A classic breakfast that’s easy to make at home!
Preparation time does not include 40 minutes of idle time.
From Bridget Edwards of Bake to 350.
- 1 package (17 1/3 oz. size) Puff Pastry Sheets
- 8 ounces, weight Cream cheese
- ¼ cups Sugar
- 1 Egg yolk
- 1 teaspoon Lemon juice
- ½ teaspoon Vanilla extract
- ¼ teaspoons Almond extract
- 1 whole Egg
- 1 tbsp Water
- 1 pinch Fine sea salt
Remove the puff pastry sheets from the freezer and packaging. Place on the counter to thaw for 40 minutes.
Meanwhile, let the cream cheese and eggs come to room temperature. Line two cookie sheets with parchment paper. Position the oven rack in the middle and upper third of the oven. Preheat the oven to 400ºF.
In the last 5 minutes of the dough defrosting time, prepare the cream cheese mixture. Beat cream cheese, sugar, egg yolk, lemon juice and extracts on medium-low speed until combined. Scrape the bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth.
Lightly roll the puff pastry sheets to smooth the fold lines. Use a pizza cutter or pastry cutter to cut into four squares. Place 4 squares on each baking sheet.
Whisk egg, water and salt together. Brush the edge of each square with egg wash. Fold the corners of the squares. Place 2 tablespoons of the cream cheese mixture in the middle of each dough. Brush any exposed pie crust with the egg wash.
Bake for 18 minutes, rotating the plates about 10 minutes.
Remove from cookie sheets to wire racks. Let cool at least 10 minutes before serving. Centers will deflate slightly as they cool. Serve warm or at room temperature.