*Ingredients
°1 sheet puff pastry, thawed
+STRAWBERRY TOPPING:
°1 cup strawberries, sliced
°½ cup sugar
°¼ cup lemon juice
+CHEESECAKE TOPPING:
°8 ounce cream cheese package, softened
°¼ cup granulated sugar
°2 tablespoons thick cream
+STRAWBERRY LAYER:
°1 cup fresh strawberries, sliced
°¼ cup powdered sugar
*Instructions
Preheat oven to 400 F.
Unfold the puff pastry sheet on a lightly floured cutting board.
Cut the dough sheet into 3 strips along the crease marks. Then cut each strip in half making 6 rectangles.
Place each rectangle on a baking sheet lined with parchment paper.
Bake for 15 minutes or until the flakes are golden brown.
Remove from the oven and cool completely on the rack.
Set aside.
STRAWBERRY TOPPING:
In a small saucepan, combine the strawberries, sugar and lemon juice over medium heat.
Crush the mixture with a pestle until the strawberries are tender and the sugar dissolves.
Increase the heat to high and bring the mixture to a boil. Boil for about 5 minutes or until thickened.
Remove the pan from the heat and let cool completely.
CHEESECAKE TOPPING:
Beat the cream cheese, sugar and cream together until smooth, about 3 minutes with a mixer.
Set aside.
ASSEMBLE:
Divide each dough into 2 layers, making a total of 12.
Spread the cream cheese mixture evenly between each bottom layer and spread with a knife.
Top the cream cheese mixture with a layer of sliced strawberries.
Top strawberries with strawberry topping.
Garnish with the top layer of puff pastry.
Sprinkle with powdered sugar on the puffed dough.
Enjoy !
