A classic summer dessert but with a twist. Fresh fruit on top of a flaky, pastry crust, strawberry cream cheese, and topped with a chocolate drizzle! Treat your taste buds this summer with this refreshing treat.
Prep 15 min Bake 20-25min
Assemble 10 min Serves 4-6
1 package of pre-made puff pastry - may come in a block or a 10x10 sheet
strawberry cream cheese (sub with the flavour of your choice if you'd like)
fresh berries and fruit (strawberries, raspberries, blueberries, kiwi, etc)
1/4 cup chocolate chips - for drizzling chocolate on top
- First let the puff pastry thaw from frozen - can be done on the counter for a couple hours, but is preferably done in the fridge overnight. You want the dough to still be cool to the touch, but don't want it to crack as you unroll the sheet or as you roll out the block with a rolling pin.
- Preheat the oven to 425 degrees F.
- Roll out the block of puff pastry into a circle, or cut a 10x10 sheet into a circle using a pizza cutter. Place the dough on parchment on a baking pan.
*You can leave it as a rectangle if you don't want to fuss with the circle shape. I take the scraps and roll them into a second, smaller circle as well.
- Place the puff pastry back in the fridge for 10 minutes to get cold again - cold butter within the dough is key to epic flakiness. Poke the pastry with a fork several times evenly to help contain a bit of the puffiness.
- Bake at 425 degrees F for the 10 minutes, and then reduce the oven temperature to 375 degrees F, and bake for another 10 minutes. The pastry should be very golden brown when done. Remove from oven, and allow to cool.
- Since the pastry gets quite puffy, I flip it over to have a flat work surface, and spread a generous layer of strawberry cream cheese on top. Then place sliced fruit on top of the cream cheese. Carefully melt chocolate chips in a microwave or in a saucepan, and then spoon into a piping bag. Drizzle over top of pizza, and then serve!
This is best if eaten within a couple hours of making, but will last a couple days in the fridge. The pastry will get a bit soggy the longer it is kept.