Strawberry Cheesecake Puff Pastry
Flaky puff pastry filled with smooth cheesecake and topped with sweet, fresh strawberries. Ideal for brunch, dessert, or gatherings, offering a delightful balance of buttery, creamy, and fruity flavors.
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.