Don’t let the long title put you off. I can explain this lovely dessert pretty quickly.
Basically, I just lined a cupcake pan with spring roll pastry/wrapper sheets. Then I baked it to a crisp, golden color. Once cooled, I filled them up with a cream cheese and sugar mixture, topped off with fresh strawberries. And I ended up with little bites of almost guilt-free heaven. That’s the basic gist of this dessert.
Now, how I ended up with this dessert idea is a long story… kind of. I had bought a pack of frozen spring roll pastry sheets a while ago and conveniently forgot all about them, banished in the recesses of the freezer till now. Currently, I am on a ‘take inventory, use it up, and/or purge‘ spree, as I need to get rid of all perishables by the end of this month. By then, we will be on our way to a well-deserved vacation to India! Woo-hoo!! I will be scheduling some posts for next month and I also have a list of recipes I need to get my mom to cook for me. I shall keep you posted!
Meanwhile, purging the freezer and fridge is turning out to be a good exercise. I have been finding some lovely surprises along the way. Now, don’t think that I don’t clean my fridge regularly. I do. It’s just that, after cleaning, I just stuff all of them right back inside! Does that happen to you?
A few months back, I had tried freezing some fruits and vegetables. They have been inspiring some interesting meals and desserts over the past few days. A neatly frozen bunch of curly kale was used up in a Greek avgolemono soup (I highly recommend this recipe, by the way) and some crispy kale chips. Some frozen strawberries ended up as a compote to go with mini cheesecake cupcakes (yes, the recipe will be up shortly). Now, If only I can figure out what to do with all the butter and cheese left in the fridge. I think tomorrow’s breakfast will be grilled cheese sandwiches!
Buried under all that, was this packet of spring roll sheets. I used most of them for some oven-baked spring rolls. Now the spring rolls is a long story in itself, but I will be re-creating them later, and shall post a recipe then. The rest of the sheets went into this light dessert.
So, back to the dessert now. There is something about the slightly salty crunchiness of the pastry sheets that goes really really well with the cream cheese. You can even add a drizzle of honey, some shaved chocolate or any kind of macerated berries on top. Yum!
These will be gone in just a bite (or two, really)! Something like this has been in the back of my mind ever since I made these savory mini Phyllo tart appetizers.
CREAM CHEESE FILLED SPRING ROLL PASTRY CUPS
You will need: (To make 12 cups)
- Spring roll pastry/wrapper sheets – 3
- Cream cheese – 3/4 cup, roughly
- Sugar – 3 tbsp (or more, as per taste)
- Strawberries – a few ripe ones
- Pre-heat the oven to 400 deg.F.
- Cut each pastry sheet in four, to fit your cups. If they are frozen, make sure to thaw them properly before cutting.
- Line each cup in the cupcake pan with the pastry pieces. Bake for 5 minutes. Remove onto a wire rack and cool completely.
- Meanwhile, beat the cream cheese and sugar together. Once the cups are cool, spoon a little of the cream cheese mixture into each cup. Top with freshly chopped berries.
The recipe can easily be scaled up for a party. Make these for an easy dessert or even as a cold appetizer.
How’s that for a simple sweet treat? Can you think of any more ideas to improve on these?
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- 52 Mantels
- Living Well Spending Less
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- The Novice Gardener
- Tatertots and Jello
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn