Hello Friends, It has been a busy summer here at the Smith’s. We are loving this weather, Summer vacations, slumber parties and trips to the water park. I was inspired by a video I saw on Facebook that showed how to create these flower pastries. I decided to fill them with lemon and raspberry cheesecake. YUMMMMM!! This is super simple and a real WOW. Great for Sunday Brunch, my favorite kind of project.
Cheesecake Filling
2- 8oz package of cream cheese
1 1/2 cup sugar
1 tsp vanilla
1 egg
Take softened cream cheese and whip in the sugar and vanilla and egg with a mixer until creamy.
Raspberry jam
lemon curd
1 box -Puff Pastry
Unfold and roll out puff pastry dough
Cut into 6 equal squares
With a small knife, cut the corners about 1/2 inch in.
Add a spoonful of cheese cake mixture.
Add a spoonful of raspberry jam or lemon curd.
Take two opposite corners and pinch together.
Take the other two corners and pinch them together. Place on lightly greased cookie sheet. Brush with an egg wash to get perfect golden brown.
Bake at 350 degrees for 15-18 min or until golden brown. The cheese cake will be soft when you first take the pastries out of the oven. Once they cool off they will set.