Cream Cheese Puff Pastries

My mom wanted a 'nicey' - a sweet baked breakfast treat - this time she thought it should contain cream cheese and maybe icing. I decided to help her make a cream cheese puff pastries in my new Silpat muffin pan (the pan was my birthday present  from her!)

Ingredients:

Pastry Base:

• 8 ounces water
• 1/2 teaspoon salt
• 4 ounces butter
• 4 1/4 ounces  All-Purpose Flour
• 3 large eggs, at room temperature
     

Filling:

• 8oz package of cream cheese at room temperature
• 2 tablespoon sugar
• 2 teaspoon tangerine, plus zest from tangerine
   

Instructions:

1. Preheat the oven to 350°F. Place a Silpat muffin pan on a half sheet pan for support.
2. Boil the water and salt in a saucepan over medium heat, add butter and stir until it has melted in.
3. Add in the flour, stirring with a spatula until the dough is cohesive and starts to form a ball.
4. Transfer the batter to a mixing bowl, let cool for a couple of minutes.
5. Beat in the eggs one at a time, making sure each is fully mixed in before adding the next.
6. Using a large cookie scoop, ladle a lightly round scoop into each well of the muffin pan.
7. Press a hole in the dough with the back of a moistened rounded tablespoon or your fingers.
   (You can press the dough up the sides a bit to encourage it to grow up and out.)
8. Scoop a small cookie scoop of cream cheese filling into the hole of each pastry.
9. Bake the pastries for 25 to 30 minutes, until they are a golden brown.
     



10. When the pastries are golden brown, remove from oven and allow to cool completely on pan. (They will deflate. You might try resting them in the open over for 10 minutes or so first.)
      



11. Let them air out on a wire rack. 
12. Serve as is, or top with icing and/or a berry sauce.
    
     
    

Carole's Notes:

We liked this!

The pastry dough is from https://carolelikesroundfood.blogspot.com/2017/07/chocolate-pecan-caramel-kringle.html
and the filling is from https://cakescottage.com/2016/03/07/easy-cream-cheese-danish/