Strawberry Cream Cheese Pastries

Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberry jam.

Strawberry Cream Cheese Pastries | www,diethood.com | Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.



Oh, HI there! Happy Wednesday!

As you can see, and if you’ve been following, I decided to get all ethnic on ya this week and share a few things from my neck of the woods. I mean, why not! It’s damn good stuff!

Like that Savory Feta Cheese French Toast – hellllooooo delish!

Then we had that Apple Strudel Cake – ummmm… WOW! SO GOOD!

And today I’m showcasing these IN.credible pastries! Insane! They are just to die for!

Okay… nothing is really worth to die for, but you know what I mean.

Strawberry Cream Cheese Pastries | www,diethood.com | Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.

To be quite honest, I had no intentions in cranking out all of “grandma’s recipes”, it just happened. It must be a sign. I need a vacay to Macedonia, asap!

And since I’m being so honest… can I tell you that I inhaled about 5 or 6 of these cookies without coming up for air? I’m just an open book. I have to tell you how it is. I can’t ever put these down. After having about 10 or 20, I freeze the rest (the remaining 10) for another one of those, I’m-feeling-skinny-today, let-me-eat-10-pastries-DAY.

This is your new favorite cookie. Right here, right now. For reals. Maybe I should have shared these with you during the Christmas rush, but there were so many cookies being passed around, I decided to wait. I thought they might fit better with the whole Valentine’s Day thingamajig.

Do YOU think these could pass as Valentine’s-ish cookies?! I think they can. After all, they are red, cute, and sweet. That sums up Valentine’s Day, right? You could probably even shape them into hearts! I am too lazy to do that. I just go for the classic look, ya know.

On a different note, I’m always a little hesitant about sharing these from-back-home-recipes with you because some of them require a little bit of kitchen skill. Just a little. For instance, this dough. It’s amazing, but it’s also a diva. If you don’t chill it, it will fall apart. Also!?! Using too much filling will make the cookies soggy, real fast.

Strawberry Cream Cheese Pastries | www,diethood.com | Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.

Also, also!? Do not leave these on the kitchen counter. One, because they will disappear in seconds, and two, because, again, you don’t want to deal with sog-fest. Cover them and store them in the fridge. You can also freeze them for like 300 years. Or 3 months. Whichever one comes first.

ENJOY!

Follow Me on Pinterest

Strawberry Cream Cheese Pastries
 
Prep time
Cook time
Total time
 
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Serves: Makes 26 to 30 Cookies
Ingredients
For the Pastries
  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons or 226 grams) butter, softened
  • 2 cups all-purpose flour
  • powdered sugar for dusting
  • ½ teaspoon salt
For the Filling
  • 1 package (8-ounces) cream cheese, softened
  • ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • strawberry jam
Instructions
  1. In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a ¼-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.
Notes
Total Time includes chill time.
Store cookies in air tight containers.
Freeze for up to 3 months.

RECIPE SOURCE: DIETHOOD

Comments

  1. Lexy says

    Did you bake them with the toothpick holding them together? I can’t wait to make these. I just “found” you and signed up for emails immediately. Will be fun going back to see all your recipes. Thanks for sharing. Could you please email me the answer? (I have some computer problems in going back.) yxelyxel (@at) frontier (.dot) com

    • says

      Hi Lexy! Thank you for reaching out!
      I just sent an email to that address, but it came back as undelivered. Hopefully you will be able to see this message.
      You won’t need anything to hold the pastries together. I do use the toothpick initially to make the dough stick, but I don’t bake them with toothpicks.
      I hope you do get a chance to try the pastries – they are amazing!

      Have a wonderful Sunday!!

      • Amanda says

        Instead of making the pastry, would it make much difference if I was to use sweet pastry from the supermarket?

          • Amanda says

            No I don’t mean puff pastry. Im from New Zealand, and over here we have something called sweet pastry, which can be used for baking and dessert like items

          • says

            HI Amanda! I don’t think I’ve used anything similar to that for these particular pastries, but you can try it especially since it’s used as pastry dough. I’d give it a try.

  2. says

    Hi, Darlene! I have never used cake flour to make these pastries so I am not completely sure if it would make a big difference. But to be on the safe side, see if you can use all-purpose flour, instead.

  3. Cyndi says

    This looks a lot like a family recipe for kolache. I’m going to make yours today since mine calls for even more butter & today I have more cream cheese than butter. I also have blueberry filling since it’s my son’s fave.

  4. Sharyn says

    Reminds me of the kiffels my Czech mom used to make only we used apricot jam and we made our dough in the evening and refrigerated over nite. Your recipe looks a little easier so I’ll be trying it soon. Can’t wait.

      • Jeanette Gitzel says

        I thought so when I saw it. I agree it adds character! I have another recipe that folds like this and so many open. I will make these but use that trick for those as well.

  5. A and L says

    Made this last weekend this recipe was great. Make sure you chill the dough before rolling since it was hard to roll with the first batch when we did not initially refrigerate the dough. Great recipe!

  6. Cassie says

    I actually “borrowed” your filling recipe for a quick breakfast, because I forgot to run to the store. I made the filling and put it in some Pillsbury crescent rolls and topped it with a simple icing. It worked wonderfully but, I have some filling left over. How long do you think will it last in the fridge?

  7. Daniela says

    Hello, :)
    stunning recipe an photos !!!!
    can you tell me how much butter in grams
    because in my country 1 stick = 250 grams
    so..
    thanks , and do other more like this !!!!
    Please!!!!
    Daniela

    • says

      Hi Daniela!!

      1 stick of butter in the USA is 1/2 cup butter which is equal to 4 ounces, or 113 grams. I hope that helps!

      I’m really happy to know that you enjoy my recipes!! Thank YOU!! I’ll definitely post more recipes like this one as soon as we get into Fall and closer to the Holiday season. :)

  8. Lacy says

    I am making these for my sisters baby shower on Saturday and I was going to go ahead and make them ahead of time and freeze them but when I thaw them out should I just thaw them in the refrigerator the day before and then just keep them in the fridge until ready to serve? Or are these better severed warmer?

    • says

      Hi Lacy! These pastries are best at room temperature. When you take them out of the freezer, just let sit on the counter until completely thawed.
      Have a wonderful time and congrats to your sister!!

      • Lacy says

        On thanks!! I just didn’t want the pastry to get soggy! Thanks so much and can’t wait to try them!!

  9. Snezhana says

    Hi! Just wondering, what is the need for refrigerating them? If my jam is a bit more liquid, will it seep through into the pastry? I don’t want them to get all soggy while refrigerating them… Thanks!

    • says

      Hi, Snezhana! You have to chill the dough before rolling it out because the dough is hard to handle if at room temperature. By chilling the dough, we are giving the gluten time to settle down and relax. This makes your pastry dough easier to roll out and it won’t shrink during the baking process. Chilling also lets the moisture find its way back into the dough.

      Try using a jam that is thicker with less liquid – you don’t want to end up with soggy cookies.

      I hope this answers your questions! Let me know how it all goes.

      Thanks!!

      • Snezhana says

        It went well, I’m making another batch today! :) do you have any tips on how to roll the dough out? Did you roll it into a rectangular shape? Because tht doesn’t work for me , so mine didn’t come out quite as pretty as yours!

        • says

          Hi Snezhana!! Glad to hear they turned out well! Were you able to roll out the dough without it springing back? If that’s the case, then it needs to be chilled a bit longer. However, if your concern is about rolling it out “perfectly”, I would suggest to roll out each dough-disk into a rectangle and then cut the dough into squares using a pizza cutter. That’s my “secret”, if you will. haha :-D Let me know how batch #2 turns out! Have a great weekend!!

  10. DaphneK says

    Hi Kate…butter…is it unsalted?? Or salted?? I am going to make this tomorrow or the next day, depending on quickly I hear back from ya!! Thanks!! :)

  11. says

    Aren’t our grandma’s recipes the best? As soon as I saw these they reminded me of MY grandma’s! These are beautiful and I agree…they are perfect for Valentine’s Day! Pinning now!

  12. says

    I love cream cheese-based dough! The last time I used it was in a rugelah recipe years ago.

    This looks irresistible! I can see why it’s dangerous to leave around.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: