Let me start out by saying, these dreamy, creamy tarts look like heaven… but they were NOT heavenly to take pictures of. The lighting was best outside, so outside I went- No one warned me that it was the windiest day EVER. These tarts almost ended up all over the lawn. The worst was when I could hear a massive gust coming right before I had a good setup in place. Man oh man… but hey- it worked out.
It’s a little nerve racking when you’re sorta of… uhh.. making up a recipe as you go along, (which is what happened in this case…)- I referenced a few recipes and figured it’d be fine, but you just never know. Let me just say, these are MORE than fine. In my husband’s exact words…. “Whoa, these are REALLY good! And I normally don’t like crap like this.”
….uhhh, thanks? (But it’s true. Chocolate chip cookies are the way to his heart, and that’s usually about it.)
These are perfect for Valentine’s Day, and as proven by the hubs, guys and girls alike will love ’em. I personally recommend going for the homemade strawberry filling if you can. It doesn’t take long and it tastes GREAT: sweet and a little tart… in a lip smackin’ kinda way….
Feel free to play around with the filling flavor with these, blueberries & cream would be fantastic! 😉
- 1 (8 oz.) tube crescent rolls
- 1 (8 oz.) package cream cheese, softened
- ½ cup sugar
- ½ teaspoon almond extract
- 1 (21 oz.) can strawberry filling (See below for homemade filling instructions)
- ½ cup powdered sugar
- 2 Tablespoons milk or water
- Preheat the oven to 350 degrees.
- Mix the cream cheese, sugar, and almond extract and set aside.
- Unroll the crescent rolls and press all of the perforated edges together until it's formed into one big rectangle.
- Place the crust on a baking sheet and bake for 8 minutes.
- Remove the crust from the oven and spread the cream cheese mixture over it, it gets easier to spread as it heats up from the crust 😉
- Spread the strawberry filling on top of the cream cheese mixture, feel free to make it look swirly 😉
- Bake in the oven for another 7 minutes or so, until the crust is a light golden brown.
- Remove from the oven and let cool completely. Meanwhile, whisk the powdered sugar and milk together until an icing forms.
- Drizzle the icing over the cooled cheesecake bars, and serve!
- 1 cup strawberries, mashed
- ¾ cup water
- ¾ cup sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
- ½ cup sliced strawberries
- Combine the mashed strawberries and water in a saucepan and bring to a boil. Simmer for 3 minutes, then drain the juice into a separate cup. (Add extra water to the juice to make a cup, if you don't quite have enough). Discard the strawberry pulp that you separated from the juice.
- Pour the juice back into the saucepan and mix in the sugar, cornstarch, lemon juice, and salt. Bring to a boil for 3-5 minutes, stirring constantly, until it thickens. Remove from the heat and let it cool sightly before mixing in the sliced strawberries.
Recipe Adapted from: AllRecipes.com & JuliesEatsAndTreats.com