*Ingredients
°1 paper puff pastry, dissolved
+Strawberry filler:
°1 cup sliced strawberries
°1⁄2 Cup of Sugar
°1⁄4 cup lemon juice
+Stuffing cheesecake:
°1. 8 ounce packaging of cream cheese, soft
°1⁄4 Cup of Sugar Sweetheart
°2 tbsp heavy cream
+Strawberry Layer:
°1 cup fresh strawberries sliced
°1⁄4 Cup Sugar Powder
*Instructions
Preheat oven to 400F.
Open the puff pastry sheet on a slightly floured chopping board.
Cut the pastry sheet into 3 slices along the folding marks. Then cut each bar in half making 6 rectangles.
Place each pastry rectangle on a paper-lined baking tray.
Bake for 15 minutes or until the pastry is golden brown.
Remove from the oven and cool completely on the bread rack.
Set aside.
Strawberry filler:
Combine strawberries, sugar and lemon juice in a small saucepan over medium heat.
Mash with the mash until the strawberries are cooked and the sugar dissolves.
Increase the heat to high temperature and boil the mixture. Boil about 5 minutes or until thickened.
Remove the pan from the heat and cool completely.
Stuffing cheesecake:
Whisk the cream cheese, sugar and cream together until smooth, about 3 minutes with the hand mixer.
Set aside.
Compilation:
Divide each pastry into 2 layers, making 12 in all.
Divide the cream cheese mixture evenly between each of the lower layers and distribute with a knife.
Cream cheese mixture with a layer of strawberry slices.
Top strawberries with strawberry filling.
Top the top pastry layer.
Sprinkle the powdered sugar over the puffed pastry.
Enjoy !
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