Description
Delicious fried puff pastry pies filled with creamy cheesecake and a sweet strawberry filling.
Ingredients
Scale
- 2 sheets frozen puff pastry, thawed
- 1 cup diced fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 6 tablespoons powdered sugar plus more for dusting
- 1 large egg, beaten
- 4 cups vegetable oil for frying
- Fresh strawberries for garnish (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Dice the fresh strawberries into small pieces and add them to a small saucepan with the granulated sugar and lemon juice.
- Cook over medium heat, stirring often, until the strawberries release their juices and begin to soften, about 5–7 minutes.
- In a small bowl whisk together the cornstarch and cold water, then stir the slurry into the strawberries.
- Continue cooking until the mixture thickens into a glossy, spoonable strawberry filling, then remove from the heat and let it cool completely.
- In a mixing bowl beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar and vanilla extract and beat again until the cheesecake filling is creamy and free of lumps.
- If the cheesecake filling feels very soft, chill it in the refrigerator for 10–15 minutes so it firms up slightly.
- Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll out any creases.
- Cut each sheet into rectangles roughly 3×4 inches, aiming for 8–10 pieces total depending on the size of your pastry.
- Beat the egg in a small bowl and brush a thin border of egg wash around the edges of each puff pastry rectangle.
- Spoon a line of cheesecake filling down the center of each rectangle, leaving space around the edges for sealing.
- Add a spoonful of cooled strawberry filling on top of the cheesecake layer, being careful not to overfill.
- Fold the pastry over the filling to form a pocket, then press the edges together firmly with your fingers.
- Crimp the edges with the tines of a fork to seal well and place the assembled pies on a parchment-lined baking sheet.
- P pour the vegetable oil into a deep, heavy-bottomed pot and heat it to 350°F (175°C) over medium heat.
- Fry the pies in batches, a few at a time, so you do not overcrowd the pot and the oil temperature stays steady.
- Cook each pie for about 3–4 minutes per side, turning occasionally, until the pastry is deeply golden and crisp.
- Use a slotted spoon to transfer the fried pies to a wire rack or paper towel–lined tray to drain excess oil.
- While the pies are still warm, dust them generously with powdered sugar for a pretty finish.
- Garnish the serving plate with fresh strawberries and mint leaves if desired and serve the pies warm while the filling is still soft and creamy.
Notes
- These pies can be made ahead of time and frozen before frying for an easy dessert later.
- Adjust the sweetness of the filling by adding more sugar if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg