Ingredients
2 puff pastry sheets, thawed
115 grams cream cheese
140 grams FAGE Total 0%, 2%, 5%
4 tablespoons sugar (plus extra for garnish)
1 teaspoon lemon juice
240 ml raspberry preserve
1 egg
15 ml water
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Steps
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, beat cream cheese, yogurt, sugar, and lemon juice until well combined. Set aside.
- Lay out a large piece of parchment paper on a table and dust with flour.
- Roll out each puff pastry sheet into a rectangular shape. Set the second dough aside while you work on the first sheet.
- Using a knife, on one of the long sides of the puff pastry, cut small triangles that come halfway up the short side and remove them.
- Spread the cream cheese mixture on the non-cut half of the dough, making sure to leave a 1.30 cm border.
- Top the cream cheese mixture with raspberry preserve.
- Make an egg wash by mixing the egg with water and brush the wash along the 1.30 cm border.
- Fold the triangle diagonally over the cream cheese mixture and pinch the dough ends together. Shape the log into a candy cane by hooking the top to the right.
- Brush the top of the pastry with egg wash and sprinkle with extra sugar.
- Repeat with the second pastry sheet.
- Bake for 20-25 minutes or until golden brown.
