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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

 

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

Katerina | Diethood
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
4.50 from 2 votes
Servings : 26 servings
Prep Time 30 mins
Cook Time 11 mins
Total Time 41 mins

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
 

  • 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

Calories: 120 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 24 mg | Sodium: 116 mg | Potassium: 40 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 293 IU | Calcium: 23 mg | Iron: 1 mg | Net Carbs: 10 g

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.

Course: Dessert/Cookies
Cuisine: American
Keyword: spring desserts, strawberry pastries, strawberry recipes
Did you make this recipe?Take a pic and let us know how it was!

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84 comments on “Strawberry Cream Cheese Pastries”

  1. I’ve been drooling over these since you first shared them. I’m just going to have to make a batch!!!

  2. 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 - Diethood
      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!

  3. 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.

  4. 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?

  5. 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

  6. 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 - Diethood
      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.

  7. 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 - Diethood
      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!

  8. Avatar photo
    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 - Diethood
      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?

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

        1. Katerina - Diethood
          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. 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 - Diethood
            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.

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