Ingredients
- Ingredients for 4 pastries
- 1 sheet puff pastry dough (I use “Pepperidge Farm”), thawed but still cold
- 4 oz cream cheese, room temperature
- 1 Tbsp sour cream
- 1 egg yolk
- Zest of one lemon
- 3 Tbsp sugar
- 1/2 tsp vanilla
- Egg-wash (1 whole egg beaten with 1 tsp water)
- Confectioner’s sugar for dusting
Preparation
Step 1
1. In a medium bowl, whisk together the cream cheese, sour cream, egg yolk, lemon zest, sugar and vanilla until thoroughly combined.
2. On a lightly floured surface, roll the pastry sheet into a 10″x10″ square. Cut the square into 4 equal-size squares. Paint the outer edge of each square with a 1/2-inch ribbon of egg-wash.
3. Place a heaping tablespoon of filling in the center of each pastry square.
4. Fold 2 opposite corners over each other, as shown. Gently pinch the corners to seal.
5. Transfer the formed pastries onto a parchment-lined baking sheet; refrigerate for 30 minutes to firm up the dough. Meanwhile, preheat the oven to 400F.
6. Paint the chilled pastries with egg-wash; bake on the center rack of the preheated 400F oven for 20-25 minutes, or until lightly golden brown. Dust with confectioner’s sugar.