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Loading...| 8 ounces cream cheese , at room temperature | |
| 1/3 cup sugar | |
| 2 extra-large egg yolks , at room temperature | |
| 2 tablespoons ricotta cheese | |
| 1 teaspoon pure vanilla extract | |
| 1/4 teaspoon kosher salt | |
| 1 tablespoon grated lemon zest | |
| 1 box frozen puff pastry , defrosted | |
| 1 egg ( beaten with 1 tablespoon water , for egg wash ) |
| 1. | Preheat the oven to 400 degrees F (200 degrees C). |
| 2. | In a medium bowl, mix together cream cheese, sugar, egg yolks, ricotta cheese, vanilla extract, salt, and lemon zest until smooth. |
| 3. | Unfold thawed puff pastry and slice into 6-8 equal squares. |
| 4. | Spoon about 1 tablespoon of the cheese mixture in the center of each square. |
| 5. | Brush the edges of the pastry with egg wash. |
| 6. | Fold opposite corners of each square to form a triangle, then press edges together to seal. |
| 7. | Place the pastries on a sheet pan lined with parchment paper and brush with egg wash. |
| 8. | Bake for 15-20 minutes or until the pastries are golden brown. |
| 9. | Serve warm. |
Easy and quick to make, delicious with a crisp pastry and creamy cheese filling.
May not be suitable for those with lactose intolerance or dairy allergies.
While not considered a healthy food due to its high calorie and fat content, this dessert can still be enjoyed in moderation as part of a balanced diet.
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