1/2 cup softened cream cheese
(plus more for dusting) 1/4 cup of powdered sugar
An teaspoon of vanilla flavoring
one beaten egg (to make an egg wash)
granulated sugar, 1 tablespoon (optional, for topping)
DIRECTIONS: A Methodical Approach
Get the oven ready: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). To keep the pastries from adhering to the baking pan, line it with parchment paper.
Get the Filling Ready: Put the vanilla essence, powdered sugar, and softened cream cheese in a mixing bowl. Blend until even and creamy. You may adjust the sweetness of the filling by adding an additional tablespoon of powdered sugar if desired. Remove off the table.
Be ready with the Berries: Wash the berries well and pat them dry. Prepare the strawberries by hulling and dicing them. Some berries may be briefly mashed to release their juices, making the filling more jam-like.
Unfold the puff pastry sheets that have thawed and roll them out gently on a lightly floured board to smooth any wrinkles. Make a total of 18 squares by cutting each page into 9 equal pieces.
Fill the Pastry: In the middle of each square of pastry, put a spoonful of the cream cheese mixture. Before serving, garnish the cream cheese with a few berries. Overfilling makes it harder to seal the dough, so be cautious.
Make the Pastry Balls:
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