Heart-Shaped Strawberry Cream Cheese Breakfast Pastries
An easy, healthy recipe for crock pot stuffed peppers with quinoa, chicken, and black beans. Less than 10 minutes of prep, freezer friendly and gluten free!
1 sheet puff pastry
2 oz (1/4 cup) cream cheese, softened
1 1/2 Tbsp strawberry jam
1 drop red food coloring (optional)
2/3 cup very small diced strawberries
1 large egg whisked with 1 Tbsp water
Powdered sugar, for dusting
Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees. While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps, transfer to refrigerator until ready to use.
Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter. Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart. Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough.
Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge. Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture. Bake in preheated oven 14 – 15 minutes until edges are golden brown.
Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.