Apple cheesecake breakfast tarts have been on my mind since last month when they graced my breakfast table. The buttery, flaky homemade puff pastry decked out with cheesecake filling and brown sugar sprinkled apple slices is just about as good as it gets.
These apple cheesecake breakfast tarts can be made in less than 30 minutes from start to finish, if you pick up puff pastry in the freezer section. There’s no shame in that, but I wholeheartedly recommend starting the night before making your own pastry from scratch. You’ll be amazed at how easy it really is taking this short-cut technique, and will probably start looking online for your own chef hat when you sink your teeth into the flaky dough & realize you’ve mastered it! So good. If you’re a real cheesecake lover, you should also check out these blueberry cheesecake breakfast crepes while you’re at it!
- puff pastry
- 1 apple, sliced
- ⅓ block cream cheese
- 2 T. brown sugar plus extra for sprinkling
- 1 egg
- ¼ t. vanilla extract
- pinch lemon zest (optional)
- dash cinnamon
- Preheat oven to 400F.
- Roll out puff pastry into a rectangle, about ¼" thick. (Store bought pastry just needs a light-handed roll to smooth cracks.)
- Slice apple as thick or thin as you please.
- Use a fork to stir together cream cheese, 2 T. brown sugar, 1 egg yolk, vanilla, lemon zest, and cinnamon until relatively smooth.
- Slice pastry into rectangles, approximately 3x4" big.
- Dallop a generous tablespoonful of cheese mixture into the center of each pastry and top with apple slices.
- If you like, brush egg white over edges of pastry to make them gleam.
- Sprinkle pastry filling & apples with brown sugar.
- Using a knife, lightly score the pastries, making a small rectangle around the edge of the filling. This will make the edges puff up and keep the filling inside, rather than oozing out.
- Bake 15-20 minutes, or until pastries are golden brown. Serve with hot drinks & enjoy!
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