Instructions. preheat the oven to 400℉ 205℃. in a small bowl, mix together the soft cream cheese, sugar and vanilla with a spoon or small rubber spatula. 4 oz full fat cream cheese, 1 ½ tablespoons granulated sugar, 2 teaspoons vanilla extract. roll out the dough to ⅛” ¼” thick. Preheat the oven to 400f and line a large baking sheet with parchment paper. to make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. set aside.
Instructions. dissolve sugar into the warm water and sprinkle the yeast over the water. let stand for 15 minutes. in a food processor mix together the flour, sugar and salt. pulse in the cold butter cubes. do not over incorporate the butter into the flour mixture. Brush the exposed edges of the pastries with the egg wash. bake the pastries: bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. remove them from the oven, and transfer to a wire rack to cool. make the glaze: in a small bowl, whisk the powdered sugar and milk to make a "drizzlable" glaze. Step 1 preheat oven to 400° and place a medium baking sheet in to preheat. in a large bowl using a hand mixer or whisk, beat cream cheese until smooth, 1 to 2 minutes. add powdered sugar, egg. Use a fork to prick all over inside the smaller circle. place the cream cheese, sugar and vanilla extract in the bowl of a mixer. beat until smooth and creamy. gently spread the cream cheese filling inside the smaller circle of each pastry round. brush the edges of the pastries with beaten egg and sprinkle with coarse sugar.
Step 1 preheat oven to 400° and place a medium baking sheet in to preheat. in a large bowl using a hand mixer or whisk, beat cream cheese until smooth, 1 to 2 minutes. add powdered sugar, egg. Use a fork to prick all over inside the smaller circle. place the cream cheese, sugar and vanilla extract in the bowl of a mixer. beat until smooth and creamy. gently spread the cream cheese filling inside the smaller circle of each pastry round. brush the edges of the pastries with beaten egg and sprinkle with coarse sugar. Mix the egg yolk and water in a small bowl. using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. while the dough is still "wet", sprinkle the border lightly with turbinado sugar. put the baking sheets into the oven and bake at 400 degrees f. for 13 14 minutes. Preheat your oven to 400 degrees. place one thawed out sheet of puff pastry on a lightly floured surface and unfold it. step two: with a 4.5 inch biscuit cutter, cut out four rounds from the sheet of puff pastry. within the large rounds, use a smaller biscuit cutter or drinking glass to score the dough.
Mix the egg yolk and water in a small bowl. using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. while the dough is still "wet", sprinkle the border lightly with turbinado sugar. put the baking sheets into the oven and bake at 400 degrees f. for 13 14 minutes. Preheat your oven to 400 degrees. place one thawed out sheet of puff pastry on a lightly floured surface and unfold it. step two: with a 4.5 inch biscuit cutter, cut out four rounds from the sheet of puff pastry. within the large rounds, use a smaller biscuit cutter or drinking glass to score the dough.
Comments are closed.