Description
These Lemon Cheesecake Hand Pie Pastries combine flaky puff pastry with a creamy, tangy lemon cheesecake filling, finished with a sweet glaze. Perfect for a delightful dessert or a special snack, they offer a balance of rich cream cheese and bright lemon flavors in a convenient handheld pastry.
Ingredients
Puff Pastry
- 17.3 oz (2 sheets) puff pastry, thawed
Filling
- 4 oz cream cheese, softened
- 1 Tbsp heavy whipping cream
- 2 Tbsp white granulated sugar
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 3-4 oz lemon curd
Assembly
- Little bit of water (for sealing pastry edges)
- 1 egg (for brushing pastry)
Glaze
- 2 Tbsp heavy whipping cream, warmed
- 1/2 cup powdered sugar
Instructions
- Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, white sugar, lemon zest, vanilla extract, and 1 tablespoon of heavy whipping cream. Beat the mixture until it becomes smooth and fluffy, ensuring a creamy and well-incorporated filling.
- Set Up for Assembly: Prepare a small bowl of water to use for sealing the pastry edges later. In a separate small bowl, whisk the egg thoroughly; this will be used to brush the pastries for a golden finish.
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large cookie sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cut Puff Pastry Sheets: Unfold the thawed puff pastry sheets. Cut each sheet along the existing fold line and then cut across the middle, creating six equal rectangles per sheet, totaling 12 rectangles from two sheets.
- Fill Pastry Rectangles: Place 6 of the rectangles on the baking sheet. In the center of each, spoon about 1.5 to 2 tablespoons of the cream cheese mixture, leaving roughly a 1/4 inch border around the edges.
- Add Lemon Curd Layer: Spread 1 to 1.5 tablespoons of lemon curd over the cream cheese mixture on each rectangle, enhancing the tartness and texture of the filling.
- Seal Pastry Edges: Dip your fingertips in the bowl of water and lightly moisten the exposed edges around the filling on all 6 rectangles to help seal the hand pies.
- Top and Press: Cover each filled rectangle with one of the plain pastry rectangles. Gently press the edges together with your fingertips to firmly seal each hand pie and prevent filling leakage during baking.
- Egg Wash: Using a brush, coat the tops of all 12 pastries evenly with the beaten egg. This will give the pastries a shiny and appealing golden finish when baked.
- Vent the Pastries: Use a fork to poke 2 to 3 small holes in the center of the top pastry layer of each hand pie to allow steam to escape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the pastries turn a golden brown color. Remove from the oven and allow them to cool slightly before glazing.
- Prepare and Drizzle Glaze: In a shallow bowl, whisk together the powdered sugar and warmed heavy whipping cream until smooth. Use a fork to drizzle the glaze over each cooled hand pie to add sweetness and a beautiful finish.
Notes
- You can prepare the filling and lemon curd layer in advance to streamline assembly.
- Ensure the puff pastry is fully thawed but kept cold to maintain flakiness while handling.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives, though texture and flavor will vary.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days; reheat before serving.
- Feel free to customize by adding a sprinkle of powdered sugar instead of glaze, or a small dollop of whipped cream when serving.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
