Indulge in the divine decadence of Strawberry Cream Cheese Mini Pastries. Quick, easy, and oh-so-delicious, these pastries are perfect for any occasion.

Add cream cheese to anything and I'm in love. Top said cream cheese with strawberry jam and put it in a buttery, flaky puff pastry, I'm in heaven. These Strawberry Cream Cheese Mini Pastries are so good I couldn't stop eating them. Seriously, I had to make a second batch just to take pictures because I ate almost all of them. These pastries are so versatile, they're a great addition to a brunch or serve as a mini dessert for a party or gathering. Quick, easy and so delicious!

Made with just 5 simple ingredients these Strawberry Cream Cheese Mini Pastries will be ready in 25 minutes or less. You'll start by rolling out your puff pastry and cutting out your shapes. I used a flower cookie cutter for spring but a simple circle would work too. Place each cut out into a lightly greased mini muffin pan pressing down in the center. Use a fork to poke holes in the bottom of each and bake in a 400 degree oven for 12-15 minutes or until golden brown. Remove from oven and use the back of a spoon to lightly press down the center of each to create a bowl. Allow puff pastries to cool while you mix your filling. In a small bowl combine cream cheese, powdered sugar and vanilla extract until smooth. Fill each puff pastry center 2/3 full of cream cheese mixture and then top with strawberry jam. Dust with powdered sugar if desired. Strawberry jam is my favorite but these would also be delicious topped with raspberry, blackberry or blueberry jam.

If you give this recipe a try please leave a comment below and let me know how you liked them!

Strawberry Cream Cheese Mini Pastries

Yields approximately 16 pastries

Ingredients:

• 1 box puff pastry, 2 sheets

• 6 oz cream cheese, softened

• 2 Tbsp powdered sugar, plus more for dusting

• 1/2 tsp vanilla extract

• 1/3 cup strawberry jam

Instructions:

• Preheat oven to 400 degrees F and lightly grease a mini muffin pan.

• Roll out puff pastry sheets on a cutting board. Use a flower cookie cutter to cut out shapes. I was able to get 8 flowers out of each sheet by placing them close together. This will vary depending on your shape and the size.

• Place each one into the mini muffin pan pressing down in the center. Use a fork to poke holes in the bottom of each.

• Bake at 400 for 12-15 minutes until golden brown.

• Remove from oven and use the back of a spoon to gently press down the center of each pastry creating a bowl. Allow to cool.

• In a small bowl combine cream cheese, powdered sugar and vanilla until smooth.

• Fill each pastry 2/3 full of cream cheese mixture. Top each with approx 1 tsp of strawberry jam. Dust with powdered sugar.

• Serve at room temperature or store in an airtight container in the refrigerator for up to 3 days.

Serve Strawberry Cream Cheese Mini Pastries with our Lemon Blackberry Tarts for a delicious and beautiful spring or summer dessert tray.