Britannia The Laughing Cow Cream Cheese Puff Pastry With Sweet Strawberries For A Fresh, Light Dessert

A sophisticated yet accessible dessert featuring layers of crisp puff pastry filled with vanilla-scented cream cheese and topped with fresh seasonal berries.

Updated Nov 25, 2024, 05:21 PM IST

Cream cheese offers the perfect creamy balance for desserts and this puff pastry with a cream cheese filling and berry topping is a delightful fusion of light, buttery pastry and rich, creamy filling, balanced by the fresh sweetness of berries. This dessert combines textures and flavours in an appealing way, bringing together crisp layers of puff pastry with a smooth, mildly tangy cream cheese filling, crowned by vibrant, juicy berries.

This dessert is versatile; it can be prepared as individual bites for gatherings or larger, shareable portions. It’s popular not only because of its taste and appearance but also for its convenience. Pre-made puff pastry is widely available, simplifying the preparation process and allowing home cooks to create this elegant treat without extensive effort.

Puff Pastry With Cream Cheese Filling - Serves 12

Prep Time: 30 minutes, Cook Time: 20 minutes

This French-inspired pastry transforms simple ingredients into an elegant treat. The cream cheese filling and berry topping add luxurious flavour and visual appeal to the final presentation.

Ingredients

Quantity	Ingredients
12	Puff Pastry Sheets
300 gms	Britannia The Laughing Cow Cream Cheese
50 gm	Sugar
1	Egg yolk
1 tsp	Lemon juice
1 tsp	Vanilla extract
To assemble
100 gms	Strawberries
1	Egg, beaten
1/4 cup	Sugar
50 gms	Icing sugar
1 tbsp	Milk

Method

Thaw the puff pastry sheets at room temperature for 30 minutes to 1 hour, or microwave for 15 seconds on each side until soft and easy to unfold. Preheat the oven to 190°C.
In a large bowl, beat the softened Britannia The Laughing Cow Cream Cheese with sugar for 2 minutes on medium speed. Add the egg yolk, lemon juice, and vanilla extract, and continue beating until smooth and well combined.
Unfold each puff pastry sheet and cut it into 6 rectangles. Place the rectangles on a baking sheet lined with parchment paper. Score a smaller rectangle in the centre of each pastry without cutting all the way through.
Spoon or pipe a couple of tablespoons of the cream cheese filling into the centre of each pastry. Add berries, jam, or leave the filling as is.
Brush the edges of the pastries with the beaten egg wash. Sprinkle coarse sugar on top of the pastries.
Bake the pastries in the preheated oven for 15–20 minutes, or until they are golden brown and puffed. Ensure the pastry is fully cooked by checking the centre. Allow them to cool for 10-15 minutes.
In a small bowl, mix the powdered sugar with milk until the glaze has a thick, runny consistency. If the glaze is too thick, add a little more milk; if too runny, add more powdered sugar. Drizzle the glaze over the pastries or sprinkle with additional powdered sugar before serving.

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