How To Make Strawberry Cream Cheese Breakfast Pastries
These lightly sweetened breakfast pastries have a flaky puff pastry crust filled with tangy cream cheese and topped with fresh strawberries.
- 1sheet puff pastry,(8½ oz)
- 2ozcream cheese,softened
- 1½tbspstrawberry jam
- 1dropred food coloring,or beet powder, optional
- ⅔cupstrawberries,diced, very small
- 1largeegg,(whisked with 1 tbsp water)
- sugar,powdered, for dusting
Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees F.
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 smoothen large lumps.
Transfer to refrigerator until ready to use.
Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible).
Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1½-inches apart.
Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about ⅓-inch from the edge, without cutting entirely through the bottom of the dough.
Add 1 teaspoon of the cream cheese mixture to center of each heart then spread outward without covering the ⅓-inch edge.
Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip, brush the ⅓-inch edge with egg/water mixture.
Bake in preheated oven for 14 to 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.
- Calories: 59.02kcal
- Fat: 3.78g
- Saturated Fat: 1.66g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.35g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 5.06g
- Fiber: 0.30g
- Sugar: 2.76g
- Protein: 1.36g
- Cholesterol: 27.60mg
- Sodium: 38.98mg
- Calcium: 12.03mg
- Potassium: 37.86mg
- Iron: 0.25mg
- Vitamin A: 32.06µg
- Vitamin C: 6.91mg
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