1. Add cream cheese & sugar in the bowl of electric mixer 2. Cream together on low until smooth. 3. With the mixer still on low, add egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. DO NOT WHIP. 4. Unfold 1 sheet of puff pastry on a lightly floured board &roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. 5. Cut the sheet into quarters with a sharp knife. Put 1 heaping tablespoon of cheese filling into the middle of each of the 4 squares. 6. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. 7. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. 8. Repeat with remaining puff pastry and refrigerate for 15 minutes. 9. Bake for about 20 minutes, turning pan once during baking, until puffed and brown. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
