Strawberry Cream Cheese Pastries

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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, | 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, | 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, | 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.




4.5 from 2 votes
Strawberry Cream Cheese Pastries | www, | Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.

Strawberry Cream Cheese Pastries

5 5 5
WW Freestyle: 7
Prep Time30 mins
Cook Time11 mins
Total Time41 mins
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Course: Dessert/Cookies
Cuisine: American
Servings: 26 servings
Calories: 120


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


  • In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  • Add flour and salt and continue to mix until thoroughly combined.
  • Lightly dust work area with powdered sugar.
  • Transfer dough to work area and shape into a ball.
  • Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  • Refrigerate for 30 minutes.
  • In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  • Beat until creamy and smooth. Set aside.
  • Dust work area with flour.
  • Remove dough from fridge and let rest for 5 minutes.
  • Roll out each ball of dough to a 1/4-inch thickness.
  • Cut into 3x3 squares.
  • 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.
  • Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  • Refrigerate for 1 hour.
  • Preheat oven to 375.
  • Bake 10 to 11 minutes, or until edges are browned.
  • Cool completely.
  • Serve.
Nutrition Facts
Strawberry Cream Cheese Pastries
Amount Per Serving
Calories 120 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 24mg8%
Sodium 116mg5%
Potassium 40mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 293IU6%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: spring desserts, strawberry pastries, strawberry recipes

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82 Responses
  1. david

    Hi, we got there in the end and tastes really nice. BUT put more flour and make sure it does not stick- just soft enough to make into a ball with your hands and your good. Also a nice thin doe so it heats nicely through in the oven. The recipe is a little off with the flour otherwise very very nice. Thanks for the recipe. Merry Christmas.

  2. Nancy

    Is it ok to use bakers apricot. I wanted to make these, but am afraid the dough will puff up to much. But will try your recipe. Thanks

  3. 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. Katerina Petrovska

      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!

  4. 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.

  5. 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?

  6. 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

  7. 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.

    1. Katerina Petrovska

      I am so sorry you had problems with the recipe, Cindy. 🙁 Can you tell me what was too sticky? The dough? Did you refrigerate it? Let me know, if you have a minute.

  8. 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?

    1. Katerina Petrovska

      Hi Dee! They will be fine if they stay out for a couple of days, so long as they are covered. Wishing you a beautiful Christmas!

  9. 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. Katerina Petrovska

      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?

  10. 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. Katerina Petrovska

      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

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

        1. Katerina Petrovska

          Hi Amanda! Are you talking about puff pastry? I would advise not to use puff pastry as this cookie is much different. The dough is the cookie. I hope you understand what I mean. 😀

          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

          2. Katerina Petrovska

            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.

  11. Katerina Petrovska

    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.

  12. 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.

    1. Katerina Petrovska

      Hi Cyndi! We also call them “kolachi”! 🙂 Let me know how they worked out for you! Happy Holidays!!

  13. 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.

  14. Jeanette Gitzel

    Looks like there is a dot in the middle. Is that from sealing with a toothpick or something to keep it shut?

    1. Katerina Petrovska


      That’s from the toothpick that I used to keep the dough sealed. Normally I would just smooth it out, but I left it there because it adds a bit of character to the picture… I think? 😉

      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.

  15. 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!

  16. 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?

    1. Katerina Petrovska

      Hi Cassie!! Your recipe sounds SO GOOD!!
      What you can do is place the prepared cream cheese in an airtight container and refrigerate it for about 3 days.

  17. Daniela

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

    1. Katerina Petrovska

      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. 🙂

  18. 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. Katerina Petrovska

      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!!

  19. 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. Katerina Petrovska

      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.


      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. Katerina Petrovska

          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!!

  20. 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!! 🙂

    1. Katerina Petrovska

      HI! 🙂 Ooooh I wanna make a batch, too! Use unsalted butter… I should get in the habit of indicating that in my recipes, huh? 😉

  21. shirley westhafer

    These are awesome, been looking for this recipe for a lomng time. tanks for posting, keep up the great work!

  22. shirley westhafer


  23. Laura Dembowski

    These are absolutely perfect for Valentine’s Day! They look amazing! I wouldn’t mind ten myself 🙂

  24. Kim Beaulieu

    Dude, seriously, I wished you lived next door to me. You’re killing me with all your deliciousness woman. These are beautiful.

  25. Crystal

    These are so pretty and would be perfect for Valentine’s Day. They look so delicious! Thanks for the recipe!

  26. Trish - Mom On Timeout

    These are just beautiful Kate! I am totally going to try making them – I know my boys would go crazy for these! Pinned!

  27. Caroline Hurley

    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!

  28. Zainab @ Blahnik Baker

    These are incredibly beautiful and I can tell going to be addictive!! And of course they can pass for Valentine’s Day! They are Red!!

  29. Laura (Tutti Dolci)

    These are gorgeous, love the cream cheese in the pastry and the filling. Please send me a dozen! 🙂

  30. Emily @ Life on Food

    These are so pretty! I would hate to have one, but then again, they sound delicious I probably would have a nibble or two.

  31. Valerie

    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.

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

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