Wednesday, March 12, 2014

Strawberry Cream Cheese Pastries

I have an obsession with pastries, I really do.  I love them more for the work I have to put into them, knowing that I can spend hour(s) making pastries that everyone will love.  This large batch is headed to my daughters class but kept a few for the home.  They are so light and flaky and no overly sweet.

  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons) butter, softened
  • 2 cups all-purpose flour
  • powdered sugar for dusting
  • 1/2 teaspoon salt
  • 1 package (8-ounces) cream cheese, softened
  • 1/2 cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon Real Lemon Juice
  • strawberry jam
  • Preheat oven to 375.

  • In your bowl, beat cream cheese and butter until smooth, light and fluffy.  Add flour and salt and continue to mix until thoroughly combined.  Dust work area with powdered sugar.  Transfer dough to work area and shape into a ball.  Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap. Refrigerate for 30 minutes.

  • In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your other bowl. Beat until creamy and smooth. Set aside.

  • Dust work area with flour again. Remove dough from fridge and let rest for 5 minutes.  Roll out each ball of dough to a 1/4-inch thickness.  Cut into 3x3 squares.  Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  • Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  • Refrigerate for 30 mins and then bake 10 to 11 minutes, or until edges are browned.  Let cool.

Adapted by

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