The Pie wanted to call these things “fruit puffs” but that didn’t seem right to me. I’m still trying to come up with something catchy, as these things happened almost by accident.
While I was away in Ottawa with Gren, the Pie had purchased some strawberries on sale and they needed to be eaten. As well, in retrieving something from the freezer, he’d pulled out some cream cheese and forgotten to put it back until it was already thawed, so we needed to eat that as well. Cheesecake comes to mind, doesn’t it? Or a strawberry cream cheese pie? That is what the internet told me to do. But I didn’t have anything on hand with which to make a crust. I DID, however, have some puff pastry that was nearing its expiration date (you see how I don’t like to let things go to waste?)
So I made up this bad boy of a recipe, which has a strawberry and a banana variation.
Make sure your package of puff pastry has fully thawed and your cream cheese is room temperature.
Chop up about 1 cup to 1 1/2 cups fresh strawberries. Sprinkle them with 2 tablespoons granulated sugar and add a dash of vodka, to bring the juices out. Leave that to sit for a spell.
Slice up about 2 bananas. Sprinkle those suckers with 2 tablespoons brown sugar, add a few pinches cinnamon, and a dash of dark rum, and leave it to marinate a bit.
In a smallish bowl, use a hand mixer to beat together 1 250g package plain cream cheese, 1 large egg, 2 teaspoons vanilla extract, and 1/3 cup granulated sugar. Then repeat that whole process in another bowl.
Preheat your oven to 350°F and haul out a non-stick baking sheet.
On a floured surface, roll out both halves of 1 package puff pastry until they are the approximate diameter of a dinner plate.
Place one piece of pastry on one side of your baking sheet. Take one of the bowls of cream cheese mixture and pour it carefully into the centre of the pastry. You may need to hold up some of the sides if it’s runny. Also, don’t feel pressured to use all the cream cheese or even all the fruit, if it doesn’t look like it’s going to fit.
Now plop your fruit on top of that.
Then exercise all sorts of magic physics and wrap that sucker up like a burrito. Or something close to a burrito. Or whatever sticks together. I found that if you had one end that was longer than all the others if you folded it over the top everything kind of stayed in place.
For the most part.
Bake your cheesecake burritos for 35-45 minutes, until the pastry is puffy and golden and the filling has set.
Allow them to cool most of the way before cutting and eating them.
Store the leftovers wrapped in the fridge for a few days. If there are any left!