Ingredients:

  • 8 oz cream cheese, full-fat and brick-style
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla bean paste
  • 1/2 tsp lemon juice
  • 1 sheet puff pastry, chilled and thawed
  • 1 whole egg
  • 1 tbsp water
  • 1 tbsp coarse sanding sugar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Unfold the chilled puff pastry onto a lightly floured surface. Using a pizza cutter or sharp knife, divide the sheet into 8 equal rectangles.
  3. Place the rectangles onto the prepared baking sheet, leaving 2 inches of space between each. Use a fork to dock (prick) the center of each rectangle, leaving a 1/2-inch border untouched.
  4. In a medium bowl, use an electric hand mixer to beat the cream cheese, granulated sugar, egg yolk, vanilla bean paste, and lemon juice until smooth and velvety.
  5. Spoon approximately 1.5 to 2 tablespoons of the cream cheese mixture into the docked center of each pastry rectangle.
  6. Whisk the whole egg and 1 tablespoon of water together. Brush the borders of the pastry with the egg wash and sprinkle with coarse sanding sugar if desired.
  7. Bake for 15 minutes or until the pastry is puffed and has achieved a deep mahogany-colored finish.