Lemon Cheesecake Puffs

 Yep another puff!!! Made these for a little weekend get together with friends and they were an instant hit! No process pics but nearly the same as my past 2 so feel free to go to either of those if you need some visual help.

I made enough for 12 so I am including the full recipe, totally easy to half it if you don't need that many!

Another idea I am going to make next time, adding 1 tsp lemon extract to the cream cheese mix in place of the vanilla, and adding fresh strawberry slices under the lemon curd!

2 sheets puff pastry, thawed

Cream Cheese filling:

2 8 oz packages cream cheese, softened

1/3 cup granulated sugar

1/4 cup sour cream

1 tsp vanilla

Lemon Curd:

2 egg yolks

1 whole egg

2/3 cup sugar

1/3 cup fresh lemon juice (fresh is important, bottled just doesn't do it justice)

6 TB salted butter, cut into small cubes

* add 1/8 tsp salt if using unsalted

1 TB lemon zest

Make the curd first to allow for cooling time:

In a double boiler bring a few inches of water to a boil, reduce to a simmer. 

In the top pot add egg, yolks, egg, sugar and lemon juice. Whisk well. Continue to heat and whisk until very thick. (you can turn the heat up slightly if this seems to be VERY slow going)

Remove from heat and whisk in butter until it is all melted. Set aside and allow to cool completely.

Puff Pastry:

Preheat oven to 400, line 2 baking sheets with parchment paper.

Unfold each sheet, cut on the fold lines then across the entire sheet to make a total of 12 rectangles.

Place the dough, not touching, on the baking sheet.

Bake for 10 minutes and rotate pans in the oven, bake 5-7 minutes more until they are nice and golden brown.

Cool completely

Cheesecake Filling:

In a mixing bowl beat the softened cream cheese and sugar until no lumps remain. Add in sour cream and vanilla and beat until incorporated.

Assembly:

Gently pull each puff pastry apart like a hamburger bun, add a good scoop of the cheesecake filling and top with lemon curd. Replace tops and gently sprinkle with powdered sugar to finish!

Best enjoyed immediately but if you need to store them for a bit, cover loosely with plastic wrap and store in the fridge