Flaky pastries topped with a creamy fromage blanc and honey-soaked strawberries, then drizzled with balsamic vinegar and more honey!
- (1) sheet store-bought puff pastry, thawed
- 8 oz (227g) fresh strawberries, hulled and cut into quarters
- 1 tablespoon honey (20g), more for drizzling
- 1 cup fromage blanc cheese (200g) — mine’s from Cowgirl Creamery!
- 1 large egg (48g), lightly whisked for egg wash
- Granulated sugar for sprinkling
- Balsamic vinegar/vinaigrette for drizzling (I used a local fig-infused one!)
- Fresh or dried basil (optional—mint would be good too)
- Preheat the oven to 450°F. Prep a large baking sheet with parchment paper, set aside. Place your hulled and cut strawberries into a small bowl, pour the tablespoon of honey over top, and toss to evenly coat. Set aside to soak for a bit.
- Roll your thawed sheet of puff pastry into a large 12x10in. rectangle. Then cut into (6) pieces, roughly 4x5in each, and place onto your prepared baking sheet. With a small knife, lightly score a 1/2 in. border around the inside of each piece, careful not to cut all the way through.
- Place the baking sheet with your pastries in the fridge for 15 minutes to keep cold/firm up a bit. Then take them out of the fridge. Using a fork, poke 3-4 roles of holes in the middle of each pastry to keep the middles from puffing up too much.
- Spoon 2 tablespoons (~30g) of fromage blanc onto each pastry, spreading to fill the middles, but avoiding the borders. On each, spoon 2 tablespoons (~22-24g) of your honeyed strawberries on top of the cheese. Fill in any gaps with leftover strawberries as needed.
- With either a pastry brush or your finger, apply a light egg wash around the border of each pastry and lightly sprinkle the borders with granulated sugar.
- Bake at 400°F for 15-20 minutes (or until desired browning). Once out of the oven, let cool on the baking sheet for 10 minutes and then carefully move pastries to a separate rack to cool completely.
- When ready to eat/serve, drizzle your balsamic vinegar/vinaigrette and more honey over the top of each pastry as desired, and then sprinkle some fresh or dried basil on top. Enjoy!
- Best enjoyed/eaten day-of, but will keep in the fridge for a few days stored in an airtight container. Bear in mind you’ll lose some of the flaky texture from the pastry and softness from the strawberries after the first day.
- I used dried basil for my herb of choice because it’s what I had on hand! Fresh basil and even mint would pair wonderfully as well!
- Again, if you need help with how to score your pastries, check out my tips on a previous recipe here!
Keywords: pastries, pastry, puff pastry, strawberries, strawberry pastries, strawberry pastry, strawberry recipe, fromage blanc, cowgirl creamery, cream cheese, honey, balsamic vinaigrette