Ingredients

The following ingredients have 12 Servings
  • 1 puff pastry sheets (box frozen (thawed according to package instructions))
  • 8 oz. cream cheese (softened)
  • 1/4 cup sugar
  • 1/4 tsp lemon zest
  • 1/2 tbsp lemon juice (fresh )
  • 1/4 tsp vanilla extract
  • 1 egg
  • 1 cup lemon curd (found either by the jellies or pie fillings)
  • assortment of fresh blueberries (raspberries, strawberries, blackberries)
  • powdered sugar
  • optional: extra lemon zest

Instruction

  • Preheat the oven to 375 degrees F.
  • Cut the both sheets of dough to make 12 small rectangles. Lay the dough on a parchment lined baking sheet.
  • In a bowl beat the cream cheese, sugar, lemon zest, lemon juice and vanilla until smooth. Add the egg and beat until combined. Divide the cheesecake mixture among the 12 pastries, leaving space around the edges. Bake for 20 to 25 minutes, or until the pastries are a light golden brown. Let cool completely.
  • Divide the lemon curd among the cooled pastries. Top with your desired fresh berries then dust with powdered sugar before serving. If desired, sprinkle with extra lemon zest for a nice pop of flavor. Keep chilled until ready to serve.