Nutella & Strawberry Cheesecake Puff Pastry
This decadent dessert features chocolaty Nutella mixed with rich cream cheese, topped with fresh strawberries, all wrapped with flaky puff pastry.
Ingredients
- 1 sheet Puff Pastry
- 2 oz Cream Cheese room temperature
- 1/4 cup Nutella
- 1 Egg room temperature, divided
- 1 tsp Vanilla
- 3/4 cup Strawberries sliced
- 1 tsp Sugar
Instructions
Preparation
- Preheat the oven to 400°F.
- Bring the cream cheese and egg to room temperature.
- Remove the puff pastry from the freezer and defrost for about 30 minutes.
- Wash and slice the strawberries; set aside.
The Filling
- In a small bowl, beat the egg. Reserve 1 Tbsp of the egg for the egg wash.
- When the cream cheese is at room temperature, mix it with the Nutella, vanilla and what is remaining of the egg.
Cutting the Puff Pastry
- Unfold the puff pastry on a sheet pan covered with parchment paper.
- Using the creases as a guide, cut two small triangles out of the outer panels at the top of the sheet.
- Then make 8 to 9 ¾-inch upward diagonal cuts on the two outer panels.
- Cut off the remaining triangle pieces from the bottom of the outer panels.
Filling, Folding & Baking
- Spoon the Nutella mixture onto the center panel of puff pastry sheet. Leave some room at the top and bottom of the puff pastry to avoid the Nutella mixture from leaking out.
- Top the Nutella mixture with the sliced strawberries, slightly overlapping the strawberries.
- Alternate folding the puff pastry strips over the strawberries and Nutella mixture.
- Once all the strips are crisscrossed, brush the puff pastry with the reserved tablespoon of egg. Sprinkle the puff pastry with sugar.
- Bake the pastry for 24 minutes in a 400°F oven, or until the puff pastry is golden brown and flaky.
- Once the puff pastry is golden brown, remove from the oven and let cool for 5 minutes. Slice and serve.