°8 ounces soft cream cheese
°1/3 cup granulated sugar
°2 egg yolks, at room temperature
°2 tablespoons ricotta cheese soup, at room temperature
°1 teaspoon pure vanilla extract
°1/4 teaspoon kosher salt
°Great lemon flavour
°2 sheets of frozen puff pastry, thawed according to the directions on the package
°1 egg, beaten with 1 tablespoon of water
The oven is preheat 400 degrees.
Row of baking paper with parchment paper
In the bowl of a stand mixer, mix the sugar with the soft cream cheese. Beat until smooth.
Add the egg yolks, ricotta cheese, vanilla extract, salt, and lemon peel and mix well.
On a surface lightly sprinkled with flour, gently roll a sheet of puff pastry to smooth out any folds.
Using a sharp knife, divide the puff pastry into four squares.
Place the cream cheese filling on each square of the puff pastry, and distribute the filling evenly among the squares.
Brush the edges of the puff pastry with the egg and fold it over the two corners, making sure they overlap.
Brush the top of the puff pastry with eggs and bake for 18 to 20 minutes, until golden brown.