Churro Cheesecake Turnovers
a Weekend Gourmet Original
Ingredients (makes 9 pastries):- 1 sheet frozen puff pastry, thawed
- 8 ounces whipped cream cheese
- 1/2 cup + 1/2 cup granulated sugar
- 1 tbs. pure vanilla extract
- 1 tbs. cinnamon
Step 1: Preheat oven to 425℉. Line a large rimmed baking sheet with parchment [NOTE: You can purchase some really great rimmed baking sheets at Sur la Table]. and place the thawed puff pastry on top. Make the cheesecake filling by combining the whipped cream cheese, vanilla, and 1/2 cup of the sugar in a medium bowl until completely combined into a fluffy filling.
Step 2: Cut the puff pastry into nine squares (three across and three down). Separate the squares and place a tablespoon or so of the cheesecake filling in the center of each puff pastry square. Fold the puff pastry into a triangle, completely enclosing the filling. Use a fork to completely seal the edges of the pastries -- this is important to prevent the filling from leaking out during baking. Bake until golden brown and puffed -- approximately 12 minutes. Be sure to rotate the pan halfway through baking for even baking.
Step 3: While the pastries bake, combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish. Note: if some of the filling leaks from the pastries during baking, don't panic: they'll still taste fantastic. While the pastries are hot, quickly toss them in the cinnamon sugar on both sides. Place on a serving platter and sprinkle with any remaining cinnamon sugar -- the more, the better! Let the pastries cool for at least 10 minutes before eating -- the filling is lava-hot right out of the oven. The inside of each turnover is flaky, with the creamy center.
These goodies are so decadent you'll never believe they're so easy to make with simple kitchen staples! The outside is flaky and crispy, and the inside is creamy and rich. The generous coating of cinnamon sugar brings everything together perfectly. I hope you'll give these addictive little pastries a try soon -- they're perfect for Cinco de Mayo coming up!
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