Strawberry and Cream-Cheese Pastry Cups

By Craig Claiborne

Published September 4, 1984

Total Time
20 minutes
Rating
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Ingredients

Yield:20 filled pastry cups

  • 20 small packaged pastry cups, each about two inches in diameter (see note)

  • ¼ cup red currant jelly

  • ¼ pound soft cream cheese, Philadelphia style

  • 20 small, red ripe strawberries, stems removed

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 6 milligrams cholesterol; 103 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 50 milligrams sodium; 1 gram protein; 3 grams sugar

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

  1. Step 1

    Arrange the pastry cups on a flat dish.

  2. 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.

  3. 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.

  4. Step 4

    Top each cheese-filled pastry cup with a strawberry.

  5. Step 5

    Brush the top of each strawberry all around with the melted jelly.

Tip

  • The store-bought pastry cups used by Mrs. Patterson are made in the Netherlands and bear the trade name Jos Poell.

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Comments

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Cherie

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!

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