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Try a sweet cheesy pastry pocket from the kitchens of
phoenixhaflbreed
I've been really super busy with the new job, deaths, a wedding, a birth ... I wanted to do something fun. So I made these for the first time. I learned a lot and have ideas on how to make them better next time (like not over stuffing them). 2 of them have chocolate chips, 2 have fresh blueberries and raspberries, and 2 are just plain (I had to work fast since the dough was too thawed to handle well).
Ingredients for Cheesecake Pockets:
8 oz. cream cheese, at room temperature
1/3 cup sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1/4 tsp salt
1 tsp lemon juice
1 box (2 sheets) Puff Pastry, thawed but still stiff enough to maintain shape
1 large egg
1 tbsp water
Powdered sugar ~ optional
Fresh blueberries/cherries/strawberries/raspberries ~ optional
Semi sweet chocolate chips ~ optional
Instructions:
Preheat oven to 400 degrees F.
Place cream cheese and sugar in a bowl and beat on low speed until smooth.
Add egg yolks, vanilla, salt and lemon juice and continue mixing just until well blended.
Sprinkle flour on a clean, dry, non-stick surface. Unfold 1 pastry sheet on floured surface and cut along the creases. Yielding 3 strips per sheet.
Fold each strip in half, pinching 2 sides to form a pocket.
Place about 2-3 spoonfuls of cheesecake mixture into the pocket. At this point, you can toss in some optional fillings as well, pressing gently into the filling. **For chocolate chips, it's better to mix it into the filling to avoid huge globs of just chocolate and no cheesecake(learned this the hard way)**
Pinch the top closed and gently fold over the 3 pinched seals.
Place pastry on the lined baking dish. Brush the top and 3 seals of the pastry dough with egg wash.
Bake 20 minutes (rotating the pan after 10 minutes), until the edges are golden brown. When pastries are just warm, sprinkle with powdered sugar if desired.
CAUTION: IF YOU EAT THESE RIGHT OUT OF THE OVEN YOU CAN GET HURT. THE FILLING IS OVER 400 DEGREES AND CAN CAUSE BURNS. (MY ROOMMATE FOUND THIS OUT THE HARD WAY)!!!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Try a sweet cheesy pastry pocket from the kitchens of
phoenixhaflbreed******************************I've been really super busy with the new job, deaths, a wedding, a birth ... I wanted to do something fun. So I made these for the first time. I learned a lot and have ideas on how to make them better next time (like not over stuffing them). 2 of them have chocolate chips, 2 have fresh blueberries and raspberries, and 2 are just plain (I had to work fast since the dough was too thawed to handle well).
Ingredients for Cheesecake Pockets:
8 oz. cream cheese, at room temperature
1/3 cup sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1/4 tsp salt
1 tsp lemon juice
1 box (2 sheets) Puff Pastry, thawed but still stiff enough to maintain shape
1 large egg
1 tbsp water
Powdered sugar ~ optional
Fresh blueberries/cherries/strawberries/raspberries ~ optional
Semi sweet chocolate chips ~ optional
Instructions:
Preheat oven to 400 degrees F.
Place cream cheese and sugar in a bowl and beat on low speed until smooth.
Add egg yolks, vanilla, salt and lemon juice and continue mixing just until well blended.
Sprinkle flour on a clean, dry, non-stick surface. Unfold 1 pastry sheet on floured surface and cut along the creases. Yielding 3 strips per sheet.
Fold each strip in half, pinching 2 sides to form a pocket.
Place about 2-3 spoonfuls of cheesecake mixture into the pocket. At this point, you can toss in some optional fillings as well, pressing gently into the filling. **For chocolate chips, it's better to mix it into the filling to avoid huge globs of just chocolate and no cheesecake(learned this the hard way)**
Pinch the top closed and gently fold over the 3 pinched seals.
Place pastry on the lined baking dish. Brush the top and 3 seals of the pastry dough with egg wash.
Bake 20 minutes (rotating the pan after 10 minutes), until the edges are golden brown. When pastries are just warm, sprinkle with powdered sugar if desired.
CAUTION: IF YOU EAT THESE RIGHT OUT OF THE OVEN YOU CAN GET HURT. THE FILLING IS OVER 400 DEGREES AND CAN CAUSE BURNS. (MY ROOMMATE FOUND THIS OUT THE HARD WAY)!!!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 720 x 960px
File Size 61.1 kB
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