b>pastry according to package directions.
In small bowl, combine softened cream cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
Cut thawed puff pastry sheet in half. Cut each half into 6 small squares. Put a spoonful of cream cheese on one side of each square. Fold over diagonally to make a triangle. Brush edges with water and press to seal.
Transfer pastries to the prepared baking sheet. Brush beaten egg over top of the pastries to add shine.
Bake in the preheated oven until top is golden, about 20 minutes.
attice (the topping).
Mix cream cheese, sugar, and vanilla until smooth
op of the block of cream cheese, then sprinkle with enough dried
Heat oven to 375\u00b0.
Combine sugar, cinnamon and almond extract.
In another bowl, combine butter and vanilla.
Flatten biscuits into 3-inch diameter circles. Dip cream cheese pieces in butter mix, then in sugar mix.
Place in center of each biscuit and fold biscuit. Dip in sugar mix and place in ungreased muffin pan, seam side down. Bake 12 to 15 minutes.
Store in refrigerator.
pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
Cut sugar into cream cheese with pastry blender.
Add a few drops of food coloring until desired shade is reached.
Knead until smooth.
Roll into logs and cut 1/4 to 1/2 inch thick or press into candy molds by pinching off a piece of dough and rolling into a ball.
Dip in granulated sugar and press into lightly greased rubber mold.
Level off with spatula, then twist mold to release mint.
Stack between sheets of wax paper and freeze for later use if desired.
Yield:
75 mints.
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
loured surface, roll out the puff pastry and cut into 6 squares
ven to 425\u00b0F. Cut puff pastry into 6 squares. Place on
ach 1/2 of the puff pastry to a rectangle about 8
Preheat the oven to 200\u00b0C; grease your muffin pan.
Cook the mixed vegetables until just tender.
In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
Bake for 30-35 minutes.
circular cut-out of pastry dough and lay it on
aper.
Roll out the puff pastry on a lightly floured surface
aper towels.
Packages of puff pastry generally contain two sheets, you
o 400\u00b0F. Roll the pastry to a 9 x 12
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Toss mixed berries with liqueur and 1 tbsp powdered sugar.
Cut puff pastry into 8 rectangles. Place on prepared tray and dust with 2 tsp powdered sugar. Bake for 10 mins then let cool.
Whip mascarpone, heavy cream and 2 tbsp powdered sugar to soft peaks.
Sandwich mascarpone mixture, mixed berries and berry juices between puff pastry slices. Dust with remaining powdered sugar.
b>cream cheese and lemon juice. Spread half the filling on 1 sheet pastry
30 degrees F.
Combine cheese, basil, garlic, salt and pepper