Strawberry Cream Puffs
The recipe starts with Pepperidge Farms Puff Pastry Cups… quickly becoming one of my “go to” easy recipe options! These little pastry cups can be filled with savory foods (as I did recently with these Buffalo Chicken Pastry Bites), or sweet fillings.
The filling is simply my Strawberry Cheesecake Mousse, and it’s just the perfect combo of sweet, rich and fluffy.
These Strawberry Cream Puffs are such pretty little treats and would be great little bite sized desserts for parties.
Strawberry Cream Puffs
Yield: 24 mini desserts
Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
Ingredients:
1 box Pepperidge Farm Puff Pastry Cups (24 cups)
powdered sugar (for sprinkling on baked pastry)
1/2 cup strawberry puree (made from about 1 cup fresh or frozen whole strawberries)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 (8oz) block cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 fresh strawberries, for garnish
Directions:
Bake Pastry-
Bake pastry cups according to directions on box (check after 15 minutes of baking).
Once baked, cool pastries and use a small knife to remove the centers of the cups.
If desired, sprinkle pastry cup with powdered sugar.
Make strawberry puree-
In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
Make whipped cream-
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
Make cheesecake mixture-
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
Assembly-
Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
Top with a few pieces of finely chopped strawberry.
Serve immediately, or keep in the fridge up to 1 hour.
The filling may be made up to 1 full day ahead of time kept (covered) in the fridge until ready to use.
Using the full recipe listed above you will be able to fill 24 mini pastry cups and you may have some filling left over. Feel free to make just half of the filling recipe if you're baking less than the full package of pastry cups.
Once baked, sprinkle the puff pastry cups with powdered sugar, then fill with strawberry cream cheese filling (using recipe above). Garnish with some additional diced strawberries.
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