News that will come as a surprise to no one: I have a bit of a sweet tooth. Scratch that. Most every tooth in my body is dedicated to said craving, I’m sure of it. Which means that I take my desserts very seriously. And although it may not seem like it, I’m quite discerning when it comes to said desserts. There are certain recipes that just aren’t worth a second look. But these homemade strawberry vanilla cream hand pies? They’re light and flaky, not overly sweet, and I pinky promise they’re beyond easy to make. Plus, when did strawberries and vanilla not go over well? It’s like food nirvana. And they need to be yours immediately.
PS – I originally called these homemade Passion Flakies but do you know that they’re solely Canadian!? I feel like I need to ship everyone I know outside of Canada a box! My childhood relied heavily on those delicious pockets of fabulousness. And for all you Canadian folks, you’ll be happy to know that these are similar in flavour, just more grown up, and without all of the unpronounceable ingredients.
Click here for more recipes! And read on for this one…
- 1 cup strawberries (about 15)
- 4 Tbsp. sugar (divided)
- 2 sheets puff pastry
- 1/2 cup whipping cream
- 3/4 cup cream cheese
- 1.5 tsp. vanilla
- 1 egg, quickly beaten with a fork
- Preheat the oven to 400 F.
- Chop strawberries finely, place in bowl and sprinkle with 1 Tbsp sugar.
- In the meantime, pour your whipping cream into your stand mixer and mix on high until peaks begin to form.
- Add cream cheese, 3 Tbsp. sugar and 1.5 tsp. vanilla until well mixed.
- Using a ruler, roll out your puff pastry sheets, measure and cut each sheet into 9 equal rectangles (you should end up with 18 in total).
- Carefully drain any liquid from your strawberry mixture.
- Spread 1 Tbsp. cream cheese mixture into the centre of 9 of the puff pastry rectangles. Top each one with a small spoonful of strawberries.
- Using a pastry brush, gently brush the egg along the perimeter of each rectangle. Top with remaining puff pastry rectangles and push along each edge to seal.
- Place your strawberry cream hand pies on a greased cookie sheet, brush the tops with remaining egg mixture and sprinkle with additional sugar.
- Bake for 15 minutes, until puffed and golden brown.
- Cool completely and enjoy!
- Will keep for up to a week in an airtight container, but best enjoyed right away.
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All images original to Lark & Linen
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