The cooks illustrated recipe for the filling was so simple (just cream cheese and sugar) i couldn't believe it. I like the cheese filling to be kinda fluffy so I sought out another recipe and ended up using Ina Garten's Cheese Danishthat used egg yolks to puff up the filing a bit. I also substituted lime for the lemon just because that is what I had on-hand.
After making the filling I rolled out the pastry dough to about a 16x16" square then with a sharp knife cut into 16 squares.
Each square got a dollop of filling.
The process of then wrapping two opposite corners over the filling was messy and I didn't get a picture of it, but I tried two methods and neither worked so well. I tried a twisting method and a squishing method. I read somewhere that I should score the dough and use and egg wash to get the two ends to stick together and I would try that next time. Although the ends came apart as the dough and filling rose, it as easy to lightly smoosh it back down as I moved them to the cooling rack.
While still warm I brushed a light glaze over them and once fully cooled I did the drizzle of frosting over the top.
These were amazing and really quite easy to make. I think these would be a huge hit to bring to a brunch. I'd also love to try other fillings either separate or mixed with the cheese.
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