Egg Carton Strawberry Chocolate Cream Cheese Pastries
Egg Carton Strawberry Chocolate Cream Cheese Pastries
Ingredients
For the Pastries
- 1 sheet puff pastry, thawed according to package directions
- 12 strawberries, hulled and halved if large
- 4 ounces milk chocolate bar, cut into 12 small pieces
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 egg, large
- 1/2 vanilla bean, scraped, or 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup empty egg carton (cardboard or styrofoam) or line it with aluminum foil if using a plastic one. Place the prepared egg carton on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Unroll the thawed puff pastry sheet onto a lightly floured surface. Gently drape the puff pastry over the egg carton, allowing it to sink into each depression to form individual cups. Press gently to ensure the pastry forms distinct cups, leaving excess pastry hanging over the edges.
⏱️ 5 min
- 3
In a medium bowl, combine the softened cream cheese, large egg, scraped vanilla bean seeds (or vanilla extract), and granulated sugar. Whisk thoroughly until the mixture is smooth and creamy. Ensure there are no lumps of cream cheese.
⏱️ 7 min
- 4
Spoon approximately 1 1/2 to 2 tablespoons of the cream cheese filling into each puff pastry cup in the egg carton. Distribute the filling evenly among the 12 cups.
⏱️ 5 min
- 5
Place one hulled strawberry (or half a large strawberry) on top of the cream cheese filling in each cup. Then, place one piece of milk chocolate next to the strawberry in each cup.
⏱️ 5 min
- 6
Carefully fold the overhanging puff pastry from one side of the egg carton over the filled cups, meeting the pastry on the opposite side. Gently press the edges of the puff pastry together to seal the individual pastries, creating a closed pocket for each. You may need to trim excess pastry or gently stretch it to meet.
⏱️ 5 min
- 7
Transfer the baking sheet with the filled egg carton to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and flaky. The filling should be set and slightly bubbly.
⏱️ 25 min•🌡️ 400
- 8
Remove from the oven and let cool slightly on the baking sheet before carefully removing the pastries from the egg carton. Serve warm or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Carton Strawberry Chocolate Cream Cheese Pastries
Ingredients
For the Pastries
- 1 sheet puff pastry, thawed according to package directions
- 12 strawberries, hulled and halved if large
- 4 ounces milk chocolate bar, cut into 12 small pieces
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 egg, large
- 1/2 vanilla bean, scraped, or 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup empty egg carton (cardboard or styrofoam) or line it with aluminum foil if using a plastic one. Place the prepared egg carton on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Unroll the thawed puff pastry sheet onto a lightly floured surface. Gently drape the puff pastry over the egg carton, allowing it to sink into each depression to form individual cups. Press gently to ensure the pastry forms distinct cups, leaving excess pastry hanging over the edges.
⏱️ 5 min - 3
In a medium bowl, combine the softened cream cheese, large egg, scraped vanilla bean seeds (or vanilla extract), and granulated sugar. Whisk thoroughly until the mixture is smooth and creamy. Ensure there are no lumps of cream cheese.
⏱️ 7 min - 4
Spoon approximately 1 1/2 to 2 tablespoons of the cream cheese filling into each puff pastry cup in the egg carton. Distribute the filling evenly among the 12 cups.
⏱️ 5 min - 5
Place one hulled strawberry (or half a large strawberry) on top of the cream cheese filling in each cup. Then, place one piece of milk chocolate next to the strawberry in each cup.
⏱️ 5 min - 6
Carefully fold the overhanging puff pastry from one side of the egg carton over the filled cups, meeting the pastry on the opposite side. Gently press the edges of the puff pastry together to seal the individual pastries, creating a closed pocket for each. You may need to trim excess pastry or gently stretch it to meet.
⏱️ 5 min - 7
Transfer the baking sheet with the filled egg carton to the preheated oven. Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and flaky. The filling should be set and slightly bubbly.
⏱️ 25 min•🌡️ 400 - 8
Remove from the oven and let cool slightly on the baking sheet before carefully removing the pastries from the egg carton. Serve warm or at room temperature.
⏱️ 3 min