Sometimes I have a craving for puff pastry. I would take that roll of frozen puff pastry from the freezer, try my very best to flatten it without waiting an hour or two for it to thaw, bake it in the oven, then eat it plain or with some jam or powder sugar when it’s still hot. Craziness!
Can I just bake it unrolled? Hmmm…good thinking!
Not everyone in my house is as crazy though. So I will have to come up with something “normal” and tasty. And believe it or not, it requires no skills at all, because puff pastry is already a very versatile ingredient. Almost anything goes well with it.
Ingredients (one 6″ x 10″ tart):
1 piece thawed puff pastry, around 6 x 10 inches
1 egg, lightly beaten
1/3 cup granulated sugar
4 oz cream cheese, softened
2 tablespoons heavy cream
2 tablespoons powdered sugar
2 cups sliced fresh strawberries
Preheat oven to 400F.
Roll the puff pastry to enlarge it a little bit. Roll the boarders inward to create a dent. Use a fork to poke holes all over the centre.
Brush the puff pastry with the beaten egg, and sprinkle 2 teaspoons of sugar over the centre.
Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown. Transfer to a wire rack and let it cool completely.
Use a hand-held mixer to combine cream cheese and the remaining sugar until well mixed. Add heavy cream and mix until combined.
Gently spread the cream cheese mixture over the centre of the cooled tart. Top with strawberries.
Store in refrigerator. Sprinkle powder sugar before serving.