This yummy portable dessert uses fresh Ontario Strawberries. It is best served the same day it is made.
- 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
- 1/4 cup (50 mL) icing sugar
- 1/2 tsp (2 mL) vanilla
- 1-1/2 pkg (700g approx) frozen puff pastry (3 sheets), thawed
- 1 Ontario Egg Yolk
Granulated and icing sugars
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 heaping tea spoon 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.
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.
Nutrients per serving
- Protein: 5 grams
- Fat: 16 grams
- Carbohydrates: 24 grams
- Calories: 262
- Fibre: 1 gram