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| 1 Pkg. | Frozen Puff Pastary Sheets, thawed |
| 1 | Egg Wash (1 egg mixed with 1 Tbsp water) |
| 8 Oz. | Cream Cheese, softened |
| 2 Tbsp. | Powdered Sugar |
| 2 Tbsp. | Almond or Raspberry liqueur |
| 12 | Strawberries, hulled and halved * |
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| 1. |
Preheat oven to 425 degrees. Unfold pastry sheets; roll out just to smooth out fold lines. Place 1 sheet on parchment paper-lined baking sheet; brush with egg wash. |
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| 2. |
Cut four 1 inch wide strips from other sheet. Twisting slightly, arrange strips to form border on pastry sheet. Press lightly to adhere; brush with eg wash. Pierce pastry with tines of fork. Refrigerate while oven is heating, then bake for 10 to 15 minutes. Let cool completely. |
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| 3. |
In medium bowl, combine cream cheese, powdered sugar and liqueur. Spread over cooled pastry. Arrange fruit on top. * ( You may decide to also use raspberries, blueberries, or any other berry fruit instead of or in combination with the strawberries) |
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| 4. |
Place about 3 tablespoons white chocolate chips in self-sealing plastic sandwich bag. Microwave on high until almost melted. Neading bag to melt completely .Cut a tiny hole in one corner bag; drizzle over tart. Repeat with semisweet chocolate. |
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| 5. |
** For a garnish, use a star shaped cutter on leftowver pastry. Paint with a mixture of beaten egg yold and food coloring. Prinkle with cinnamon-sugar; bake. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pastry
Bake Time: 10 Minutes
Servings: 10
Prep. Time:
Utensils:
Notes: |
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