I found this recipe in a breakfast cookbook bought on a whim from the bargain bin on Boxing Day. In the book, these are a brunch item, but I thought if you drizzled a lemon glaze and accessorized with pistachios, it might become a prime time dessert appetizer. And oooooh baby, was I ever right.

1. In a medium saucepan, combine 1/3 of the strawberries, honey, lemon peel, and salt. Cook over medium heat, stirring regularly, until strawberries have cooked down into a smooth, thick consistency. Add remaining strawberries and let simmer for 5 minutes; you want the fruit to soften but hold its shape. Remove from heat, then stir in rose water and put aside to cool.
2. In a small mixing bowl, beat cream cheese with egg yolk, vanilla and powdered sugar. Set aside. In another small bowl, whisk large egg with a splash of milk. Set aside.
3. Roll out the sheets of puff pastry and cut each unto 9 equal pieces. Transfer pastries to baking sheets lined with parchment. Keep pastry in the fridge while you work on the first tray. Using a sharp knife, score creating a 1/3” border. Lightly brush the border with your egg wash. Dollop a tablespoon of cream cheese in the centre of each piece of pastry filling the inside of the scored border. Place into the freezer.
4. Pre-heat the oven to 400℉. Once the oven is heated, remove pastries from the freezer. Spoon strawberry filling atop the centre of each pastry. Bake pastries for 15 minutes, or until they are golden brown.
5. Once pastries have completely cooled, in a small bowl combing powdered sugar with lemon juice and milk. If too thick, heat in microwave for 10 to 15 seconds. Then drizzle over pastries. Finish with a light dusting of crushed pistachios.