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CHEESY LEMON CREAM PASTRIES

CHEESY LEMON CREAM PASTRIES

I recently made a lovely lemon puree that I served with scallops and had a fair amount left over. I decided to make cheesecake type pastries and they were amazing. I completely made this up on the fly, so you will likely have some filling left because I did. If you like lemon and creamy cheeses like I do, you will love this!

Here's what you'll need

  • ½ cup cream cheese (room temp)
  • ½ cup marscapone (room temp)
  • ¼ cup sugar
  • 3 tbsp lemon puree (click here for recipe)
  • ½ tsp salt
  • 1 egg
  • 1 tbsp flour cups all pourpose flour
  • 2 tsp vanilla extract
  • 1 package puff pastry
  • 1 egg (whisked with a dash of water)

Here's how

  1. whisk together the cheeses, lemon puree, sugar, vanilla and salt until smooth

  2. CHEESY LEMON CREAM PASTRIES

    CHEESY LEMON CREAM PASTRIES

  3. whisk in the egg and beat well

  4. sprinkle in the flour and whisk well to incorporate

  5. CHEESY LEMON CREAM PASTRIES

  6. lightly flour your countertop and roll out until about half an inch thick

  7. cut into squares

  8. CHEESY LEMON CREAM PASTRIES

  9. spoon on a bit of the filling into the centres

  10. CHEESY LEMON CREAM PASTRIES

  11. brush edges with whisked egg, fold over and fork the edges to seal well and make a few slits on the tops

  12. CHEESY LEMON CREAM PASTRIES

  13. brush the tops well

  14. CHEESY LEMON CREAM PASTRIES

  15. bake them in a preheated 350° oven for 15 minutes or until golden and puffed up

  16. CHEESY LEMON CREAM PASTRIES

    CHEESY LEMON CREAM PASTRIES

  17. sprinkle on powder sugar and serve warm or at room temperature

  18. CHEESY LEMON CREAM PASTRIES

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