Prep Time: 20 mins
Cook Time: 20-30 mins
½ tub of vegan cream cheese
2 tbsp strawberry jam
4 sheets vegan-friendly puff pastry
1 punnet of fresh strawberries, washed and hulled
1 tbsp sugar
Preheat the oven to 180C/355F (conventional) and 160C/320F (fan forced)
Mix together the cream cheese and strawberry jam in a bowl with a spoon and set aside.
To make the shape of the pastry, use a sharp knife to cut out 2 pieces of the same shape (whichever shape you would like it to be). With one of the shapes, cut out the center allowing for a thick border, as this will be what stops the filling from spreading.
On a lined baking tray, lay the piece of pastry with the cut out center on top of the other piece, and then using a fork, poke 4 holes into the base of the pastry to allow for even cooking.
Spread out the cheesecake filling onto the pastry using a spoon, making sure that it stays within the pastry border.
Thinly slice the strawberries, and arrange evenly on top of the pastries. Sprinkle sugar over the border of the pastries
Cook in the oven for approximately 20-25 minutes turning the trays halfway, until the pastry is golden brown and puffed.
Allow the pastries to cool slightly, and these can be eaten still warm or after being refrigerated. Enjoy!