Lemon Berry Cheesecake Pastries (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 box frozen puff pastry sheets, thawed according to package instructions
→ Cheesecake Filling
02 -
225g cream cheese, softened
03 -
60g granulated sugar
04 -
¼ teaspoon fresh lemon zest
05 -
½ tablespoon fresh lemon juice
06 -
¼ teaspoon vanilla extract
07 -
1 large egg
→ Toppings
08 -
240ml lemon curd
09 -
Assorted fresh berries (blueberries, raspberries, strawberries, blackberries)
10 -
Powdered sugar for dusting
11 -
Additional lemon zest for garnish (optional)
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Cut the puff pastry sheets into 12 equal rectangular pieces. Arrange them on a parchment-lined baking sheet, leaving space between each piece.
03 -
In a mixing bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth. Add the egg and continue beating until fully incorporated.
04 -
Divide the cheesecake mixture evenly among the 12 pastry rectangles, leaving a border around the edges of each piece.
05 -
Bake for 20-25 minutes, or until the pastries are light golden brown. Remove from oven and allow to cool completely.
06 -
Once cooled, spread a layer of lemon curd over each pastry. Arrange fresh berries on top of the lemon curd. Just before serving, dust with powdered sugar and sprinkle with additional lemon zest if desired.
07 -
Keep refrigerated until ready to serve. Present on a serving platter for a delightful dessert presentation.
# Notes:
01 -
These pastries should be stored in the refrigerator if not serving immediately.
02 -
For best results, assemble with berries and dust with powdered sugar just before serving.