Recipe by Wildflour
These are really pretty and fun to make! I love to make them for Showers and parties! The filling will remind you of cheesecake!Times do not include chilling time.
Top Review by diner524
Oh man oh man are these babies good!!!! I made these for a sweet breakfast pastry this morning and served with some fruit. I must admit that I cheated and used frozen puffed pastry that I thawed and then cut into 3 inch squares, as it was easier and might be a SI for ZWT!!! But next time would follow the quick directions for the dough!! I made 11 of the puffs, so only made 1/2 of the sweet cheese filling. I added almost 1 Tablespoon of the filling to each puff and they turned out wonderful!! No more buying them at the bakery!! Thanks Kelly for sharing this yummy recipe!!
- 2 cups flour
- 1 cup butter, cold, cut up
- 1⁄2 cup sour cream
- 1 egg yolk
- powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or 1 teaspoon grated lemon rind
Directions See How It's Made
- Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
- Add sour cream and egg.
- Process til dough forms a ball and leaves sides of bowl.
- Divide in half, wrap with plastic wrap, and chill 6-8 hours.
- Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
- Cut pastry into 3" squares.
- Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
- Spoon 1 teaspoons filling into each prepared shell.
- Fold corners over filling and pinch together at the top.
- Chill 30 minutes.
- Bake at 375º for 20-25 minutes.
- Remove from pan and cool on wire rack.
- Sprinkle with powdered sugar.
- Cheese filling:.
- To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.