1 cup (250 mL) diced Strawberries 2 tbsp (25 mL) granulated sugar 1 tsp (5 mL) cornstarch 3 oz (90 g) softened cream cheese ¼ cup (50 mL) icing sugar ½ tsp (2 mL) vanilla 1 pkg (350g approx.) frozen puff pastry (2 sheets), thawed 1 Egg Yolk Granulated and icing sugars to sprinkle
Method: In bowl, combine strawberries, granulated sugar and cornstarch. Set aside. Combine cream cheese, icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside. Roll out each pastry sheet into 10-inch (25 cm) square. Using 4 -inch (10 cm) round cutter, cut out 8 rounds. Arrange on parchment paper-lined baking sheets. In bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Divide cream cheese mixture between rounds. Top with strawberry mixture. Fold in half to form half moon shape, then pinch edges to seal.
Lightly brush each half moon with egg wash & sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each. Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.
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