<br />Ingredients:<br /><br />1 cup (250 mL) diced Strawberries<br />2 tbsp (25 mL) granulated sugar<br />1 tsp (5 mL) cornstarch<br />3 oz (90 g) softened cream cheese<br />¼ cup (50 mL) icing sugar<br />½ tsp (2 mL) vanilla<br />1 pkg (350g approx.) frozen puff pastry (2 sheets), thawed<br />1 Egg Yolk<br />Granulated and icing sugars to sprinkle<br /><br />Method:<br />In bowl, combine strawberries, granulated sugar and cornstarch. Set aside.<br />Combine cream cheese, icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside.<br />Roll out each pastry sheet into 10-inch (25 cm) square. Using 4 -inch (10 cm) round cutter, cut out 8 rounds. Arrange on parchment paper-lined baking sheets.<br />In bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Divide cream cheese mixture between rounds. Top with strawberry mixture. Fold in half to form half moon shape, then pinch edges to seal.<br /><br />Lightly brush each half moon with egg wash & sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.<br />Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.
