Ingredients
Method
- Preheat the oven to 392º F (200° C). With some butter, grease a large baking sheet or line it with parchment paper. Separately, place the strawberries on a chopping board and remove the stems with a knife, then cut them into thin slices.
- In a medium bowl add the cream cheese with the sugar, egg yolk, vanilla extract and lemon juice. Beat with a fork for 1 minute until smooth.
- Take the sheet of puff pastry and place it on the baking sheet. Cut the dough into 6 equal rectangles and then, with a knife, mark (without cutting) as if you were drawing, a border of about 0.60 - 0.80 inches (1.5 - 2 cm) thick on each rectangle, as a perimeter. Meaning, draw a smaller rectangle inside of each piece of dough. This is to mark the place where to put the cream cheese and straweberries.
- Add 2 tablespoons of the cream cheese filling to each rectangle of dough and spread it evenly inside the drawn rectangles. Place the strawberry slices on top of the filling, making sure they are well arranged and slightly overlap.
- Brush the egg white on the puff pastry edges, the borders withouth cream cheese mixture and strawberries, then sprinkle with a little white sugar, avoiding touching the part of the filling and the strawberries.
- Bake the puff pastry at 392º F (200° C) for about 15-20 minutes until golden brown and when the strawberries are a little softer.
- Once the puff pastries are ready, remove them from the oven and brush them with some honey or agave syrup to give them that characteristic shine. The puff pastries should be eaten hot, and preferably with some ice cream.