Pie Filling

Recipe—Strawberry Cream Crumb Bars

It’s summertime and I have strawberries on my mind! I could eat strawberry anything but these Strawberry Cream Crumb Bars are really something else. Growing up I loved loved LOVED those strawberry shortcake frozen dessert bars that have the crumbly shortbread coating on the outside. Anyone else ever have those? This simple recipe is those embodied in a dessert bar. Crumbly buttery cookie exterior with a sweet and creamy center. These are a perfect summer treat that everyone will love!

Note: These are delicious with any flavor of pie filling so feel free to use your favorite! These cut great with a pizza cutter when cooled.

INGREDIENTS
1 c brown sugar
3 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter, melted
1 c sour cream
1/2 c sugar
2 eggs
1 tsp vanilla
2 c strawberry pie filling

STEPS

Preheat oven to 375º.
Line a 9” x 13” baking dish with foil and spray with some nonstick cooking spray.
In a medium mixing bowl, stir together the brown sugar, flour, baking soda, baking powder, and salt.
Drizzle the melted butter over the dry ingredients and stir to combine. (The dough should be crumbly.)
Set aside 1 1/2 cups of the crumbly dough for the topping and press the remaining dough edge to edge into the bottom of the foil lined baking dish.
In a separate bowl, whisk together the sour cream, sugar, eggs, and vanilla until evenly combined.
Spread the cream filling over the crust.
Place dollops of the strawberry pie filling over the cream.
Using a spoon, gently swirl the pie filling and the cream together making sure not to over mix.
Sprinkle the remaining dough crumbs over the top evenly.
Bake for 25–30 minutes or until the tops begin to brown and the center is set.
Allow the bars to cool completely in the baking dish.
Once the bars have cooled, lift the bars by the foil out of the baking dish, transfer to a cutting board, and cut into squares.
Store the bars in the fridge until ready to serve.

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

Preheat oven to 400º.
On a lightly floured cutting board, unfold the puff pastry sheets.
Cut each sheet into 9 equal squares so you have 18 total.
With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
Using a fork, poke each pastry square 3–4 times in the middle.
Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
In the middle of each square, place a large spoonful of the pie filling.
Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
Beat the egg and water together in a small bowl.
Brush the edges of each pastry with the egg wash.
Bake for 15–20 minutes or until golden brown.
Remove the pastries from the baking sheet and allow to cool.