Puff Pastry Cheesecake Pockets

Delicious, refreshing and easy lemon cheesecake pastry pockets recipe made with store-bought puff pastry in no time. Perfect for breakfast, brunch, afternoon tea, dessert or as a snack.

Last Thursday was a public holiday in Bavaria and my parents in law spend half a day with my daughter. As a thank you, I made lemon cheesecake pastry pockets. Because my father in law is a huge fan of sweet – cheesy baked treats.

This cheesecake pastry pocket recipe flavored with lemon juice and zest..

• is refreshing
• is so simple to make
• comes together in just 20 minutes including preparation time. Ideal for last minute guests.
• uses only 6 ingredients: store-bought puff pastry, egg yolk, corn starch, sugar, organic lemon and cream cheese. You could also use vanilla extract instead of lemon and add fruits from berries, peaches, cherries to raisins to your cheesy mixture.

Sweet cheese pastry pocket recipe

Yield: 8 pastry pockets
Prep Time: 5 min
Bake Time: 15 min at 200 °C (395 °F)

Ingredients for lemon cheesecake pastry pockets

• 1 store-bought puff pastry (fresh, ca. 275 g/ 10 oz)
• 200 g (7.1 oz) cream cheese or Schmand (German sour cream)
• ½ organic lemon
• 2 tablespoons sugar
• 1 egg yolk
• 1 tablespoon cornstarch (corn flour)

You’ll also need

• 1 egg yolk, lightly beaten, to brush the pockets
• ½ teaspoon sugar to sprinkle before baking
• Powdered sugar for dusting

How to make lemon cheesecake puff pastry pockets

Start off by preheating the oven to 200°C (392 °F), with both top and bottom heat.

In a bowl combine cream cheese or similar, sugar and corn starch and mix well. Stir in egg yolk and set aside. Using a grater or sharp knife zest half organic lemon and add to the cheese mixture.

Using your hands squeeze out the lemon juice from lemon that you previously zested into the bowl with the filling and stir well.

Unfold or unroll puff pastry. Lightly roll out with a rolling pin or empty glass bottle on all sides (always starting from the middle) and cut it into 8 rectangles.

Spread one tablespoon sour cream mixture in the middle of each rectangle. Fold each rectangle lengthwise, in the middle and transfer to a baking sheet lined with parchment paper.

Dip the fork in water and gently press the edges of each pocket together to close tightly. Brush with egg yolk and sprinkle with sugar.

Bake for 15 minutes.

Dust with powdered sugar and serve.

FAQ – What can I use instead of cream cheese

This recipe calls for cream cheese, but feel free to use Schmand (the German version of sour cream) or even quark. If you are using a regular sour cream, just be sure to strain it first.

More puff pastry recipes

• Spinach feta pinwheels
• Pizza Rolls
• Apple Pastry Rolls
• Tomato Mozzarella Basil Squares
• Ham And Cheese Pastry Sticks

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