Prepared puff pastry make for quick work in this delicious twist on strawberry shortcake.
Preparation Time: 40 Minutes
Baking Time: 25 Minutes
Ingredients:
- 1 cup (250 ml) diced Ontario Strawberries
- 2 tbsp (25 ml) granulated sugar
- 1 tsp (5 ml) cornstarch
- 3 oz (90 g) cream cheese, softened
- ¼ c. (50 ml) icing sugar
- ½ tsp (2 ml) vanilla
- 1-1/2 pkg (700 g approx.) frozen puff pastry (3 sheets), thawed
- 1 Ontario Egg Yolk
- Garnish: Granulated icing sugar
Instructions:
- In bowl, combine strawberries, granulated sugar and cornstarch. Set aside.
- Combine cream cheese, icing sugar and vanilla, mix well with wooden spoon until smooth. Set aside.
- On lightly floured surface, roll each pastry sheet into 10-inch (25 cm) square (if necessary). Using 4-inch (10 cm) round cutter, cut out 12 rounds (4 rounds from each sheet). Arrange on parchment paper-lined baking sheets.
- In bowl, beat egg yolk with 1 tsp (5 ml) water; brush over edge of each round. Dollop a heaping teaspoon of cream cheese mixture in centre of each. Top with scant tablespoon strawberry mixture. Fold in half to form half moon shape; pinch edges to seal.
- Garnish: Lightly brush each half moon with egg wash; sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.
- Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.
Nutritional information: 1 Serving: Protein: 5 grams; Fat: 16 grams; Carbohydrate: 24 grams; Calories: 262; Fibre: 1 gram.
Originally published on Foodland Ontario
