Imagine biting into a warm, flaky puff pastry with a luscious creamy cheesecake center perfectly complemented by the fresh, juicy sweetness of ripe strawberries. This delightful strawberry cheesecake puff pastry combines the best textures and flavors for a treat that’s perfect any time—whether enjoyed as a glamorous brunch item or a charming dessert at your next gathering.
The blend of buttery puff pastry, rich cheesecake filling, and tangy strawberries creates a harmonious balance that will keep your guests coming back for more. Ready in under 30 minutes, it’s a sophisticated yet simple snack that makes every occasion feel special.
- Effortlessly combines buttery puff pastry with creamy cheesecake and fresh strawberry sweetness.
- Quick to prepare yet elegant enough to impress for brunches or dessert tables.
- Versatile for breakfast, dessert, or casual gatherings with a fresh homemade touch.
Ingredients
- Puff pastry sheet: One thawed sheet, about 250–300 g, provides the perfectly flaky and buttery base that puffs beautifully in the oven.
- Flour for dusting: Lightly dust your work surface to prevent sticking while rolling or unfolding the pastry dough.
- Cream cheese: 225 g (approx. 8 oz) softened cream cheese adds the rich, tangy, and creamy filling to contrast the sweet toppings.
- Granulated sugar: ¼ cup to sweeten the cheesecake filling, balancing the creamy texture with subtle sweetness.
- Vanilla extract: 1 teaspoon for warm, aromatic notes enhancing the cheesecake flavor.
- Lemon zest: ½ teaspoon (optional) to add a fresh citrus zing that brightens the cream cheese filling.
- Fresh strawberries: About 1 cup, sliced, offering juicy bursts of natural sweetness and vibrant color.
- Sugar for strawberries: 1–2 tablespoons to macerate the berries slightly and bring out their flavor.
- Lemon juice: 1 teaspoon (optional) adds brightness and prevents strawberries from browning.
- Egg wash: 1 beaten egg mixed with 1 tablespoon water gives pastries a glossy golden finish when baked.
- Powdered sugar: Optional, for an elegant dusting before serving to add visual charm and a touch of sweetness.
Instructions
- Prep Puff Pastry Sheet
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Preheat your oven to 200°C (≈ 400°F). Lightly flour your work surface to prevent sticking, then unfold or gently roll the puff pastry into roughly a 9×12 inch (23×30 cm) rectangle. Cutting it into 8 equal rectangles ensures perfect individual portions that bake evenly and puff nicely.
- Make the Creamy Cheesecake Filling
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In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and lemon zest (if using) until smooth and lump-free. This smooth blend adds a luscious, tangy base that contrasts beautifully with the sweet strawberries.
- Prepare the Strawberry Topping
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In a separate small bowl, gently toss the sliced strawberries with sugar and lemon juice (if desired). This step macerates the berries, intensifying their sweetness and ensuring they release a bit of their natural juice for a delicious topping.
- Assemble the Pastries
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Place a generous spoonful of the cheesecake filling in the center of each puff pastry rectangle. Then, top with a few slices of the sugared strawberries, layering flavors for every bite. This layering ensures a perfect balance of creamy, tart, and fruity elements in each pastry.
- Fold and Seal Each Pastry
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Fold each rectangle over to create a square or triangle, carefully pressing the edges with your fingers or a fork to seal the filling inside. Proper sealing helps keep the filling contained and promotes even puffing during baking.
- Apply Egg Wash and Bake
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Arrange the folded pastries on a baking sheet lined with parchment. Brush the tops with egg wash to achieve that shiny, golden finish once baked. Bake for 15–18 minutes or until pastries are puffed and beautifully golden brown, signaling their perfect crispness.
- Cool Slightly and Serve
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Allow pastries to cool for a few minutes after baking to let the cheesecake filling set lightly. Optionally dust with powdered sugar before serving to add an appealing touch of sweetness and make your presentation shine.
- Egg wash is essential for creating a glossy, golden crust—adding a pinch of sugar to it ups the shine further.
- For richer flavors, layer a small dollop of strawberry jam beneath the fresh strawberry slices.
- To enhance creaminess, try swirling mascarpone cheese with cream cheese in the filling.
- Keep an eye on baking time for perfectly puffed and crisp pastries that aren’t overdone or soggy.
Storage Tips
Store any leftover pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat in a warm oven to regain flakiness before serving.
Serving Suggestions
Serve these strawberry cheesecake puff pastries alongside lightly whipped cream or a scoop of vanilla ice cream to elevate their dessert appeal. They also pair wonderfully with a fresh cup of coffee or tea for brunch occasions.
- Ensure your cream cheese is fully softened for a smooth filling without lumps.
- Handle puff pastry gently; too much rolling can cause it to lose its rise.
- Use ripe but firm strawberries to avoid excess moisture leaking during baking.
- Brush egg wash gently to avoid filling leakage while still achieving even browning.
FAQs
- Can I use frozen puff pastry for this recipe?
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Yes, just thaw it completely in the fridge before use to ensure easy handling and proper puffing in the oven.
- How do I prevent the puff pastry from getting soggy under the filling?
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Sealing the edges well and pre-macerating strawberries reduces excess liquid seepage. Baking immediately after assembly helps maintain pastry crispness.
- Can I substitute cream cheese with another cheese?
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Mascarpone or ricotta can work but may change texture and flavor; mascarpone creates a richer, smoother filling.
- What if I don’t have fresh strawberries?
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Frozen strawberries can be used if thawed and drained well to remove excess moisture; fresh is preferred for texture and brightness.
- Can I prepare these pastries in advance?
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You can assemble them and refrigerate, but bake right before serving for best puff and texture.
- Is lemon zest necessary in the cheesecake filling?
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It’s optional but adds a lovely fresh citrus note that brightens the rich cream cheese.
- How do I store leftovers?
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Keep pastries in an airtight container at room temperature for up to two days, or refrigerate and warm before eating.
Strawberry Cheesecake Puff Pastry
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 Rolling Pin optional, for rolling puff pastry
- 1 brush for egg wash
Ingredients
- 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 oven to 400°F (200°C).
- On a lightly floured surface, unfold or roll puff pastry into a 9×12 inch rectangle.
- Cut puff pastry into 8 equal rectangles.
- Beat softened cream cheese with sugar, vanilla extract, and lemon zest until smooth.
- In a small bowl, toss sliced strawberries with sugar and lemon juice; set aside.
- Place a spoonful of cheesecake filling in the center of each puff pastry rectangle.
- Top each with a few sugared strawberry slices.
- Fold each rectangle into a square or triangle and press edges to seal.
- Arrange pastries on a parchment-lined baking sheet.
- Brush each pastry with egg wash.
- Bake for 15 to 18 minutes until puffed and golden brown.
- Allow to cool slightly and dust with powdered sugar before serving if desired.
Notes
- Egg wash adds a shiny, golden finish; mix in a pinch of sugar for extra gloss.
- Add a small dollop of strawberry jam under the fresh fruit for deeper flavor.
- Mix mascarpone with cream cheese for a richer filling.
- Serve warm with whipped cream or vanilla ice cream for dessert.
