Cheesecake Pastry
Servings: 18
Ingredients
- 4 sheets puffed pastry dough thawed but chilled
- 16 oz. cream cheese room temperature
- 1 c sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 Tb lemon zest
- 1 teaspoon lemon juice
- 2 Tb butter melted
- ¼ c granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees.
- In a mixing bowl, beat together cream cheese and cup of sugar until well combined and fluffy.
- In a small bowl, whisk together egg and vanilla until bubbly. Pour this into the cream cheese mixture and then beat it together until it is smooth.
- Fold in the lemon zest and juice. Set aside.
- On a baking sheet lined with parchment paper, lay out 1 sheet of the pastry dough.
- Spread 1/2 of the cream cheese filling over the top, leaving about 3/4 inch border around the edge.
- Lay a second sheet over the top and press the edges together.
- Combine the remaining sugar and the cinnamon.
- Brush the pastry with half of the melted butter and then sprinkle it with half of the cinnamon-sugar.
- Cut a 2 inch slit in the center with a sharp knife.
- Bake for 20 minutes and cool to room temperature on a cooling rack.
- Assemble the second pastry while the first is baking and let it chill until the other one is finished. Bake as before.
- Cut each into 9 squares to serve.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/cheesecake-pastry/Nutrition
Serving: 1c | Calories: 456kcal | Carbohydrates: 40g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 231mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
