It can be rough to transition back into the real world after a long and luxurious holiday weekend. I admit I am the worst at this. It’s always hard for me to switch back after a vacation or long weekend. The last thing I want to do is laundry or real life, when I’d much rather extend my vacation one more day!
I know that I am not alone here. A lot of us can be a tad grumpy heading back to work and to “real life” after a long weekend or holiday. Well, I want to help you out and smooth out the transition for you. In order to make going back to work a tad easier, why not treat yourself to something super indulgent? I’m thinking a treat extravagant, decadent, and totally out of the norm. To me there is nothing more delightful than a breakfast pastry. I dare say since most of us are not living in Paris, we probably do not eat breakfast pastries on a regular basis and we certainly do not make them for ourselves. So, why not whip some up?
Below you will find a recipe for a delectable lemon and cream cheese pastry. I believe that eating one of these will make you feel as if you are still on vacation, relaxing, indulging, and enjoying life. Making and enjoying some of these little guys will meet all of your pampering needs and will help with your transition back to your everyday life.
And I ask you, why not make lemon and cream cheese pastries on any given Wednesday morning? You deserve it! You work hard, keep everything in balance. You work, play, see friends, schedule family, and make sure that your household runs smoothly. It is true that while these pastries will not extend your vacation another day, they will make you feel pampered. Which you totally deserve.
- 16 ounces cream cheese, at room temperature
- 1/3 cup white sugar
- 2 large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (1 lemon)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 2 egg whites beaten with 1 tablespoon water, for egg wash
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper in order to prevent sticking.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Be careful not to whip the eggs, as that will impact the smoothness of your filling. You will see that recipe calls for 16 ounces of cream cheese, but you may use more or less depending on what flavor you like. You may use as little as 8 ounces or as much as 16, this totally depends on what flavor you want! Like all of my recipes, you decide what works for you. You can also substitute orange zest for the lemon zest if you prefer a different type of citrus flavor.
- Unfold both sheets of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheets into 6 pieces with a pizza cutter. Now, when I made these, I made 12. Some shaped in squares and others shaped as triangles. You can make these are big or small as you want. Also, whatever shape you want. Just because pastries are usually shaped like triangles, does not mean they always need to be. Trust me; they will taste wonderful no matter their shape.
- Place a tablespoon of the cheese filling into the middle of each of your pastries. Brush the border of each pastry with egg wash and if making triangles, fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with the same egg wash.
- Next, place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled pastries for 15 minutes.
- Once you are ready go ahead and bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm with a cup of strong coffee. Heaven.
- recipe is adapted from:http://www.foodnetwork.com/recipes/ina-garten/easy-cheese-danish recipe/index.html