Description
Delicate strawberry cream cheese pastry bites offer a perfect fusion of sweet and tangy flavors. Crisp puff pastry cradles a luscious filling that melts in your mouth, inviting you to savor each delightful morsel.
Ingredients
Scale
Main Ingredients:
- 1 (17.25 ounces / 489 grams) package sugar cookie mix
- 1 egg
- 4 ounces (113 grams) cream cheese, softened
- ½ cup strawberries, finely chopped
Dairy and Fat Ingredients:
- ½ cup butter, softened
- ½ cup powdered sugar
- ¼ cup seedless strawberry jam
Flavor Enhancers:
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C), preparing a mini muffin tin with generous non-stick spray.
- Blend sugar cookie mix, softened butter, and egg using a hand mixer until a thick, cohesive dough emerges.
- Distribute the dough evenly into each muffin cup, gently pressing to create level surfaces.
- Bake for 9-11 minutes until edges turn golden and centers appear set.
- Immediately after removing from the oven, loosen the cookie bases with a knife.
- While the cookies are still warm, use a tart shaper to create gentle indentations in the center of each cookie base.
- Allow the cookie crusts to cool completely at room temperature.
- In a mixing bowl, whip cream cheese with powdered sugar and vanilla extract until silky and uniform.
- Transfer the cream cheese mixture into a piping bag, carefully filling each cookie indentation, leaving a small margin at the top.
- Delicately combine chopped fresh strawberries with strawberry jam, ensuring the berries remain mostly intact.
- Gently spoon the strawberry mixture atop the cream cheese layer, covering each pastry bite.
- Serve immediately for optimal texture or refrigerate for up to two days, maintaining the delicate balance of flavors and textures.
Notes
- Prep ahead by gathering all ingredients and tools before starting to streamline the baking process.
- Create uniform cookie cups by using a small cookie scoop and gently pressing down the dough for consistent size and shape.
- Immediately loosen cookies after baking to prevent sticking and ensure easy removal from the mini muffin tin.
- Use a tart shaper or the back of a small spoon to create perfect indentations while cookies are still warm and pliable.
- Pipe cream cheese filling smoothly and carefully to avoid overfilling, leaving space for the strawberry topping.
- Best enjoyed fresh, but can be stored in the refrigerator for up to two days for a quick and delightful make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg