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Strawberry Cream Cheese Pastries

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!

WATCH HOW TO MAKE STRAWBERRY CREAM CHEESE PASTRIES

4 from 1 vote
Strawberry Cream Cheese Pastries | www,diethood.com | Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Strawberry Cream Cheese Pastries
Prep Time
30 mins
Cook Time
11 mins
Total Time
41 mins
 
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Course: Dessert/Cookies
Servings: 26
Calories: 49 kcal
Author: Katerina | Diethood
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
  • 1/2 teaspoon salt
For the Filling
  • 1 package (8-ounces) cream cheese, softened
  • 1/2 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 1/4-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 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.
Nutrition Facts
Strawberry Cream Cheese Pastries
Amount Per Serving
Calories 49
% Daily Value*
Sodium 46mg 2%
Potassium 10mg 0%
Total Carbohydrates 10g 3%
Sugars 3g
Protein 1g 2%
Vitamin C 0.2%
Calcium 0.1%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

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102 Responses
  1. Karen

    This may be a beginner’s question, but at what point do you freeze them? Do you bake them then freeze them or freeze them before baking and then bake them the day you will serve them? Thanks

    1. Hi Karen! Bake and freeze is the best option. First, let them cool completely, then transfer to airtight containers and arrange them in a single layer, line each layer with waxed paper, and freeze. They will be good for up to 3 months. I hope this helps. Happy Holidays!

  2. Shelly

    I’m going to try these. I’m new to this but I love trying new things. It’s all a science, a little of this and that and poof you have an amazing dessert. I just love creating new things. I make so many soups. But desserts are so much fun. I just can not wait to try these I’m sure my family and friends will love them.

  3. Rena

    Hi, I have been looking for a recipe just like this except to fill it with a date filling. Just not sure how to make a date filling- any ideas?

  4. Traci

    Made these today for my single regulars for valentines. Big hit !!! They were alittle sticky but not enough you couldn’t work with. I always seem to put to much filling in them but who doesn’t want alittle extra yum? I can’t eat them but oh so temping, with so much great reactions on them it was great seeing them loved. Great job thanks a lot. Traci

  5. Cindy Boor

    I tried this recipe and threw everything out! It was way too sticky and ran together! What a waste of ingredients and time! I am so upset ! Took some time to make and wasted all those expensive ingredients. I don’t know what went wrong but I read it and reread it and I still don’t know.

  6. Dee

    I am making these now and they look delicious. I was planning on serving them in 2 days. Will they keep in an air tight containter at room temperature or should I freeze them and take them out the day of?

  7. Juanita Jones

    Hey! Just want to say this was kinda fun for me and my mom but MAJOR question… was the dough suppose to be sticky or did we do something wrong???

    1. Hi Juanita! It shouldn’t have been dry, but it shouldn’t be sticky, either. I can only guess, but maybe you didn’t scoop out enough flour? Adding just a bit more flour would’ve helped out. Did the pastries turn out for you?

  8. Lexy

    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

    1. 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!!

          1. Amanda

            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

  9. Cyndi

    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.

  10. Sharyn

    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.

      1. Jeanette Gitzel

        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.

  11. A and L

    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!

  12. Cassie

    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?

  13. Daniela

    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

    1. 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. 🙂

  14. Lacy

    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?

    1. 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!!

  15. Snezhana

    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!

    1. 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!!

      1. Snezhana

        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!

        1. 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 😀 Let me know how batch #2 turns out! Have a great weekend!!

  16. DaphneK

    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!! 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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