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before baking
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These are really easy to make, with frozen filo dough. Just remember that melted butter is your friend here ... and keep the roll of dough covered with a slightly damp towel while you're working with the sheets. Filo is very forgiving though ~ so if you rip or tear the sheets, they'll "glue" back together with melted butter later.
LEMON CHEESECAKE Pastry
6 sheets of phyllo (filo) dough
4 oz cream cheese, softened…………………………1 TB sugar
1 TB. flour………………………………………………..1 egg yolk, lightly beaten
6 TB. butter, melted…………………………………….1/2 tsp. vanilla extract
1 tsp. lemon extract ~OR~ 1 tsp. fresh lemon zest
***
Sugar for sprinkling (Sparkling or Lemon Sugar are best)
***
Preheat oven to 325. Melt the butter in the microwave and set aside. Line a large baking sheet with parchment paper.
Using an electric mixer, beat cream cheese, sugar and flour until well-combined. Add egg yolk and beat until incorporated. Add extracts and continue beating until smooth and thoroughly combined. Set aside.
Lightly dampen a kitchen towel (don’t soak it!) ~ you’ll use this to lightly cover the filo dough that you aren’t working with. Unroll your dough. ** NOTE: Filo dough is extremely fragile. But, if you tear it, the edges will stick together when you brush it butter and it bakes. ** Gently peel off one sheet of filo dough; put it on your work surface and fold it in half length-wise (to create a double layer). ** Keep the unused filo sheets under the damp towel as you work to keep them from drying out. **
Use a pastry brush to paint a thin layer of melted butter onto the top of the double layer filo rectangle. Put about a heaping TB. of cream cheese mixture in the center of one small end of the rectangle. Fold the long edges in towards the center of the rectangle (probably about 1” wide), which should seal in the edges of the lemon filling on the short end. Brush some melted butter over the sides that you just folded in. Roll the filled end over and over to the end of the rectangle (creating a small rectangle bundle). Repeat with rest of the filo sheets and filling.
Put your lemon bundles onto prepared baking sheet. Brush lightly with melted butter and sprinkle with sugar. (If you run out of melted butter, give a good spray of buttery non-stick spray). Put into oven and bake for 20-25 minutes, or until they begin to turn golden brown. Cool about 3 minutes on the pan; can then remove to a rack to cool (but great eaten warm). Makes about 6.
LEMON CHEESECAKE Pastry
6 sheets of phyllo (filo) dough
4 oz cream cheese, softened…………………………1 TB sugar
1 TB. flour………………………………………………..1 egg yolk, lightly beaten
6 TB. butter, melted…………………………………….1/2 tsp. vanilla extract
1 tsp. lemon extract ~OR~ 1 tsp. fresh lemon zest
***
Sugar for sprinkling (Sparkling or Lemon Sugar are best)
***
Preheat oven to 325. Melt the butter in the microwave and set aside. Line a large baking sheet with parchment paper.
Using an electric mixer, beat cream cheese, sugar and flour until well-combined. Add egg yolk and beat until incorporated. Add extracts and continue beating until smooth and thoroughly combined. Set aside.
Lightly dampen a kitchen towel (don’t soak it!) ~ you’ll use this to lightly cover the filo dough that you aren’t working with. Unroll your dough. ** NOTE: Filo dough is extremely fragile. But, if you tear it, the edges will stick together when you brush it butter and it bakes. ** Gently peel off one sheet of filo dough; put it on your work surface and fold it in half length-wise (to create a double layer). ** Keep the unused filo sheets under the damp towel as you work to keep them from drying out. **
Use a pastry brush to paint a thin layer of melted butter onto the top of the double layer filo rectangle. Put about a heaping TB. of cream cheese mixture in the center of one small end of the rectangle. Fold the long edges in towards the center of the rectangle (probably about 1” wide), which should seal in the edges of the lemon filling on the short end. Brush some melted butter over the sides that you just folded in. Roll the filled end over and over to the end of the rectangle (creating a small rectangle bundle). Repeat with rest of the filo sheets and filling.
Put your lemon bundles onto prepared baking sheet. Brush lightly with melted butter and sprinkle with sugar. (If you run out of melted butter, give a good spray of buttery non-stick spray). Put into oven and bake for 20-25 minutes, or until they begin to turn golden brown. Cool about 3 minutes on the pan; can then remove to a rack to cool (but great eaten warm). Makes about 6.
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