Ingredients

The following ingredients have 4 Servings
  • 1 sheet butter puff pastry – 22 ½ cm (9 inch) square (See Note 1)
  • 1 egg – lightly beaten
  • 2 tbsp demerara sugar (See Note 2)
  • 170 g (6 oz) cream cheese – at room temperature
  • 3 tbsp icing/powdered sugar (See Note 2)
  • 1/2 tsp fine lemon zest
  • 1 tsp vanilla extract (See Note 3)
  • 1 1/2 cups (200 gm) strawberries  - about 15
  • 2 tsp caster/superfine sugar

Instruction

  • Preheat your oven to 200 degrees C (400 F).
  • Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
  • With the tip of a sharp knife, score a square about 1 cm (1/2 inch) inside the square, but not cutting right through.
  • Place the pastry squares onto a baking tray lined with non-stick baking paper.
  • Prick the central square thoroughly with the prongs of a fork to prevent the pastry rising.
  • Brush the outer frame of the pastry with the beaten egg and sprinkle with demerara sugar.
  • Bake in the preheated oven for about 10 minutes until the edges are golden brown and the bottom of the pastry is cooked.
  • Remove from the oven and cool the squares on a baking tray for about 15 minutes before adding the topping.If the pastry has risen in the centre, gently press it down.
  • In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. If you prefer, you can combine the ingredients by hand – it will just take a little longer.
  • Thinly slice the strawberries and add to a small bowl, along with the caster sugar and toss to combine.  Add more sugar if your strawberries are not sweet. Set the strawberries aside for 10 minutes so they absorb the sugar.
  • When ready to serve, spread about 1 ½ teaspoons of the cream cheese mixture into the centre of the pastry square.Top with strawberries, being careful not to add too much liquid, and serve.