Strawberry and Cream-Cheese Pastry Cups
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 20small packaged pastry cups, each about two inches in diameter (see note)
- ¼cup red currant jelly
- ¼pound soft cream cheese, Philadelphia style
- 20small, red ripe strawberries, stems removed
Nutritional analysis per serving (20 servings)
294 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the pastry cups on a flat dish.
- Step 2
Heat the jelly in a small heavy saucepan until melted. Brush the inside of each pastry cup with a light coating of jelly.
- Step 3
Cut the cheese into 20 equal-size pieces, each about one teaspoon. Add one piece of cheese to each pastry cup. Flatten each piece to fill each cup and to smooth over the top.
- Step 4
Top each cheese-filled pastry cup with a strawberry.
- Step 5
Brush the top of each strawberry all around with the melted jelly.
- The store-bought pastry cups used by Mrs. Patterson are made in the Netherlands and bear the trade name Jos Poell.
Private Notes
Comments
Hi Craig. This recipe sounds So good!! I can't wait to try it!! I'll let you know how well they were liked. I can honestly say that they will be LOVED!