Cheesecake Crowns
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
YIELD: 1 dozen.
These elegant dessert pastries are so easy to make, but no one will believe it! I've served the fruit-filled crowns at brunch as well as after dinner.
Ingredients
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3 sheets frozen puff pastry, thawed
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1/2 cup all-purpose flour
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1/2 cup finely chopped pecans
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1/4 cup packed brown sugar
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1/2 teaspoon ground cinnamon
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1/4 cup cold butter
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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3 large eggs, room temperature, lightly beaten
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6 teaspoons vanilla extract
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1/4 cup confectioners' sugar
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1-1/2 to 2 teaspoons water
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Optional: Fresh berries and apricot jam
Directions
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1.
Preheat oven to 400°. Unfold pastry; cut each into 4 squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan.
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2.
In a small bowl, combine flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle about 1 tablespoon into each muffin cup. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups.
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3.
Bake until filling is almost set and pastry is golden brown, 20-25 minutes. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set.
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4.
For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. If desired, toss berries with apricot jam to coat; place on top of pastries. Drizzle with glaze. Refrigerate leftovers.
Nutrition Facts
1 pastry: 699 calories, 44g fat (18g saturated fat), 114mg cholesterol, 431mg sodium, 66g carbohydrate (26g sugars, 5g fiber), 11g protein.
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