Who needs a creative title when the ingredient list looks this tasty? This, friends, was what came of a post-wedding cake craving for sweet, cheesecakey goodness.
It did not taste like cheese cake. It was delicious. It was easy. I will be making these again.
Plus, the puffs are super cute.
Like many great concoctions, this began with a store-bought roll of puff pastry. I buy these en masse when they go on sale, and I throw them into the freezer. When I want to use one for dinner, I take it out of the freezer in the morning. Easy peasey.
I used some cute silicone cupcake cups, cut squares of puff pastry dough into squares to fit the cups.
-big handful of toasted almonds, coarsely chopped
-light cream cheese (maybe ¼ cup?)
-equal part local honey (1:1 ratio with the cream cheese)
Mix the cream cheese and honey until smooth. Add toasted chopped almonds.
Spoon into puff pastry cups– just a spoonful in each, to cover the base.
Top with a very small spoonful of jam (I used strawberry).
Put cups onto baking tray. Pop into preheated oven (I cooked mine at 160 C/ 320 Funtil the puff pastry turned lightly golden)