These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you’d find in a bakery or coffee shop.—Carole Sepstead, Grafton, Wisconsin
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 2 large egg yolks
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
Directions
- Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended.
- On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square.
- Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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