Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and chopped
- 1 package puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the chopped strawberries.
- Prepare the Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into equal squares (about 3×3 inches).
- Assemble the Bombs: Place a spoonful of the strawberry-cream cheese mixture in the center of each square. Fold the corners of the puff pastry over the filling to seal it completely, forming a small pouch. Pinch the seams tightly to prevent leaking.
- Egg Wash: Brush the tops of the pouches with beaten egg. Sprinkle with granulated sugar if desired for extra sweetness.
- Bake: Place the strawberry bombs on the prepared baking sheet, seam-side down. Bake for 15-20 minutes or until golden brown and puffed.
- Cool and Serve: Allow the bombs to cool slightly before serving. Enjoy warm or at room temperature!
Would you like to make adjustments or add variations to this recipe? 😊