Strawberry Cheesecake Poptarts
These strawberry cheesecake poptarts will bring you back to flavors of your childhood – but make it more sophisticated! You can make your own puff pastry dough or use premade, frozen dough to save on time. I love how versatile these are – you can fill them with whatever your heart desires!
Strawberry Cheesecake Poptarts
Ingredients
- 1 box frozen puff pastry sheets
- 4 oz cream cheese
- ¼ cup strawberry jam (or sub for fresh strawberries)
- 1 cup powdered sugar
Instructions
- Thaw + roll out frozen puff pastry. Cut into rectangles – you'll need one piece for the top + one for the bottom.
- Starting with the bottom layer, brush with an egg wash (this side will become the inside of the poptart). Fill with cream cheese + a dollop of strawberry jam OR fresh strawberries, leaving at least 1cm around the edge.
- Brush the top rectangle of puff pastry with egg wash + place this side on the inside of the poptart.
- Using a fork or your fingers, press the edges until sealed all the way around. Use a toothpick to poke a few holes in the top.
- Refrigerate for at least 30 minutes then brush the top with egg wash.
- Bake @ 350 for 20 minutes, or until crisp.
- Remove from the oven + let cool before topping with vanilla frosting.
- To make the frosting: In a small bowl, combine powdered sugar + gradually add 1tsp of water. Stir continuously until desired consistency. Add a splash of vanilla extract. Optional: I added a little pitaya powder to some of mine for a beautiful bright pink color!