INGREDIENTS
1 sheet Puff Pastry, thawed
STRAWBERRY FILLING:
1 cup strawberries, sliced
½ cup sugar
¼ cup lemon juice
CHEESECAKE FILLING:
1- 8-ounce package of cream cheese, softened
¼ cup granulated sugar
2 tablespoons heavy cream
STRAWBERRY LAYER:
1 cup fresh, sliced strawberries
¼ cup powdered sugar
INSTRUCTIONS
Preheat oven to 400 F.
Unfold puff pastry sheet on to a lightly floured cutting board.
Cut pastry sheet into 3 strips along the fold marks. Then, cut each strip in half making 6 rectangles.
Place each pastry rectangle onto parchment lined baking sheet.
Bake for 15 minutes or until puff pastries are golden brown.
Remove from the oven and cool completely on baking rack.
Set aside.
STRAWBERRY FILLING:
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat.
Mash mixture with a masher until the strawberries are softened and the sugar dissolves.
Increase heat to high and bring the mixture to a boil. Boil about 5 minutes, or until thickened.
Remove pan from heat and cool completely.
CHEESECAKE FILLING:
Beat cream cheese, sugar and cream together until smooth, about 3 minutes with a hand mixer.
Set aside.
ASSEMBLE:
Split each pastry into 2 layers, making 12 in all.
Evenly divide the cream cheese mixture between each of the bottom layers and spread with a knife.
Top cream cheese mixture with a layer of sliced strawberries.
Top strawberries with the strawberry filling.
Top with the top puff pastry layer.
Sprinkle with powdered sugar on top of puffed pastry.
