Easy Lemon Cheesecake Crème Brulée "Donuts"
Easy Lemon Cheesecake Crème Brulée "Donuts"
These "donuts" are a delightful twist on classic crème brûlée, combining the flavors of lemon cheesecake with the crisp caramelized sugar topping. Here’s how to make them:
Ingredients:
- Lemon Cheesecake Filling - 1 cup (store-bought or homemade)
- Puff Pastry Dough - 1 sheet (thawed)
- Sugar - 1/4 cup (for caramelizing)
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Pastry: Roll out the puff pastry dough on a lightly floured surface. Use a round cookie cutter or a glass to cut out circles (about 3-4 inches in diameter). You should get 6-8 circles, depending on the size.
Fill the Pastry: Place a spoonful of lemon cheesecake filling in the center of each pastry circle. Fold the edges over the filling and pinch to seal, forming a small pouch.
Bake: Place the filled pastry pouches on a parchment-lined baking sheet. Bake for 15-18 minutes, or until the pastry is golden brown and puffed up.
Cool: Allow the pastries to cool slightly, then gently press them down to flatten the tops.
Caramelize the Sugar: Sprinkle a thin layer of sugar over the tops of each pastry. Using a kitchen torch, carefully caramelize the sugar until it’s golden and crispy. If you don’t have a torch, you can place the pastries under a broiler for a few seconds, watching closely to avoid burning.
Serve: Let the sugar cool for a minute to harden, then enjoy your Lemon Cheesecake Crème Brulée "Donuts" with a satisfying crack of the caramelized sugar on top!
These treats combine the best of both worlds: the creamy, tangy filling of lemon cheesecake with the crunchy, caramelized sugar of crème brûlée.