Ingredients
- 8 ounces cream cheese, room temperature (soft)
- 1/3 cups granulated sugar
- 1 large egg - The whole egg
- 1 teaspoon lemon juice, optional
- ½ teaspoon vanilla extract, optional or vanilla flavoring
- 1 sheet (about 8 ounces) puff pastry, thawed but cool
For the Egg Wash
- 1 large egg, whisked
Instructions
- Preheat oven to 400℉.
- Mix soft cream cheese and sugar until smooth in a medium bowl. Stop the mixer. Scrape down the sides and bottom of the bowl. Add the lemon juice, and vanilla extract. Mix until smooth.
- Unfold thawed puff pastry sheet. Cut into 6 equal pieces. Place rectangles on a parchment-lined baking sheet.
- Spoon cream cheese filling onto the center of the puff pastry. I put my cream cheese inside a sandwich bag and cut a tiny hole in one of the corners and used it like a piping bag 😳.Brush the edges of the puff pastry with the whisked egg. (This helps the edges to brown.)
- Bake until the filling is set and the pastry is brown, about 15 minutes.
- Store leftovers wrapped in the refrigerator for up to three days. Warm in a toaster oven or air fryer.
