Strawberry Cheesecake Pastry Petals
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Welcome to my second entry for Wick’s Pies Food Bloggers Recipe Challenge. I’m one of 30 bloggers to qualify for the challenge. This is an enter for their dessert category. All things sweet for this one!
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Wick’s Pies is an award winning pie crust company. #1 Pie Shell in the US 3 years in a row at the National Pie Championships!! Pick your pie, I say pick Wick’s!!!!
A few years ago, I participated in Wick’s Pie Crust Recipe Challenge. I am honored to say I won their Breakfast category with my Sunny-Side Up Breakfast Pie Crust Roll Ups! This year the categories are Pot Pies and Dessert. My first entry for this year is White Chicken Chili and Cornbread Pot Pie with Cilantro Lime Chimichurri. Check out my recipe!!
The fun part of this recipe is the combination of a graham cracker crust mixture and no bake cheesecake filling with a fruit jam for lots of flavor all wrapped up in pastry dough.
I only made these with strawberry jam but I am certain that you could use most any jam. In fact, I think even a marmalade would go great in these pastry petals.
Each petal comes together after filling, slicing and then folding over each cut to the center. It may seem a bit full and messy but trust me, you want it all.
I’ve seen techniques like this before using a bread dough and puff pastry. So I thought why not use a pie dough. It works!! I like to use a chop stick as my guide but you can make the folds without it.
Once the pastry petals are all shaped, place them on a baking sheet with parchment paper, brush with the egg wash and topped with the remaining graham cracker crumble and turbinado sugar and bake. When the petals are done, transfer them to a cooling rack.
I love the crispy top the petals get once baked. The turbinado sugar adds that extra crunchy texture and sweet finish. Serve them warm out of the oven, rested to room temperature or even chilled.
The filling peeks out just enough to say “Hi, I’m full of goodness inside, take a bite!!”. For presentation, you can arrange the Strawberry Cheesecake Pastry Petals like a flower and fill the center with fresh strawberries and mint.
You can find Wick’s Pie on several social media platforms:
Website: https://www.wickspies.com/
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Strawberry Cheesecake Pastry Petals
Makes 6 Pastry Petals
6 Wick’s 8” dough circles, thawed
Graham Cracker Crumble::
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
Sweet Cream Cheese Spread:
- 1-8 oz package cream cheese, room temperature
- 1 tablespoon milk
- 1/2 cup powdered sugar, measured and sifted
- 1 teaspoon vanilla extract
Also:
- 3/4 cup strawberry jam, slightly warmed
- 1 egg plus 1 tablespoon of water, whisked
- 2 tablespoons turbinado sugar
Optional garnish, fresh whole strawberries and fresh mint leaves
In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter until well combined. Set aside.
In a mixer, add in the cream cheese, milk, powdered sugar and vanilla extract. Whip until smooth and combined. Set aside.
Heat oven to 375 and begin assembling the pastry petals.
Place the Wick’s 8” dough circles on a working area. Add approximately 2 tablespoons of the graham cracker crumble over the dough. (Save some back for the topping) Spread evenly and use a rolling pin to lightly press the crumble into the dough.
Spread half of each dough circle with the sweet cream cheese spread. Then top the sweet cream cheese bread with the warmed strawberry jam. (Heat the jam for 20-30 seconds in a microwave and stir until smooth).
Fold the dough circle over to inclose the fillings. Use a knife or pizza cutter to make 4 slices while still leaving the shape.
To fold into shape, it is helpful to use a dowel or even a chop stick to focus on the center. Starting at the smallest end, bring each side one the other, continue to bring each cut over the center and on top of the other.
When finished shaping, place on a baking sheet that is lined with parchment paper. Brush each with the egg/water mixture. Add some of the graham cracker crumble down the center of each petal. Lastly sprinkle the turbinado sugar over the entire pastry petal.
Bake for 24-27 minutes and golden brown. Enjoy warm, room temperature or chilled.
