Strawberry Cream Cheese Crostata is a pie crust, cream cheese filling, and canned strawberry pie filling. It is also called a galette.
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Servings: 8servings
Calories: 313kcal
Ingredients
21oz.can strawberry pie fillingI prefer Wilderness brand for any canned pie filling that I purchase
8oz.cream cheesesoftened
1egg yolk
2Tbs.granulated sugar
1tsp.vanilla extract
1roll 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 (13x18 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.