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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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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 youâd find in a bakery or coffee shop.Carole Sepstead, Grafton, Wisconsin Ingredients:
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
2 egg yolks |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 egg |
1 tablespoon water |
Directions:
1. Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon peel, vanilla and salt; beat on low speed until blended.
2. 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.
3. 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 10-12 minutes or until golden brown. Yield: 1-1/2 dozen.
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