Description
A classic breakfast treat that’s a cinch to make at home!
Prep time does not include 40 minutes inactive time.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 package (17 1/3 Oz. Size) Puff Pastry Sheets
- 8 ounces, weight Cream Cheese
- ¼ cups Sugar
- 1 Egg Yolk
- 1 teaspoon Lemon Juice
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Almond Extract
- 1 whole Egg
- 1 Tablespoon Water
- 1 pinch Fine Sea Salt
Preparation
Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes.
Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF.
In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth.
Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet.
Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash.
Bake for 18 minutes, rotating the sheets at around 10 minutes.
Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.
