Description
Handheld pastries filled with a tangy cheesecake center and a thick, sweet strawberry or cherry reduction, wrapped in a buttery flaky crust.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries or cherries, diced
- 1/3 cup sugar (for fruit)
- 1 tablespoon cornstarch
- 1 egg, beaten (for wash)
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Pulse flour, salt, and sugar in a food processor, then add cold butter and pulse until pea-sized crumbs form. Stir in ice water one tablespoon at a time until dough holds together. Wrap and chill for 30 minutes.
- Combine diced berries and 1/3 cup sugar in a saucepan. Stir in cornstarch dissolved in a teaspoon of water. Simmer over medium heat until thickened and glossy. Let cool completely.
- Beat softened cream cheese, 1/4 cup sugar, and vanilla until smooth and creamy.
- Roll chilled dough to 1/8-inch thickness. Cut into 4-inch circles.
- Place 1 tablespoon of cheesecake mixture in the center of each circle, topped with 1 tablespoon of cooled fruit filling.
- Fold dough over the filling and crimp edges tightly with a fork.
- Brush the tops with beaten egg and prick with a toothpick.
- Bake for 18-22 minutes or until the crust is golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American