Description
Flaky, homemade pastries filled with a creamy cream cheese filling and a sweet and tangy strawberry topping. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup ice water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon milk or water
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender (or your fingertips), cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Add just enough water to bring the dough together.
- Once the dough starts to come together, gently form it into a disc.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the flour until just combined.
- Cover the bowl and refrigerate the filling until ready to use.
- In a medium saucepan, combine the sliced strawberries and granulated sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer.
- In a small bowl, whisk together the lemon juice and cornstarch.
- Pour the cornstarch mixture into the saucepan and stir constantly until the topping thickens.
- Remove the saucepan from the heat and let the strawberry topping cool completely.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry dough into a large rectangle, about 1/8 inch thick.
- Using a sharp knife or pizza cutter, cut the dough into squares (approx. 3×3 inches).
- Place a spoonful of the cream cheese filling in the center of each square. Top with a spoonful of the cooled strawberry topping.
- Fold one corner of each square over to the opposite corner to form a triangle. Press the edges firmly to seal. Crimp the edges with a fork.
- In a small bowl, whisk together the egg and milk or water.
- Brush the tops of the pastries with the egg wash.
- Bake for 20-25 minutes, or until the pastries are golden brown and the filling is set.
- Let the pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar, if desired.
Notes
- Keep everything cold: This is the most important tip for making flaky pastry dough. Use cold butter, cold water, and chill the dough thoroughly.
- Don’t overmix the dough: Overmixing will develop the gluten, resulting in a tough pastry. Mix just until the dough comes together.
- Don’t overfill the pastries: Overfilling will cause the filling to spill out during baking.
- Seal the edges tightly: This will prevent the filling from leaking out.
- Let the pastries cool completely before dusting with powdered sugar: Otherwise, the powdered sugar will melt.
- Prep Time: 45 minutes
- Cook Time: 25 minutes