Lemony Cheese Filled Butter Pastry
This is one of my favorite things to serve at brunch and at tea parties. It only has a few ingredients, is simple to make and it always gets rave reviews. I love that it isn't too sweet too.
Equipment
- Food Processor
Ingredients
- 1½ tsp dry yeast
- ⅙ cup lukewarm water
- ½ tsp granulated sugar
- 1 small egg lightly beaten
- 1 cup all-purpose flour
- ⅙ tsp kosher salt
- 6 tbsp unsalted butter cold and cut into pieces
- 1 8-oz package cream cheese softened
- ½ cup granulated sugar
- 1 tsp finely grated lemon zest
- 1 tsp fresh squeezed lemon juice
Instructions
- Mix yeast, water and ½ tsp sugar and allow to stand for 10 minutes, until it begins to bubble/foam. Mix in egg and set aside.
- Place butter, flour, and salt into bowl of a food processor with metal blade and pulse until mixture is crumbly. Add yeast mixture and pulse several times until combined, being careful not to over process.
- Remove dough from bowl and form into a disk. Refrigerate for an hour or so. (Can be refrigerated overnight to bake in the morning).
- Make filling by combining cream cheese, lemon zest, lemon juice and sugar. (Can be placed in a container and refrigerated, if baking pastry in the morning).
- Roll pastry into 8X10 inch rectangle. (I use parchment or foil underneath the pastry so that it easier to move from counter to cookie sheet and from cookie sheet to cooling rack after it is baked).Spread the filling on the pastry rectangle, leaving a 2" border around the edges; fold the short ends in about 1½ inch and fold each long side toward the middle, making sure the sides overlap a little. Transfer pastry to cookie sheet and bake at 375°F for 25 minutes.
- Dust with powdered sugar when cool