Name: Mini Warm Strawberry Crostata with Cream Cheese Pastry
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cream cheese; 1 ½ (454 g) pkgs strawberries; all-purpose flour; butter, unsalted; cinnamon, ground; cornstarch; granulated sugar; salt; water

Mini Warm Strawberry Crostata with Cream Cheese PastryMini Warm Strawberry Crostata with Cream Cheese Pastry — a 40-minute dessert recipe with 9 ingredients, serving 6.Ingredients

¾ (227 g) block cream cheese

1 ½ (454 g) pkgs strawberries

all-purpose flour

butter, unsalted

cinnamon, ground

cornstarch

granulated sugar

salt

water

Instructions

Combine flour and salt in a medium bowl.

Using a box grater, coarsely grate cold butter and cream cheese into the bowl with the flour. Using two hands, combine the ingredients by rubbing the mixture between your thumbs and fingers until it looks crumbly.

Add cold water to the bowl and continue to mix with your hands to combine the dough.

Divide the dough into 6 equal portions; pat each portion into a ½-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 1 hour (or overnight).

Once the dough has chilled, preheat oven to 220°C (425°F). Line a large baking sheet pan with parchment paper.

Wash, dry, trim, and slice strawberries crosswise into ¼-inch thick rounds; place in a medium bowl.

Add sugar, cornstarch, and cinnamon to the bowl with the strawberries and gently toss to coat. Set aside.

Sprinkle a small amount of flour over a flat working surface. Unwrap one piece of dough (leaving remaining dough in the refrigerator), and place on top of the floured work surface; sprinkle dough with a little more flour.

Using a rolling pin, work the dough into a circle that is about ⅛-inch thick by 7-inches in diameter. Transfer dough to the baking sheet. Sprinkle your work surface with a little more flour and repeat with remaining dough.

Arrange strawberries in the center of each dough circle (making sure to leave a 1½-inch border of dough around the strawberries). Drizzle any leftover juices over the fruit.

Gently fold crust edges up toward the center, overlapping folds slightly, and pinch each fold to enclose the fruit.

Place crostatas in the oven and bake, rotating the baking sheet halfway through, until filling is bubbly and the pastry is golden brown, 25-30 minutes. Remove from oven and let cool slightly.

To serve, divide warm crostatas between plates and enjoy!

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