Deep Fried Strawberry Cheesecake Pies (Printer-friendly)
Crispy golden pastries with creamy cheesecake and fresh strawberry filling
# What You’ll Need:
→ For the Filling
01 - 4 oz cream cheese, softened
02 - 2 tbsp granulated sugar
03 - 1 tsp vanilla extract
04 - 4 oz fresh strawberries, hulled and diced
05 - 1 tbsp strawberry jam
→ For the Dough
06 - 2 cups all-purpose flour, plus extra for dusting
07 - 1 tbsp granulated sugar
08 - 1/2 tsp salt
09 - 1/4 cup unsalted butter, cold and diced
10 - 1/2 cup cold water
→ For Frying and Assembly
11 - 1 egg, beaten
12 - Vegetable oil, for deep frying
13 - Powdered sugar, for dusting
# How to Make It:
01 - Beat cream cheese, sugar, and vanilla extract in a medium bowl until smooth and creamy. Gently fold in diced strawberries and strawberry jam until evenly distributed. Refrigerate filling while preparing dough to maintain firm texture.
02 - Combine flour, sugar, and salt in a mixing bowl. Cut cold diced butter into the flour mixture using a pastry cutter or fingertips until coarse crumbs form. Gradually add cold water, mixing until dough comes together. Form into a disk, wrap, and refrigerate for 15 minutes.
03 - Lightly dust work surface with flour. Roll chilled dough to 1/8-inch thickness. Using a round cutter or small bowl, cut out eight 5-inch diameter circles. Re-roll scraps if necessary to yield all eight circles.
04 - Place a heaping tablespoon of chilled cheesecake filling in center of each dough circle. Lightly brush edges with beaten egg. Fold dough over filling to create half-moon shape. Press edges firmly with fork tines to seal completely, preventing filling leakage during frying.
05 - Pour vegetable oil into deep fryer or heavy pot to depth of 3 inches. Heat oil to 350°F. Fry pies in batches of 2-3 for 2-3 minutes per side until deep golden brown. Transfer to paper towel-lined plate to drain excess oil.
06 - Allow pies to cool for 5 minutes. Dust generously with powdered sugar while slightly warm. Serve immediately for optimal texture, or cool completely before serving. Best enjoyed the same day.
# Expert Tips:
01 -
- That moment when you break through the crispy crust into cool strawberry cheesecake filling is absolutely worth the effort
- These pies look impressive but come together faster than you'd think, especially if you prep the filling ahead
02 -
- Oil that's too hot will burn the crust before the filling heats through, while oil that's too cool makes these grease bombs
- If any filling leaks during frying, remove it from the oil immediately or it will burn and affect the flavor of subsequent batches
03 -
- Double-crime the edges with your fork to create that bakery-style sealed appearance
- Let the pies drain at an angle on paper towels so excess oil drips away from the crimped edge