Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (3g) cornstarch
  • 1 tbsp (21g) honey
  • 4 oz (115g) light cream cheese, softened
  • 1/4 cup (60g) plain Greek yogurt, 2% fat
  • 1 tsp (5ml) pure vanilla bean paste
  • 1/2 tsp lemon zest
  • 1 sheet (250g) frozen puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp (10g) sliced almonds

Instructions:

  1. Combine fruit. Toss 2 cups quartered strawberries with 1 tbsp lemon juice, 1 tbsp honey, and 1 tsp cornstarch in a medium bowl.
  2. Whisk cheese. Beat 4 oz softened cream cheese with 1/4 cup Greek yogurt, 1 tsp vanilla bean paste, and 1/2 tsp lemon zest until completely smooth and airy.
  3. Preheat oven. Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  4. Cut pastry. Unfold the cold pastry sheet and cut into 8 equal rectangles using a pizza cutter.
  5. Score borders. Use a sharp knife to lightly score a 1/2 inch border around each rectangle, being careful not to cut all the way through.
  6. Dock center. Prick the inside of the border several times with a fork until the center is well perforated.
  7. Apply base. Spread about 1 tbsp of the cream cheese mixture within the scored border of each pastry.
  8. Add berries. Top the cream cheese with the strawberry mixture, leaving any excess liquid in the bowl.
  9. Apply wash. Whisk the egg and 1 tbsp water, then brush the edges of the pastry until they are lightly coated.
  10. Final touch. Sprinkle 1 tbsp sliced almonds over the pastries and bake for 20 minutes until the edges are deep golden and the bottom is firm.