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Four steps in the process of making a pastry parcel
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Steam Oven Cheesecake Pastries with Raspberries and Lemon

Flaky pastry, creamy lemon-spiked filling and tart raspberries, these easy cheesecake pastries will be something you come back to over and over again.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Afternoon Tea, Breakfast, Dessert, Morning Tea, Snack
Cuisine: Australian, Danish
Keyword: cheesecake pastries, cheesecake pastries with raspberries and lemon, steam oven cheesecake pastries
Servings: 8
Calories: 486kcal

Ingredients

  • 8 oz cream cheese 1 block , cubed, at room temperature (buy a decent branded one – I use Philadelphia)
  • 1/4 cup confectioners sugar icing sugar
  • 1 lemon zested and juiced
  • 2 sheets puff pastry each about 12"/30cm square, frozen is fine, it should be thawed but cold
  • 3 tbs raspberry jam
  • 32 raspberries about a cup depending on individual size - frozen is fine if you can't get fresh
  • 2 tbs confectioners sugar extra, for dusting

Instructions

  • Preheat your oven to 400⁰F/200⁰C, combination steam. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Line 2 9x12"/23x30cm baking trays with parchment paper and set aside.
  • Put your cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the icing sugar and mix on low speed to combine. Mix in the lemon zest and juice just until you have a smooth, soft mixture.
  • Take your pastry sheets and cut each one into quarters, then cut a small diagonal slit at the corner of each piece, extending about 3cm in towards the middle so you’ve got 8 little triangle ‘flaps’ (see picture for reference).
  • Divide the cream cheese mixture evenly between the pastry squares (about a tablespoon and a half for each one) and spread it into a rough circle in the middle of each, using the little cuts you made as guidelines. Top the cream cheese with the jam (no need to spread this out, it’ll do its own thing in the oven), then place four raspberries at the outer edges of the cream cheese (again, see picture).
  • Pick up alternating flaps of pastry and fold them towards the middle, creating a pinwheel shape. Roll the other flaps in on themselves, pinching slightly where they meet the folded flaps to keep them rolled up while baking. Carefully transfer to the lined trays – I could comfortably fit 4 on each, giving space for expanding in the oven.
  • Bake for 12-14 minutes or until puffed and golden all over. Let cool slightly before dusting with icing sugar and serving warm.

Notes

  1. I think you could easily scale these down to make the most gorgeous little mini pastries as a sweet finger food. Just alter the cooking time to suit.
  2. When I made these a second time, I cooked one tray straightaway but froze the others, fully assembled but unbaked. When we wanted to eat them I just put them in the oven straight from frozen, where they baked up perfectly (I added 3 minutes to the cooking time). 

Nutrition

Calories: 486kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 246mg | Potassium: 113mg | Fiber: 2g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg