Loading...Description
These Lemon Cheesecake Turnovers are easy to make and so delicious!
Ingredients
Scale
- 1 package (2 sheets) puff pastry, thawed
- 4 ounces cream cheese, softened (Cabot Cheese)
- 2 tablespoons Dixie Crystals sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk
- 1 tablespoon lemon zest
- 1 teaspoon Nielsen-Massey Pure Lemon Extract
- 1/2 teaspoon Nielsen-Massey Pure Vanilla Extract
- 1 egg white
- Water
- Sugar (Dixie Crystals)
- White chocolate, melted for drizzling (optional)
- Powdered Sugar (Dixie Crystals)
Instructions
- Preheat oven to 400*F and line two baking sheets with parchment paper or silicon baking mat.
- Lay each puff pastry sheet flat and cut each sheet into 4 identical squares and place on the prepared baking sheets.
- In a mixing bowl, combine the cream cheese, sugar and flour mixing until smooth.
- Add the egg yolk.
- Next, add the zest and flavorings continuing to mix until smooth.
- With a smooth place roughly one-two tablespoons in the center of each square.
- In a small bowl combine the egg white and a water.
- Using your finger or a pastry brush, brush the mixture around the edges of each square.
- Fold squares in half and press firmly along the edges to seal.
- Brush tops with egg white mixture and sprinkle with sugar.
- Bake at 400*F for 8-10 minutes or until golden brown.
- Remove from oven and allow to cool 5 minutes.
- Drizzle with white chocolate or a powdered sugar glaze and then sprinkle with powdered sugar.
- Serve!
Notes
*To make a powdered sugar glaze… measure out roughly 1/4 cup powdered sugar, add 1 teaspoon vanilla and add enough milk or water until you’ve reached desired drizzling consistency.
- Prep Time: 5
- Cook Time: 10
- Method: AMERICAN
- Cuisine: AMERICAN
Nutrition
- Serving Size: 8
Keywords: Lemon Cheesecake Turnovers