Strawberry Cheesecake Puff Pastry
A delightful dessert combining creamy cheesecake filling with flaky pastry and fresh strawberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry (approximately 9×12 in, thawed)
- Flour for dusting
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional)
- 1 cup fresh strawberries (sliced)
- 1–2 tablespoons sugar
- 1 teaspoon lemon juice (optional)
- 1 egg beaten with 1 tablespoon water (egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the puff pastry on a lightly floured surface, rolling it into a 9×12 inch rectangle.
- Cut the puff pastry into 8 equal rectangles.
- Cream together the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Prepare the strawberries by tossing them with sugar and lemon juice, allowing them to sit for a few minutes.
- Assemble the pastries by placing a spoonful of cheesecake filling and some strawberries on each rectangle.
- Seal the pastries by folding each rectangle into a square or triangle, pressing the edges to seal.
- Arrange the pastries on a parchment-lined baking sheet.
- Brush the tops with the egg wash.
- Bake for 15 to 18 minutes until puffed and golden brown.
- Cool slightly and dust with powdered sugar, if desired.
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 7g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg