Fantastic treats to make for the approaching sunny spring days. These straightforward little lemon cheesecake hand pies are manufactured with puff pastry, filled with a cheesecake mixture and lemon curd, and topped with a sweet glaze.

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Are you feeling the spring in the air however?

Not that we ever received a winter here, in FL, but spring is in the air. Far more especially, pollen is in the air…and all above my automobile, and all over the backyard, and all over the outdoors furniture. Pollen is pretty significantly taking more than everything and making people miserable. Despite the fact that, it does suggest that spring is here. Besides the drop to 65 degrees this one day, Sunday, it’s been good mid 70s and 80s.

Even even though I do miss the winter, especially because I didn’t even get to wear any of my boots or sweaters this 12 months, it’s nice to see spring again. Spring in FL is in fact gorgeous. We are commencing to go to the seashore again, I’m commencing to grill once again, and I’m receiving into a spring cooking mood.

I can’t wait to go to the farmer’s industry subsequent week to see if there are any blueberries offered. There is a lady at my farmer’s industry who has THE Very best blueberries and this is just about time when her blueberries are prepared. I can’t wait and I can’t wait to make some delightful blueberry recipes to share.

For now, I am sticking to lemony goodies in baking and cooking, just like these simple lemon cheesecake hand pies. They are heavenly, sweet and quick to make. It’s a excellent blend in a breakfast/snack deal with. Your household will very significantly enjoy them on a sunny Saturday morning.

Lemon Cheesecake Hand Pies

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Prep time

20 mins

Cook time

18 mins

Complete time

38 mins

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Author: Lyuba Brooke

Serves: six

Substances

two sheets of puff pastry
5 oz cream cheese, softened
1 Tbsp heavy whipping cream
two Tbsp sugar
1 tsp vanilla extract
4 oz lemon curd
&frac12 cup powdered sugar
1&frac12 Tbsp heavy whipping cream
&frac12 tsp lemon zest
Little bit of water in a little bowl
one egg

Instructions

Combine cream cheese, sugar, vanilla extract, and heavy whipping cream. Beat the mixture till smooth and fluffed.
Set up a modest bowl of water and whisk an egg in one more small bowl. Set aside.
Preheat the oven to 400 and line a big cookie baking sheet with parchment paper.
Unfold defrosted pastry sheets. Reduce every single pastry on along the fold line and then across, proper in the middle. You will generate six equal rectangles out of each pastry sheet (twelve complete).
In the middle of six rectangles, spread about a tablespoon and a half of cream cheese mixture, leaving about &frac14 inch all around the edges to seal the pastry.
Spread about a tablespoon of lemon curd over the cream cheese mixture.
Dip your fingertips in water and run them along all of the pastry edges. (All 12.)
Cover the pastry rectangle that has the filling with a pastry rectangle that does not. Gently press on the edges to assist seal them.
Employing a fork, press along the edges of all 6 pastries. Use the fork to poke the middle of the prime pastry a couple of occasions.
Brush each and every pastry with the egg all over the top.
Bake for 15-18 minutes, right up until golden brown. Take out and allow it amazing a bit ahead of including glaze.
In a shallow bowl, whisk powdered sugar with heavy cream until smooth. Whisk in lemon zest. Transfer the glaze into a piping bag (of just a zip lock bag), snip off a tiny tip and drizzle each pastry with glaze.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content material are copyright protected. Please do not use my images with no prior permission. If you want to share this recipe, please just hyperlink back to this post for the recipe. Thank you.