Strawberry and Cream Cheese Pastries

One of my absolute favorite breakfast foods are Toaster Strudels - you know exactly what I'm talking about,  right?  The pastries in the frozen section that come with the little icing packets?  I'm such a kid at heart sometimes.  I LOVE the strawberry and cream cheese kind - and that's where I got the inspiration for this recipe.  Oh, also it was one of those rare occasion days where I actually got to watch what I wanted to on TV (and not My Little Ponies or a Disney Princess movie) and Claire Robinson of 5 Ingredient Fix was making these with blueberry jam!!  They looked so yummy, I had to give them a try.    

So not only are they yummy, but they are incredibly easy.  It's Puff Pastry dough, thawed, cut into 4 strips, topped with cream cheese and jam!  And while I was making these, my mind immediately went to chocolate croissants (because you know how they are always rectangle?) and I decided that I needed a chocolate drizzle, not vanilla icing. 

You'll layer the cream cheese with the strawberry jam on the top portion of the strips of dough, then fold the bottom part over that.  Crimp the sides with a fork and you have one adorable little breakfast!  Or dessert...

Bake for 8-10 minutes until they are golden brown.  They will be very puffy, but will fall a bit as they cool down.  Once they are completely cool, melt chocolate chips in the mircrowave until they are completely melted and drizzle away!  Or make cute shapes and smiley faces...I didn't think about that until after the fact...

Strawberry and Cream Cheese Pastries

1/2 cup strawberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 oz cream cheese, softened
1 sheet puff pastry, thawed
1/2 cup semi-sweet chocolate chips

Preheat oven to 425 degrees.  In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat.  Reduce the heat to a simmer and cook, stirring, for 3-4 minutes.  Set aside and let cool to room temperature.

Lay 1 sheet of pastry on a board dusted with flour and cut into 4 equal strips.  Spread about 2 tablespoons of cream cheese in the middle of the upper part of the dough (leaving a little bit of an edge).  Top the cream cheese with about 2 tablespoons of the jam mixture.  Using your finger, dab the edges with a bit of water and fold the bottom part over the top part.  Crimp with a fork.  Arrange the pastries on a parchment lined baking sheet and bake for 8-10 minutes, until golden.  Let cool completely.

Make the chocolate drizzle:  in a microwave safe bowl, melt the chocolate chips by heating for 30 seconds at a time, stirring and repeating another 30 seconds until the chocolate is melted and shiny.  I put my chocolate into a plastic squeeze bottle but you can dip a fork in the chocolate and just drizzle that way too!

(Source:  Adapted from Food Network's Claire Robinson)

 

Chocolate Puff Pastry Treats

This recipe is so completely versatile...I just happen to love chocolate and bananas together, not to mention anything that tastes like S'mores!  So, that's how I chose my ingredients for these Puff Pastry treats.  Chocolate chips, bananas, and marshmallows...I am thinking a good dollop of Nutella or even candies like peanut butter cups or Rolos would be awesome!  Just follow the instructions and fill with whatever you're little heart desires.  

16 squares cut out and filled with goodies! 

Little puffs dusted with confectioner's sugar

                

 Ooey, gooey middles!

1 Puff Pastry sheet, thawed

1 banana, sliced

about 1/2 cup semi-sweet chocolate chips

about 1/2 cup mini marshmallows

1 egg

1 teaspoon water

confectioner's sugar for dusting

Preheat oven to 400 degrees.  In a small bowl, beat the egg with water and set aside.  Roll the Puff Pastry sheet to a 12 inch square on a lightly floured surface.  Cut into 16 even squares.  Fill each square with about a teaspoon of your mixture (bananas and chocolate chips and/or chocolate chips and marshmallows).  Lightly brush the edges of the squares with the egg mixture.  Pull up 2 opposite sides over the middle and pinch to seal the edges.  Place the filled pastries on a baking sheet and bake for 10-12 minutes until they are golden brown.  Let cool and dust with confectioner's sugar before serving.