Ingredients
- 1 sheet Puff Pastry, thawed
- STRAWBERRY FILLING:
- 1 cup strawberries, sliced
- ½ cup sugar
- ¼ cup lemon juice
- CHEESECAKE FILLING:
- 1- 8-ounce package of cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons heavy cream
- STRAWBERRY LAYER:
- 1 cup fresh, sliced strawberries
- ¼ cup powdered sugar
Instructions
- Preheat oven to 400 F.
- Unfold puff pastry sheet on to a lightly floured cutting board.
- Cut pastry sheet into 3 strips along the fold marks. Then, cut each strip in half making 6 rectangles.
- Place each pastry rectangle onto parchment lined baking sheet.
- Bake for 15 minutes or until puff pastries are golden brown.
- Remove from the oven and cool completely on baking rack.
- Set aside.
- STRAWBERRY FILLING:
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat.
- Mash mixture with a masher until the strawberries are softened and the sugar dissolves.
- Increase heat to high and bring the mixture to a boil. Boil about 5 minutes, or until thickened.
- Remove pan from heat and cool completely.
- CHEESECAKE FILLING:
- Beat cream cheese, sugar and cream together until smooth, about 3 minutes with a hand mixer.
- Set aside.
- ASSEMBLE:
- Split each pastry into 2 layers, making 12 in all.
- Evenly divide the cream cheese mixture between each of the bottom layers and spread with a knife.
- Top cream cheese mixture with a layer of sliced strawberries.
- Top strawberries with the strawberry filling.
- Top with the top puff pastry layer.
- Sprinkle with powdered sugar on top of puffed pastry.
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