puff pastry strips you’ve cut off and, holding one end, twist the other around until you have it curled. Press one end of the curl gently into the rim of one of the rounds and place it along the edge, pressing gently as you go, so that the curl goes once all along the puff pastry round. Repeat for all rounds.
Place about 1 1/2 tsp of filling into the middle of each pastry, spreading it out a little. Top with three to four slices of strawberries. Use a basting brush to brush the whisked egg wash onto the curl. Repeat until all your pastries are prepared.
Bake for 15-18 minutes or until golden and puffed up. Let cool slightly before serving.