Puff Pastry Cheesecake Pockets
Delicious, refreshing and easy lemon cheesecake pastry pockets recipe made with store-bought puff pastry in no time. Perfect for last minute guests.
Servings: 8 Pastry pockets
Equipment
- Hand grater
- baking sheet and 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) cream cheese
- 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 cream cheese, 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
- Strain your sour cream through cheesecloth.
- Feel free to use cream cheese or Mascarpone cheese if you can't find strained sour cream or you're too lazy to strain it on your own.