Sweet Cheese Puffs

2 dozen

2 cups unsifted all-purpose flour
1/4 tsp. salt
1 cup unsalted butter, chilled, cut into pieces
1/2 cup sour cream
1 egg yolk

1 pkg. (8 oz.) cream cheese, softened
1 egg
1/2 cup sugar
1 tsp. vanilla
1 tsp. finally grated lemon peel powdered sugar (garnish)

Combine flour and salt in mixing bowl. Add chilled butter, cutting it into flour with a pastry blender until particles are very small. In separate bowl combine sour cream and egg yolk. Stir into flour mixture with fork (mixture will appear dry.) Using hands, shape pastry into ball. Divide dough in half. Shape each into flat discs 8 inches in diameter, cover with plastic wrap and refrigerate at least 4 hours or overnight.

While pastry is chilling, blend all filling ingredients until smooth.
Remove one of the pastry discs from refrigerator. Place on lightly floured board and roll pastry a bit thinner than 1/8 inch. Using ruler, trim off ragged edges, then cut pastry into 3 inch squares. Lay squares across top of ungreased miniature muffin containers measuring 1 1/2 inches across and 3/4 inch deep. Put in heaping teaspoon filling onto each square. Put pastry into cups and bring opposite corners to the center, pressing together lightly. Chill in refrigerator 30 minutes.

Position rack in lower third of oven and bake pastries at 375 degrees for 25 to 30 minutes or until lightly browned. Remove from pans and continue cooling on racks. Sprinkle with powdered sugar just before serving.

Other Serving Suggestions:
1. Top with fresh strawberries, raspberries or blueberries and glaze using this sugar syrup.

Storage suggestions:
Best if eaten immediately but can be stored in refrigerator for up to 2 days covered.

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