Rustic Lemon Cheese Cupcakes & Ally's Kitchen (A Review)
A tart and subtly sweet treat from Ally Phillips cookbook Ally's Kitchen: A Passport for Adventurous Palates.
Author: Recipe from Ally's Kitchen: A Passport for Adventurous Palates
Recipe type: Dessert
1 sheet frozen puff pastry, thawed (or 2 prepackaged or homemade roll-out pie crusts)
½ cup small-curd cottage cheese, drained
½ cup plain Greek yogurt (can substitute sour cream)
1 cup whipped cream cheese, at room temperature
½ cup sugar
¼ tsp. sea salt
2 Tbsp. lemon zest
¼ cup fresh lemon juice
3 eggs, beaten
½ cup flour
3 Tbsp. powdered sugar
Heat oven to 325 degrees. Coat a cupcake baking tin with cooking spray. Cut the puff pastry (or pie crust) into equal-sized squares and place one square in each cup. Press gently to form a crust; set aside.
In a large mixing bowl combine the cottage cheese, yogurt, whipped cream cheese, sugar, salt, lemon zest, lemon juice, and eggs; mix well. Sift in the flour and blend again. Pour or scoop the batter into each crust, filling almost to the top.
Bake 22 minutes or until a toothpick inserted in the center come out clean. Remove from the oven and cool a few minutes on a wire rack. Eat warm or refrigerate and eat cold ~ tasty either way. These keep for a couple of days tightly covered in the fridge.
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