Summer time means fresh local Ontario fruit. Ontario is blessed with amazing nutrient rich soil along the escarpment which results in some of the best tasting fruit on the market. Fruits such as plums, free stone peaches, cherries and strawberries are my personal go to fruits. Great on their own and absolutely magical in dishes, local produce is definitely the way to go in the kitchen.
In my backyard, I have some wild strawberries growing that I wanted to use in some sort of dessert recipe and thought of making some wild strawberry and cream cheese Danishes.
Wild strawberries are significantly smaller than their relatives that you can find in the grocery store but they have a much stronger strawberry aroma to them. They also aren’t very sweet and have a slight bitter undertone to it which makes the flavour very interesting to play around with. I took the easy route with using this in a dessert, but you can experiment and try to transform them into a glaze for pork tenderloin.
I was lucky enough to find them already in a patch in my yard but you can find ways to get your own wild strawberry patch growing here..
Now onto the recipe!
Makes 4 pastries
INGREDIENTS FOR STRAWBERRY JAM
- 1/4 cup of water
- 1/2 cup of wild strawberries (or sliced regular strawberries)
- 3/4 cup of white sugar
INGREDIENTS FOR TARTS
- 800g of pastry dough (you can find them in the frozen section of your local grocery store)
- 1 package of cream cheese (8oz)
- 1 cup of granulated sugar
- In a saucepan, boil down the water, strawberries and sugar until it thickens, about 30 minutes.
- Cream together with a hand mixer the cream cheese and the sugar.
- Roll out the pastry dough to 1/4 inch thickness and cut into four even squares.
- You may fold the pastries into whichever shape that you like. I did two variations, a pinwheel and a one where the four corners were folded in.
- Place about 2 tablespoons of the cream cheese mixture on the centre of the puff pastry dough creating a slight well for the jam.
- Place about 2 tablespoons of the wild strawberry jam into the pastries, making sure that it does not overflow onto the puff pastry itself.
- Put all the pastries on parchment paper lined cookie sheet and bake in the oven at 425F for 15 minutes or until golden brown.
-The Piquey Eater