It’s been a while! I want to apologize to all my followers for not posting in 2 weeks. My life has been crazy busy! Lots of work, we had some construction going on in our house and my younger daughter Gigi has been so busy with dance rehearsals and competitions. I always say busy is good! It keeps me moving and being so active keeps me sane! Lol! And I’m happy to say that all the hard work has paid off. Everything is great with my job (I’m blessed to say I love what I do for living), Gigi had some awesome performances that made all of us so proud. She is really a shining star on stage, and I have a new rustic main bathroom that my husband was able to pull off in such a short period of time.
Now we are just getting ready for our bees to arrive, excited about our upcoming trip to Costa Rica in a week and of course looking forward to Easter.
With Easter around the corner I figured I share this very easy and tasty dessert recipe. This year we are going to spend the holiday with my husband’s family side and I’m in charge of desserts. By next Sunday I will have a wide variety since I always like to bring lots of options to please the crowd.
This recipe is so simple! You can have it done in half an hour and it really combines some nice flavors. When spring comes I always incorporate fruity and lemony flavors. It just goes so well with the season. The crunchiness of the puff dough that gets caramelized, the acidity of the lemon curd and the sweetness of the raspberries makes it a perfect combination.
No more delays! Here it is:
For the dough
1 sheet of puff dough
1 egg for egg wash
3 tbsp of granulated sugar
For the lemon cheesecake filling
8oz (1 pkg) cream cheese soften
2/3 cup of granulated sugar
2/3 cup of lemon curd
4 tbsp of heavy cream
Peel of one lemon
For the topping
1/4 cup of raspberry jam
Powder sugar to sprinkle
Place the puff dough on a sheet of parchment paper on a baking sheet. Wet the rims with water and fold the dough towards the inside about half an inch. Poke holes with a fork in the middle of the dough (to avoid to raise so much when it cooks). Egg wash the dough and sprinkle the sugar. Cook for 20 min at 425 degrees. Take dough out of oven and if the center if dough puffed up press it down with a spoon. In a bowl mix well cream cheese and sugar until smooth. Add heavy cream and mix well. Add lemon curd and lemon peel. Refrigerate for 15 min. This can be done while the puff is cooking to save time. Once dough cool down add this mixture on top without covering the borders. Add fresh raspberries as you see on the picture. Warm up on microwave the raspberry jam and pour on top. Add some powder sugar for a rustic look. Enjoy!