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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Apricot Cheesecake Squares

December 31, 2018

I'm a big fan of quick and easy appetizers and desserts that help me get through all the get-togethers that happen during the holidays. But don't be fooled by "quick-and-easy"; I still want these appetizers to look festive, even if I had to put in less effort. These Apricot Cheesecake Squares are made of ingredients you most likely already have and take about half an hour to make, in total. And yet, they are total crowd-pleasers. I hope you give these a try and Happy New Years friends!

 

 

 

 

 

 

Apricot Cheesecake Squares

Makes 12 Squares

 

Ingredients: 

 

1 sheet puff pastry, thawed

1/2 package (4 oz.) cream cheese, softened

1/4 cup sweetened condensed milk

2 eggs (1 for filling, one for egg wash)

1/2 cup apricot jam

Pinch of salt

 

 

 

Directions:

 

1. Preheat oven to 375 degrees F. In a small bowl, whisk one of the eggs; set aside. On a lightly floured surface, gently roll out the sheet of puff pastry a little bit, just to even out any folds. Cut the sheet into 12 equal squares, then transfer them to a large rimmed baking sheet lined with parchment paper.

 

2. Gently score a border of about half an inch around each square (do not cut through the dough), then brush the border with the egg wash. Bake for 10 minutes until the border has slightly risen and the pastry squares become light golden brown. Pastry squares will not be fully cooked yet at this stage.

 

3. While pastries squares bake, prepare filling. In a large bowl, mix the cream cheese, sweetened condensed milk, 1 egg and a pinch of salt until well combined. In a small bowl, whisk the 1/2 cup of apricot jam with a fork until it is loosened (depending on your jam, you may need to microwave the jam for a few seconds to loosen it, or skip this step altogether).

 

4. When pastries squares come out of the oven, make an indent in each square with the back of a large spoon. Divide the cream cheese filling between the 12 squares. Dollop a small amount of jam in the middle of each pastry square. Bake again for another 8-10 minutes (until the border is golden brown and the filling is set). Cool before serving. Enjoy.

 

 

 

 

 

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