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Strawberry Cream Puffs - glorioustreats.com

Strawberry Cream Puffs

Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24 mini desserts
Calories 320 kcal

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
  • 8 oz cream cheese 1 block
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-5 fresh strawberries for garnish

Instructions
 

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.

Notes

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.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 4gFat: 23gSaturated Fat: 7gCholesterol: 17mgSodium: 149mgPotassium: 56mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Keyword strawberry cream puffs
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