Strawberry Cream Cheese Pastries [ Recipe ]


I went in search of an easy and tasty treat for our Super Bowl party and found these beauties at and knew they were it. Not only did they look simple and delicious, they are red for my football team the Kansas City Chiefs! (Who, if anyone is interested, happens to be the only NFL team who beat both the Seattle Seahawks and the New England Patriots this year. Just saying.) 😉

Although the pastries are easy to make, they are rather time consuming. The total time it takes to make these pastries (including refrigeration) is 2 hours and 15 minutes. I also felt like they tasted as though they were missing something. I added all the ingredients so that isn’t the issue. It just needed a push toward more of a pastry or more of a cookie. It’s stuck in dessert limbo. If I make these again I would use a flakier crust- maybe even croissant dough from the store (time saver!) and also add raw sugar to the top. Below is the process of making these treats with the recipe at the bottom. Try it out and let me know how you improved the process, or if you tried them as is and if you liked them!

All of the delicious ingredients:


In your mixer, beat the cream cheese and butter until smooth, light and fluffy. Add the flour and salt and combine. You should have dough at this point.

Sprinkle powdered sugar on your work surface, and divide the dough into four rounds. Flatten each round and cover with plastic wrap. Refrigerate the dough rounds for 30 minutes. In the meantime clean up the mixer so you can use it again right away to make the cream cheese filling!

Combine all of the ingredients in your newly cleaned mixing bowl and mix until it is smooth and creamy. I put mine straight into a pastry bag (aka a ziplock bag with a snipped hole at the bottom) ready for piping.

Dust your work surface with flour, and let your dough rounds rest out of the fridge for 5 minutes. Roll each round out to a 1/4-inch thickness and cut out 3″ x 3″ squares. Fill the squares with the strawberry jam and then pipe the filling on top. Pinch two opposite corners of the dough in the center over the filling. Then pop the pastries in the fridge for an hour.

Bake each sheet 10 to 11 minutes or until the edges are browned and let them cool completely before eating. Bon Appetite!


30 mins
11 mins
2 hours 15 mins
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Serves: Makes 26 to 30 Cookies
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
  • ½ teaspoon salt
For the Filling
  • 1 package (8-ounces) cream cheese, softened
  • ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • strawberry jam
  1. In your mixer’s bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer’s bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a ¼-inch thickness.
  12. Cut into 3×3 squares.
  13. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.
Total Time includes chill time.
Store cookies in air tight containers.
Freeze for up to 3 months.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s