It’s almost strawberry season. My little backyard patch is blooming, and the grocery stores are receiving daily shipments of luscious, red-ripe strawberries. It’s hard to go wrong with strawberries – eat ‘em plain, in short cakes, over ice cream – it’s all good. But recently I saw a recipe for Strawberry Puff Pastry Tarts and since I had some Puff Pastry in my freezer, I decided to give it a go. It’s both simple and delicious.
First, thaw a package of frozen puff pastries on the counter for about 40 minutes. Line a cookie sheet with parchment paper and place the pastries on the sheet. Bend the edges upward to hold the eventual filing, then poke lots of holes on the bottom of the pastries. Bake in a 400 oven for 10 minutes, remove and flatten the pastry with the back of a fork.
In a small bowl, mix 1 beaten egg with 1/2 C sugar, 1 t vanilla extract, 1 t lemon juice and 1 C of semi melted whipped cream cheese (I put the container in the microwave for 40 seconds.)
Blend the ingredients well and pour carefully over the pastries. Next, slice strawberries (about 1 package) and spread over the filling. Bake in a 400 oven for 15 minutes and serve either warm or let cool and serve for breakfast. It’s another good way to enjoy fresh strawberries.
Strawberry Puff Pastry Tarts
1 pkg, frozen puff pastries
1 pkg fresh strawberries
1 C whipped cream cheese
1 egg
½ C sugar
1 t vanilla
1 t lemon juice
