Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Aug. 31, 2011

We love this one. I only changed one thing, I used butter flavored crescents instead of puff pastry shells. They were fab. One of my friends told me when I bake again she especially wants these.

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Reviewer:

KiSsDaCoOk

Reviewed: Aug. 7, 2011

This is a quick, easy dessert. I'm serving it this afternoon at a family BBQ. I followed the recipe exactly this time, next time I would substitute Almond Extract for all, or part, of the Vanilla Extract. The Puff Pastries are simple to make, which adds to the ease of the recipe. However, I think I will try it with homemade Cream Puffs next go around. All in all, a keeper.

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Lewistown, Montana, USA

Living In: Sonora, California, USA

Reviewed: Jul. 1, 2011

i couldn't find the shells so i just used squares of puff pastry. so good! also good with a berry mixture.

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Reviewer:

la belle vie

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: May 27, 2011

Along with another recipe, the cream filling never came out the way it said it would.

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Reviewer:

Tracey

Reviewed: Nov. 7, 2010

YUM!! How easy are these? And everyone liked them. I couldn't not find any puff pastry shells last minute so I used mini graham cracker pie shells. They were like little strawberry pies, so pretty. Next time I may add just a hint more suger to the cream.

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Reviewer:

M_Ellery

Reviewed: Jul. 18, 2010

WOW!! VERY IMPRESSIVE!! I made these for a small dinner party. Although there are a lot of steps to this recipe, they are all very easy and all can be done ahead. I filled the shells 4 hours ahead of serving and was pleased that they didn’t get soggy. Then to serve, I drizzled the plate with some chocolate syrup, placed the filled shell on the plate, spooned strawberries over including some of the accumulated juices, added another dollop of the cream cheese mixture, topped with the pastry top and a sprig of lemon balm! Beautiful!! I hope the picture I am posting does this justice. Trust me, this one’s a showstopper!! Oh, and very yummy too! For extra decadence, serve some additional chocolate syrup at the table!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 29, 2009

Excellent. I just made these. The first time always takes longer, next time...and there WILL be a next time, it will be much quicker. I used both the puff pastry shells, which I have used before and am fond of, and the graham shell. As with a previous review, I brushed them with egg white and baked them for about 5 min. I do think the graham adds a bit more flavor, but the pastry has great presentation. The filling is really good. We pick huckleberries in my part of the country, and am always looking for recipes to use them with. Going to try it with a huckleberry topping this summer. Give this recipe a try!

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Reviewer:

Moxie

Reviewed: Feb. 23, 2009

This had a bunch of steps but it came out fabulous. I did not have the puff pastry shells - so I used Dunkin Hines white cake mix to make cupcakes (I prefer it to the yellow cake mix). I did not add the sugar to the strawberries as they were already sweet! I used toffuti cream cheese to keep it non-dairy and added a couple of drops of red food coloring to the cream cheese mixture to make it pink. I followed the instructions of piping the filling and adding the strawberries, and served it right away! It really was a big hit!

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9 users found this review helpful