Pepperidge Farm puff pastry is a guilty pleasure of mine. It may be vegan, but it’s not healthy, seeing as it is made almost entirely of white flour and vegetable oil. I can’t help but love it though, as it’s really easy to work with and makes the most elegant desserts and savory appetizers. I just keep it to only a box or two a year; it’s definitely a special occasion item.
To make my little cheesecakes, first I cut circles with my largest biscuit cutter and then I carefully crimped the edges upward to make little tart shells. Guess what happens when you cut puff pastry with a biscuit cutter? It puffs up into biscuits! Who knew?
So, now that I didn’t have cute little tart shells to work with, it was time for plan B. I tore each “biscuit” in half, turned the tops upside-down, and made two-bite pastries. We inhaled these.
2 ounces (1/4 container) Tofutti Better Than Cream Cheese
2 tablespoons Earth Balance margarine
1 1/2 teaspoons Cream De Cocoa
3/4 cup powdered sugar (i.e. powdered evaporated cane juice)
2 cups sliced strawberries
Thaw out the puff pastry according to instructions on the box. Preheat oven to 400 F.
Roll out puff pastry sheet about an inch larger in each direction. Using a 3-inch biscuit cutter, cut out as many circles as you can. Pinch the edges of the circles in 6-8 places each and transfer to a lightly oiled baking sheet.
Bake for 12-15 minutes or until puffed and golden. Cool.
In an electric mixer, combine the cream cheese, Earth Balance margarine, Cream de Cocoa and powdered sugar.
Open up each circle of pastry into two circles. Place crispy side down. Spoon a teaspoon of the cream cheese icing onto each pastry circle. Top with 2 or 3 strawberry slices. Drizzle a bit of icing over the top.