I am absolutely thrilled to share with you the delightful experience of these Apple Cheesecake Puff Pastry Tarts!
These treats are a marriage between the creaminess of cheesecake and the irresistible flakiness of puff pastry, all perfectly complemented by juicy apple slices.
This simple recipe will guide you through the process, ensuring a tasty outcome without breaking a sweat.
Your loved ones will undoubtedly relish this amazing delicacy!
Savor these cheesecake pastries alongside a steaming cup of tea.
The possibilities with ready-made yeast puff pastry are endless!
From delicate croissants to golden puff pastries and mouthwatering pies with various fillings, you can create plenty wonderful dishes.
All you need to do is thaw the dough, add your desired filling, and allow it to rise in a warm spot.
Once in the oven, these baked goods will rise beautifully, acquiring a captivating golden hue.
This easy recipe guarantees a sweet treat with an aromatic filling that anyone can make.
The filling consists of just 2 common ingredients: ricotta and apricot jam, although you can opt for any jam of your liking.
Alternatively, you can use pre-made ricotta mass with raisins or dried apricots.
After mixing the ricotta and jam, simply layer the apple slices on top and pop the cheesecake tarts into the oven.
These mouthwatering Apple Cheesecake Puff Pastry Tarts will leave no one indifferent.
As you take your first bite, you’ll be transported to a world filled with rich and velvety textures.
Where the tangy sweetness of the cheesecake harmonizes beautifully with the juicy apples.
While still warm, you can brush them with jam to infuse a fruity sweetness.
For an extra touch of magic, sprinkle the cheesecake tarts with chopped dried apricots.
Treat your family to this fragrant pastry with a delicate filling that effortlessly melts in their mouths.
how to cook Apple Cheesecake Puff Pastry Tarts?
To start, preheat your oven to 200°C (400⁰F). Take the yeast puff pastry, which should be thawed according to the instructions on the package, and place it on a lightly floured surface.
TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Defrost Puff Pastry,” “How to Bake Puff Pastry,” and “Puff Pastry: Cooking Secrets.”
Roll it out until it forms a 20cm x 20cm square. If you want to be precise, you can use a ruler.
TIPS: If cracks appear while you’re working with puff pastry, don’t worry! Simply moisten them with a little water and then press down with your fingers to bring the dough back together. Easy peasy!
Next, grab a pizza cutter and ruler. Use these tools to cut the dough into four equal 10cm x 10cm squares.
TIPS: To cut your puff pastry, you can use a regular sharp knife or a pizza cutter. Both will do the job just fine.
Place these squares on a baking sheet lined with parchment paper.
To keep them from drying out, cover the baking sheet with cling film. Let the dough rise for about 40 minutes in a warm, draft-free spot. Ideally, the temperature should be around 25°C (77°F).
TIPS: If you don’t have cling film, a clean kitchen towel can be used to cover the dough.
While the dough is rising, wash the apples and remove the core. Slice them thinly.
TIPS: Wondering how to core apples? You can use a special apple corer or a small sharp knife to easily remove the core.
In a medium bowl, mix the ricotta and apricot jam until smooth.
TIPS: If you’re not a fan of the apricot jam, why not try using some other delicious berry or fruit jam? It’s a sweet change that will add a burst of flavor to your dessert.
Create a small pit in the center of each dough square and fill it with the ricotta mixture.
Top the filling with the sliced apples and sprinkle some sugar on top.
In a small bowl, lightly beat the eggs with a whisk. Add water and stir.
Brush the edges of the tarts with this egg mixture.
TIPS: To apply an egg brush, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.
Place the baking sheet with the tarts in the preheated oven at 200°C (400⁰F) and bake for 10-15 minutes, or until they turn a lovely golden brown.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once they’re done, take the baking sheet out of the oven and let the tarts cool slightly.
Brush the apples with apricot jam and sprinkle some coarsely chopped dried apricots on top.
TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.
TIPS: To make spreading jam over the dough a breeze, use a silicone pastry brush. It’s the perfect tool for the job and will give you a smooth and even application.
Now, you’re ready to serve these delightful Apple Cheesecake Puff Pastry Tarts for tea. Enjoy your meal!
Apple Cheesecake Puff Pastry Tarts
for the crust
- Yeast puff pastry (croissant dough) – 1/2 pack (250 g)
for the filling
- Ricotta – 1/3 pack (83 g)
- Apricot jam – 2 tbsp. (40 g)
- Apples – 2 pcs. (200 g)
- Sugar – 2 tbsp. (24 g)
- Eggs – 1 pc. (50 g)
- Water – 1 tbsp. (15 g)
- Apricot jam
- Dried apricots, coarsely chopped
- Place the yeast puff pastry, thawed according to the instructions on the package, on a lightly floured surface. Roll out into a 20cm x 20cm square.
- Using a pizza cutter and ruler, cut the dough into four equal 10cm x 10cm squares.
- Place the squares on a baking sheet lined with parchment paper. Cover the baking sheet with cling film on top and leave to rise for 40 minutes in a warm, draft-free place.
- Wash the apples, remove the core, cut into thin slices.
- Place ricotta in a medium bowl, add apricot jam, stir until smooth.
- Make a pit in the center of each square and place the ricotta filling. Place apples on top of the filling and sprinkle with sugar.
- Place the eggs in a small bowl, lightly beat with a whisk, add water, and stir. Brush the edges of the tarts with the egg brush.
- Bake in an oven preheated to 200°C (400⁰F) for 10-15 minutes. Remove from oven, cool slightly. Brush the apples with apricot jam and sprinkle with coarsely chopped dried apricots.