Berry Cream Cheese Pastries

Berry Cream Cheese Pastries might be a good recipe to expand your hor d'oeuvre collection. Watching your figure? This lacto ovo vegetarian recipe has 318 calories, 3g of protein, and 19g of fat per serving. This recipe serves 16 and costs 77 cents per serving. If you have strawberries, butter, sugar, and a few other ingredients on hand, you can make it. 21 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Gimme Some Oven. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. If you like this recipe, you might also like recipes such as White Chocolate, Cream Cheese Berry Pastries, Strawberry Cream Cheese Pastries, and Guavan and Cream Cheese Pastries.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F.Lay out thawed puff pastry on a floured surface, and gently using a rolling pin to even out the creases. Use a pizza cutter or a large knife to cut the pastry into your desired shapes. (I made about 16 squares with one sheet, and 6 rectangles with the other sheet, but you can also use cookie cutters or cut different sized shapes.) Lay out the cut pastry dough on a baking sheet or two. Then use a fork to then poke numerous holes into the middle of each piece, to minimize inflation.Bake pastry according to package directions until it is puffed and very lightly golden, about 12-15 minutes. Remove and let cool.While pastry is baking, use a blender or food processor to puree strawberries and sugar. Transfer mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for 10-15 minutes until reduced and thickened. Remove from heat. Meanwhile, whisk together (or use an electric mixer to combine) the cream cheese, butter and powdered sugar on medium-high speed until smooth. Add more powdered sugar if you would like a thicker cream cheese spread.Assemble the pastries by topping the cooked puff pastries with the cream cheese spread, then layer with the drizzled strawberry mixture and blueberries. Serve immediately, or cover and refrigerate for up to a few days.

 

Step by step:

1. Preheat oven to 400 degrees F.Lay out thawed puff pastry on a floured surface, and gently using a rolling pin to even out the creases. Use a pizza cutter or a large knife to cut the pastry into your desired shapes. (I made about 16 squares with one sheet, and 6 rectangles with the other sheet, but you can also use cookie cutters or cut different sized shapes.) Lay out the cut pastry dough on a baking sheet or two. Then use a fork to then poke numerous holes into the middle of each piece, to minimize inflation.

2. Bake pastry according to package directions until it is puffed and very lightly golden, about 12-15 minutes.

3. Remove and let cool.While pastry is baking, use a blender or food processor to puree strawberries and sugar.

4. Transfer mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for 10-15 minutes until reduced and thickened.

5. Remove from heat. Meanwhile, whisk together (or use an electric mixer to combine) the cream cheese, butter and powdered sugar on medium-high speed until smooth.

6. Add more powdered sugar if you would like a thicker cream cheese spread.Assemble the pastries by topping the cooked puff pastries with the cream cheese spread, then layer with the drizzled strawberry mixture and blueberries.

7. Serve immediately, or cover and refrigerate for up to a few days.

Nutrition Information:

covered percent of daily need