- 2 sheets frozen puff pastry - thawed
- 6 ounces cream cheese - softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 egg - beaten
- ¼ cup coarse sugar
- 8-12 large strawberries - cleaned, hulled, and sliced
Preheat the oven to 400° F.
Place the puff pastry sheets on a non stick surface such as a baking mat or pastry board.
Use a 4 inch round cookie cutter or drinking glass rim to cut 4 circles out of each sheet of pastry.
Using a small knife or a smaller cookie cutter, score a circle about ½ inch in from the edges of the pastry rounds. Use a fork to prick all over inside the smaller circle.
Place the cream cheese, sugar, and vanilla extract in the bowl of a mixer. Beat until the filling is smooth and creamy.
Gently spread the cream cheese filling inside the smaller circle of each pastry round.
Brush the edges of the pastries with the beaten egg and sprinkle with the coarse sugar.
Bake the pastries for 17-20 minutes or until the edges are golden brown.
Cool the pastries to safe handling temperatures, then arrange fresh sliced strawberries over the filling and serve.
- Yields: 8 servings
- Preparation Time: 30 minutes