Lemon cheesecake pastry pockets

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Delicious, refreshing and easy lemon cheesecake pastry pockets recipe made with store-bought puff pastry in no time. Perfect for breakfast, brunch, afternoon tea, dessert or as a snack.

Last Thursday was a public holiday in Bavaria and my parents in law spend half a day with my daughter. As a thank you, I made lemon cheesecake pastry pockets. Because my father in law is a huge fan of sweet – cheesy baked treats.

This cheesecake pastry pocket recipe flavored with lemon juice and zest..

• is refreshing
• is so simple to make
• comes together in just 20 minutes including preparation time. Ideal for last minute guests.
• uses only 6 ingredients: store-bought puff pastry, egg yolk, corn starch, sugar, organic lemon and sour cream. You could also use vanilla essence instead of lemon and add fruits from berries, peaches, cherries to raisins to your cheesy mixture.

What are cheesecake pastry pockets

Cheesecake pastry pockets known as Quarktaschen are found in almost every bakery in Bavaria, Germany. They are normally made with quark and homemade puff pastry. Quark is a light and creamy cheese, low in fat and high in protein. Since quark is not found everywhere, I’ve made this recipe with sour cream. The pastry pocket forms changes, based where you are in Bavaria.

German sweet cheese pastry pocket recipe

Yield: 8 pastry pockets
Prep Time: 5 min
Bake Time: 15 min at 200 °C (395 °F)

Ingredients for lemon cheesecake pastry pockets

1 store-bought puff pastry (fresh, ca. 275 g/ 10 oz)
200 g (7.1 oz) sour cream
½ organic lemon
2 tablespoons sugar
1 egg yolk
1 tablespoon cornstarch (cornflour)

You’ll also need

1 egg yolk, lightly beaten, to brush the pockets
½ teaspoon sugar to sprinkle before baking
Powdered sugar for dusting
a parchment paper
Baking sheet
Bowl
Spoon
Pastry brush
Grater
Sharp knife
Folk and water to dip in

How to make lemon cheesecake puff pastry pockets

Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat.
In a bowl combine sour cream, sugar and corn starch and mix well. Stir in egg yolk and set aside. Using a grater or sharp knife zest half organic lemon and add to the cheese mixture. Using your hands squeeze out the lemon juice from lemon that you previously zested into the bowl with the filling and stir well.

Hint: If your sour cream is runny, try to strain it through cheesecloth before usage.

Unfold or unroll puff pastry. Lightly roll out with a rolling pin or empty glass bottle on all sides (always starting from the middle) and cut it into 8 rectangles.

Spread one tablespoon sour cream mixture in the middle of each rectangle. Fold each rectangle lengthwise, in the middle and transfer to a baking sheet lined with parchment paper.

Dip the fork in water and gently press the edges of each pocket together to close tightly. Brush with egg yolk and sprinkle with sugar.

Bake for 15 minutes.

Dust with powdered sugar and serve.

More puff pastry recipes

• Spinach feta pinwheels
• Pizza Rolls
• Apple Pastry Rolls
• Tomato Mozzarella Basil Squares
• Ham And Cheese Pastry Sticks

Print Recipe

Delicious, refreshing and easy lemon cheesecake pastry pockets recipe made with store-bought puff pastry in no time. Perfect for last minute guests.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: afternoon tea, Breakfast, Brunch, Dessert, Snack

Cuisine: German

Keyword: cheesecake pastry, how to, kid-friendly, puff pastry dessert, quarktaschen

Servings: 8 Pastry pockets

Author: Ester from esterkocht.com

Equipment

• Grater
• spoon
• Fork
• Bowl
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife
• Rolling pin/ empty glass bottle

Ingredients

• 1 store-bought puff pastry (fresh, ca. 275 g/ 10 oz)
• 200 g (7.1 oz) sour cream
• ½ organic lemon
• 2 tablespoons sugar
• 1 egg yolk
• 1 tablespoon cornstarch (cornflour)

You'll also need

• 1 egg yolk lightly beaten
• ½ teaspoon sugar

Instructions

• Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat. In a bowl combine sour cream, sugar and corn starch and mix well. Stir in egg yolk and set aside. Using a grater or sharp knife zest half organic lemon and add to the cheese mixture. Using your hands squeeze out the lemon juice from lemon that you previously zested into the bowl with the filling and stir well.
• Unfold or unroll puff pastry. Lightly roll out with a rolling pin or empty glass bottle on all sides (always starting from the middle) and cut it into 8 rectangles. Spread one tablespoon sour cream mixture in the middle of each rectangle. Fold each rectangle lengthwise, in the middle and transfer to a baking sheet lined with parchment paper. Dip the fork in water and gently press the edges of each pocket together to close tightly. Brush with egg yolk, then sprinkle with sugar and bake for 15 minutes. Dust with powdered sugar and serve.

Notes

1. If your sour cream is runny, try to strain it through cheesecloth before usage.
2. You could use cream cheese or Mascarpone cheese instead of sour cream.

Did you make this recipe? I’d love to see! Take a photo and share it on Ester kocht Facebook Page or @ester.kocht on Instagram. Or simply write a comment.

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