Strawberry Cream Cheese Crostata is a pie crust, cream cheese filling, and canned strawberry pie filling. It is also called a galette.
It is made by layering a store-bought ready-to-bake pie crust on the bottom, cream cheese filling in the center, and the top spread with canned strawberry pie filling. Talk about an easy and beautiful dessert!
Strawberry Cream Cheese Galette
There is nothing that says SUMMER louder than a good strawberry dessert, in my opinion. Here’s an easy free-form dessert that comes together in minutes, and you only need 6 ingredients!
This recipe is the perfect recipe for strawberry and cream cheese lovers and makes the perfect strawberry cream cheese pastry. Some may call this a crostata and some may call it a galette.
Either way, this homemade strawberry and cream cheese recipe will leave you hungry for more!
Strawberry Galette
- I love crostatas or galettes because, technically, they are PIE (and who doesn’t love pie?!), but without all the work.
- This recipe calls for basic ingredients that are easy to keep on hand for when you gotta whip up a quick and snazzy dessert for the gang or company.
- You can customize this fruit dessert just by changing up the canned pie filling you use on top.
Strawberries Cream Cheese Pastry
Grab these ingredients for your Strawberry Cream Cheese Crostata:
- Canned strawberry pie filling (may substitute any pie filling you prefer)
- Cream cheese
- Egg yolk
- Sugar
- Vanilla
- Refrigerated pie crust (that comes in roll)
Strawberry Galette or Crostata
Preheat the oven to 400 degrees F. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and sugar together; add the egg yolk and vanilla, beating until well incorporated and the filling is smooth.
Meanwhile, remove the roll of pie crust dough from refrigeration and unwrap; open the can of pie filling. Place a sheet of parchment paper onto your work surface. Using your favorite rolling pie, roll the pie crust dough out over the parchment paper, until it’s about 11-12 inches in circumference. Don’t worry if it’s not perfectly round in shape.
Now, grab one side of the parchment paper and slide the pie crust onto a large, rimmed baking sheet (13×18 inches in size). Spread the prepared cream cheese filling over the pie crust, leaving about an inch edge all the way around. **This is so you can fold it over to make the crostata edge before baking.
Spoon the strawberry pie filling evenly over the top of the cream cheese filling.
Now, gently fold the pie dough up and over the filling, forming the edge. The center of the crostata will be open to show the pretty strawberry pie filling.
Bake the crostata or galette, uncovered, on the center oven rack for 35-40 minutes or until the crust on the top and bottom is nicely golden brown. Remove to a cooling rack and cool completely so the cheesecake filling can set.
Serve the crostata or galette sliced into wedges (like you’d slice and serve a pie), topped with whipped cream or vanilla ice cream. **Crostata can be served slightly warm, if preferred.
More Easy Strawberry Desserts
From Fresh and Easy Strawberry Pie and Farmhouse Strawberry Crumble, to White Chocolate Strawberry Poke Cake, I’m all about it. Easy dessert recipes are a must when you need something sweet for your family or guests stopping by.
Here are a few more I love:
Strawberry Angel Food Dessert – A favorite summer strawberry dessert at our house, this sweet treat is absolutely refreshing on a hot evening.
Stawberry Gello Pretzel Salad – A sweet and salty pretzel base with a creamy layer topped with sliced strawberries and jello.
Aunt Sue’s Strawberry Slab Pie – A strawberry pie that is very easy to serve since it’s cut into squares that lift right out of the cookie sheet.
Strawberry Cream Cheese Crostata
Ingredients
- 21 oz. can strawberry pie filling I prefer Wilderness brand for any canned pie filling that I purchase
- 8 oz. cream cheese softened
- 1 egg yolk
- 2 Tbs. granulated sugar
- 1 tsp. vanilla extract
- 1 roll refrigerated ready-to-bake pie crust
Instructions
- Preheat the oven to 400 degrees F. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and sugar together; add the egg yolk and vanilla, beating until well incorporated and the filling is smooth.
- Meanwhile, remove the roll of pie crust dough from refrigeration and unwrap. Place a sheet of parchment paper onto your work surface. Using your favorite rolling pie, roll the pie crust dough out over the parchment paper, until it's about 11-12 inches in circumference. Don't worry if it's not perfectly round in shape.
- Now, grab one side of the parchment paper and slide the pie crust onto a large, rimmed baking sheet (13×18 inches in size).
- Spread the prepared cream cheese filling over the pie crust, leaving about an inch edge all the way around. (This is so you can fold it over to make the crostata edge before baking.)
- Spoon the strawberry pie filling evenly over the top of the cream cheese filling. Now, gently fold the pie dough up and over the filling, forming the edge. (The center of the crostata will be open to show the pretty strawberry pie filling.)
- Bake the crostata, uncovered, on the center oven rack for 35-40 minutes or until the crust on the top and bottom is nicely golden brown. Remove to a cooling rack and cool completely so the cheesecake filling can set.
- Serve the crostata sliced into wedges (like you'd slice and serve a pie), topped with whipped cream or vanilla ice cream. **Crostata can be served slightly warm, if preferred.
Nutrition
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CHEF ALLI
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