Strawberry Cheesecake Pop Tarts
"Me: "Like a Strawberry Cheesecake Wellington" Will: "Like a Pop Tart?". That sounds much better than a Strawberry Cheesecake Wellington! I promptly set all my ingredients our on the bench, when he waltzes in. Will: "Puff Pastry?" "Wouldn't it be better with shortcrust?". Me: "I don't know" Will: "Have you ever eaten a Pop Tart?" Me: "No...." And so, having had more experience eating Pop Tarts than myself, my husband promptly set himself up with his laptop at the kitchen bench to oversee my bake. He also made the executive decision to not egg wash the pastry as well, which I was sceptical about, but I think it was a winning call! #teamwork"
NotesVIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
EQUIPMENT
electric beaters
whisk
parchment or baking paper
x2 baking trays
large mixing bowl
small microwave safe bowl
fork
Makes16 Pop Tarts
Preparation Time30 min
Cooking Time40 min
Ingredients
- 1 cup strawberry jam
- 250 gram cream cheese
- 1 cup sour cream
- 1 cup white granulated sugar
- 1 egg
- 4 frozen shortcrust pastry sheets
- 1 tablespoon strawberry jam
- 1 tablespoon milk
- 1 cup icing sugar
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Preheat oven to 180 degrees Celcius.
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Line two baking trays and set aside.
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Remove your pastry from the freezer and sit on the benchtop to thaw while you work.
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Using electric beaters, combine cream cheese and sugar in a large mixing bowl, then add sour cream, and 1 egg. Mix until well incorporated. Set aside.
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Retrieve your shortcrust pastry sheets, and cut each into four 10cm x 10cm squares.
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In one-half of your pastry squares (either diagonally or horizontally) carefully spread, 1tsp of strawberry jam and 1tbsp of your cheesecake mixture.