Strawberry and Cream Cheese Puff Pastry Tarts

overhead photo of tart with icing with strawberries on the side

These Strawberry and Cream Cheese Puff Pastry Tarts are the ultimate Spring dessert! They are so simple to whip up, loaded with fresh strawberries and have the BEST combination of sweet and tangy. You’re going to love them! 

This post is sponsored by Jus-Rol, however, all opinions are 100% my own.! Thank you so much for supporting the brands that make OBB possible.

Happy Spring, friends! I can’t believe it’s already time to say goodbye to soup and hot chocolate and embrace all things fresh and seasonal…including one of my all time favorite fruits, STRAWBERRIES! 

Strawberries are truly the best – they’re so sweet, juicy and the absolute best when they’re ripe and paired with my favorite….Jus-Rol puff pastry! It’s an incredibly easy dessert OR brunch option to whip up for Easter or any holiday and you’re going to love it…let’s dive in!

Why You’ll Love This Recipe: 

First off, it’s incredibly easy! When the weather warms up and the flowers start to bloom, the last thing I want to be doing is spending hours inside baking. 

Thankfully with Jus-Rol store bought puff pastry, this recipe is a BREEZE! 

baked strawberry cream cheese tart with jus-rol packaging in the background

You guys know how much I love Jus-Rol….you can see HERE how many recipes I have with their products! Their products are non-GMO, contain unbleached flour and have no high fructose corn syrup, artificial flavors or colors!

I specifically love their puff pastry. The fact that it’s store bought makes it SO simple, it’s also refrigerated (not frozen!) so you don’t have to spend time letting it thaw. 

Another reason I love it is that it’s pre-rolled onto baking paper so it’s SUCH easy clean up.

Flavor wise, The puff pastry itself is incredibly flaky and has the most impressive and delicate puffy layers in each bite. The pastry bakes into this golden crispy buttery perfection. 

close up of baked strawberry tart with icing

Paired with the sweet ripe strawberries and the tangy cream cheese mixture, it’s just amazing and such an easy yet impressive sweet treat to serve to those you love. 

Oh, and the quick and easy icing that you drizzle on at the end adds the perfect amount of sweetness on top. Easy and SO good! 

So let’s get into what you need to make it! 

Ingredients You Need: 

Jus-Rol Puff Pastry – found in the refrigerated dairy section, this is a must have for this recipe!

Strawberries – fresh is best in this case! Be sure they are ripe, sweet and ready to be sliced. 

Cream Cheese – I used full fat cream cheese in this recipe. 

Granulated Sugar – This is used to slightly sweeten the cream cheese mixture and strawberries.

Vanilla Extract – I used this in the cream cheese mixture.

Cornstarch – this is added to the strawberries.

Powdered Sugar + Milk – used to make a quick icing on top.

Egg – needed to make a quick egg wash to ensure the puff pastry is extra golden and shiny!

Turbinado Sugar – the best crunchy sugar to add on top of the pastries for added texture.

Ingredient Substitutions: 

You can substitute maple syrup or honey for the granulated sugar used in the cream cheese mixture, just be sure it’s mixed together well. 

You can skip the icing on top if you desire, the puff pastry is beautiful and sweet without it, I just think it adds a little bit of “oomph” to the recipe. 

You can use reduced fat cream cheese if you desire. 

Do *NOT* use frozen strawberries here. They will be way too messy! Use fresh and ripe ones instead.

How to Make Strawberry and Cream Cheese Puff Pastry Tarts Step by Step: 

  1. Preheat the oven to 425. Slice the strawberries into long thin slices and add to a bowl along with the sugar and cornstarch. Mix until combined and then set aside.
  2. To another bowl, add the softened cream cheese along with the sugar and vanilla extract. Use a whisk to combine these until it is smooth.
  3. Roll out the puff pastry (make sure it’s thawed and ready to go!) onto a baking sheet. Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size “tarts”. Once sliced, gently move them to make sure they aren’t touching one another.3 side by side photos - one of the scored puff pastry, the second of the pastry with cream cheese filling, the third with strawberries on top of the cream cheese
  4. Use either the pizza cutter or a knife to score the tarts – making a rectangle in the middle of them – about 1/2 inch away from the edge of each tart. Add 1 tbsp or so of the cream cheese mixture to this square, spread it out evenly and then top with the strawberry slices until filled. Repeat until each tart is filled!
  5. Whisk up a quick egg wash and brush the outer sides of the tart with the egg wash. Sprinkle raw sugar on top of the egg wash and bake for 15-17 minutes or until the tarts are golden brown! freshly baked strawberry cream cheese tarts on baking pan
  6. Let them cool for at least 10 minutes and then whisk together the icing by combining the powdered sugar and milk until you reach your desired consistency. Generously drizzle cooled tarts with the icing and enjoy! 

Best Baking Tips: 

Be sure that the cream cheese used is softened so it’s easy to mix together. If it’s not softened, you can pop it in the microwave for 10-15 seconds to help it along. 

Be sure to slice the strawberries long and thin. Don’t overstuff each pastry! Just place several right on top of the cream cheese.

Like I mentioned above, you can definitely just skip the icing if you don’t want the extra sweetness…but if you choose to use it: 

Icing is a bit of trial and error! You want it to be thick but not overly thick.

If I find that I made it too thick, I always add just a splash more milk to thin it out. If it’s too thin, add in more powdered sugar. You will quickly figure out the best texture for you! 

2 baked strawberry tarts stacked on top of each other, the top one with a bite taken out of it.

Speaking of icing, make sure that these tarts have been cooling before you ice them or else they will be a total mess! I place mine on a cooling rack for 10 or so minutes to let them cool before I ice them. 

Storing Leftovers: 

These are best eaten on the day of *but* if you do happen to have leftovers, store them in a tightly sealed container in the refrigerator. 

When you’re ready to enjoy another one, I recommend popping it into a toaster oven until warmed through. You can microwave it but it gets slightly soggy. You can also eat it cold, it’s still delicious that way. 

Find out where you can purchase Jus-Rol HERE to make this recipe for yourself this Spring! Happy baking! XO -Haylie

Did you enjoy this recipe? Here are a few others you might like: 

Strawberry and Cream Cheese Turnovers 

Mixed Berry Galette

Maple Glazed Pear Turnovers

 Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
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Strawberry and Cream Cheese Puff Pastry Tarts

These Strawberry and Cream Cheese Puff Pastry Tarts are the ultimate Spring dessert! They are so simple to whip up, loaded with fresh strawberries and have the BEST combination of sweet and tangy. You’re going to love them! 

Course Breakfast, brunch, Dessert
Cuisine American
Keyword puff pastry tart, puff pastry tarts, spring desserts, strawberry cream cheese puff pastry tarts
Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 10 minutes
Total Time 35 minutes
Servings 8 tarts

Ingredients

  • 1 (13.2 oz) sheet of Jus-Rol puff pastry 
  • 1 pint fresh and ripe strawberries, thinly sliced
  • 1 tsp white granulated sugar
  • 1 tsp cornstarch

Cream Cheese Mixture Ingredients:

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar 
  • 1/2 tsp vanilla extract 

Egg Wash Ingredients

  • 1 egg, lightly beaten
  • 2-3 tbsp raw (turbinado) sugar

Easy Icing Ingredients:

  • 1 cup powdered sugar
  • 1-2 tsp milk, use as much or as little as you want until you reach your desired thickened consistency of the icing

Instructions

  1. Preheat the oven to 425 degrees.

Preparing Strawberries and Cream Cheese

  1. Slice the strawberries into long thin slices. To a bowl, add the fruit along with the cornstarch and 1 tsp granulated sugar.. Stir together. Set aside for now.

  2. In a bowl, whisk together the softened cream cheese, vanilla extract and 2 tbsp granulated sugar until it's smooth and creamy.

Preparing Puff Pastry Tarts

  1. Grab the puff pastry and unroll it onto a large sheet pan (if you use Jus Rol, there will be parchment paper rolled with the puff pastry)

  2. Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size “tarts”. Once sliced, gently move them to make sure they aren’t touching one another ...use the pizza cutter (or a knife) to score a rectangle in each tart, about 1/2 inch from the edge of the tart. (see photos above in blog post for reference)

  3. Add 1 tbsp of the cream cheese mixture in the middle of the tart and spread it out evenly inside the rectangle that you scored. Add the 5-6 sliced strawberries on top of the cream cheese mixture, about . Repeat until each tart is filled.

Egg Wash + Baking the Tarts

  1. Next, lightly beat an egg in a small bowl and brush the outer sides of the puff pastry tart with the egg wash. Generously sprinkle the turbinado sugar on top of the egg washed part of the pastry.

  2. Pop these in the oven and bake for 15-17 minutes or until the edges are golden brown. 

  3. Once they are done, remove them to a cooling rack and let them cool for 10 minutes or so.

Icing the Tarts

  1. While they are cooling, whisk together the powdered sugar and a splash of milk to make the icing. If it's too thick, add a splash more milk. Too thin? Add more powdered sugar.

  2. Once the tarts are cooled, drizzle a generous amount of icing on the top and enjoy!

2 comments / Add your comment below

  1. 5 stars
    I made these for an Easter family get-together and they were a HIT! I left off the icing drizzle to minimize the sugar for kids and they were still so very tasty. I’m filing this recipe away as one of my go-to recipes for sure! 😍

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