Ingredients:
1/4 teaspoon vanilla extract
1 17.3 ounce frozen puff pastry sheets, thawed
1 large egg plus 1 yolk
1 teaspoon lemon juice
3 tablespoons sugar
8 ounces cream cheese, softened
Directions:
Preheat oven to 400 F / 204 C
Line to baking sheets with parchment paper
Beat the whole egg with 1 teaspoon water and set aside
Beat the following ingredients with an electric mixer in a medium bowl until smooth:
1/4 teaspoon vanilla
1 teaspoon lemon juice
1 egg yolk
3 tablespoons sugar
8 ounces cream cheese
Lay out the 2 sheets of puff pastry and cut into 4 squares
Fold the corners over by about 1 inch to make octagon shapes
Spoon the cream cheese mixture into the center of each octagon - Do not spread the cream cheese
Brush all the exposed puff pastry with the egg wash and then dust liberally with sugar
Bake until puffed and golden brown, around 18 minutes
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