Last week I made fresh blueberry and blackberry jam, which doesn’t have the longest shelf life and I wanted to make some sweets with this super tasty jam so none if it went to waste. Although I don’t eat a lot of sweets my husband sure loves them so I like to keep them fresh, simple and most of all, EASY.
In a mixer (even a blender would work) add the cream cheese, ricotta, sugar, lemon, and vanilla. Allow it to mix until it becomes a smooth, creamy consistency without any chunks.
Cut each sheet of puff pastry into 4 equal squares. Using a rolling pin, roll each one out until almost doubled in size.
Preheat the oven to 400.
Spoon 1-2 tbsp of the cheese mixture into the center of each square. Follow it up with one tsp of the jam.
Grab a cup of room temperature water. Wet the outside edge of one half of the pastry and fold the pastry in half, diagonally, so its a cute little triangle. Using a fork go around the edges of the triangle pressing to seal the pastry. Using the tip of a knife of the prongs on the fork, poke a couple vents into the top of the pastry. Lay each sealed pastry pocket onto a sheet pan lined with parchment paper.
Beat one egg and brush it across each pastry.
Bake at 400 for 20-30 minutes or until a nice golden brown or bronze color. Allow them to cool for 30 minutes before eating (to avoid burning all the taste buds out of your mouth).
Ingredients
Directions
In a mixer (even a blender would work) add the cream cheese, ricotta, sugar, lemon, and vanilla. Allow it to mix until it becomes a smooth, creamy consistency without any chunks.
Cut each sheet of puff pastry into 4 equal squares. Using a rolling pin, roll each one out until almost doubled in size.
Preheat the oven to 400.
Spoon 1-2 tbsp of the cheese mixture into the center of each square. Follow it up with one tsp of the jam.
Grab a cup of room temperature water. Wet the outside edge of one half of the pastry and fold the pastry in half, diagonally, so its a cute little triangle. Using a fork go around the edges of the triangle pressing to seal the pastry. Using the tip of a knife of the prongs on the fork, poke a couple vents into the top of the pastry. Lay each sealed pastry pocket onto a sheet pan lined with parchment paper.
Beat one egg and brush it across each pastry.
Bake at 400 for 20-30 minutes or until a nice golden brown or bronze color. Allow them to cool for 30 minutes before eating (to avoid burning all the taste buds out of your mouth).
