°1 sheet puff pastry, thawed
°1 cup strawberries, sliced
°½ cup) sugar
°¼ cup lemon juice
°1 package (8 ounces) cream cheese, softened
°¼ cup granulated sugar
°2 tablespoons heavy cream
°1 cup sliced fresh strawberries
°¼ cup powdered sugar
Preheat oven 400F.
Unfold the puff pastry on a lightly floured cutting board.
Cut the puff pastry into 3 strips along the crease marks. Then, cut each strip in half to form 6 rectangles.
Place each rectangle of dough on a baking sheet lined with parchment paper.
Bake for 15 minutes or until puff pastry is golden brown.
Remove from the oven and let cool completely on a baking rack. Put aside. STRAWBERRY FILLING: Combine strawberries, sugar and lemon juice in a small saucepan over medium heat. Mash the mixture with a pestle until the strawberries are soft and the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Boil for about 5 minutes, or until thickened. Remove the pan from the heat and let cool completely. CHEESE TOPPING: Beat cream cheese, sugar and cream together until smooth, about 3 minutes with a hand mixer. Put aside. TO ASSEMBLE: Divide each dough into 2 layers, 12 in all. Divide the cream cheese mixture evenly between each of the bottom layers and spread with a knife. Top the cream cheese mixture with a layer of sliced strawberries. Top the strawberries with the strawberry filling. Cover with the top layer of puff pastry. Sprinkle the top of the puff pastry with powdered sugar. Enjoy !