Ingredients
-
3
-
1/4
-
1/2
-
1/2
-
1/4
-
1/2
-
3
-
1
-
3
-
2
-
-
-
-
-
Directions
Cheese Crowns, Recipe from Betty Crocker’s New Cookbook (Everything You Need to Know to Cook) This is basically cheesecake, wrapped in puff pastry The name comes from the way the corners of the pastry stand up, like the pointy bits of a crown I usually make these to share, as they are always delicious and more travel-friendly than the average cheesecake The muffin tin use has 6 cups The bottom layer is very delicious About half of a crown should satisfy most eaters , I made these for brunch and they were easy to make and delicious I didn’t want them to be so large so I cut the puff pastry sheets into nine squares and used regular muffins tins, which worked fine The pastry dough is easy to work with and I stretched it to fit Be sure it is patted well into the muffin cups to retain the pretty crown shape I had enough filling to use all four puff pastry sheets , There is a bakery in Cortland, Ontario where I have purchased Cheese Crowns for years This is the exact taste of the Cheese Crown from this bakery The Cheese Crowns I baked looked exactly like the ones at the bakery I added cherry pie filling and a drizzle of icing on top to complete the professional look I was going for This recipe is delicious and my company enjoyed them very much
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Steps
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1
Done
|
Heat Oven to 425 Degrees. Grease Bottoms and Sides of 12 Jumbo Muffin Cups, 3.5 X 1.75 In., or 6-Oz Custard Cups With Shortening. |
|
2
Done
|
Place 1 Sheet of Could Puff Pastry on Lightly Floured Surface. Cut Into Four Squares. Press Each Square Gently Into Muffin Cup, Pulling the Four Corners Up and Out of Cup. Press Corners Down on Muffin Pan. Repeat With Remaining Sheets of Puff Pastry. |
|
3
Done
|
Mix Flour, Pecans, Brown Sugar, and Cinnamon in a Small Bowl. Cut Margarine Into the Mixture, Then Put a Heaping Tablespoon in the Bottom of Each Pastry Cup. |
|
4
Done
|
Beat Cream Cheese and Sugar in Medium Bowl With Electric Mixer on High Speed About 2 Minutes or Until Fluffy. Beat in Eggs, One at a Time. Beat in Vanilla. Pour About 1/3 C of the Cream Cheese Mixture Into Each Cup (on Top of the Pecan Mixture). |
|
5
Done
|
Bake 15 Minutes. |
|
6
Done
|
Reduce Oven Temperature to 375 Degrees. Bake 5 to 7 Minutes Longer or Until Pastry Is Golden Brown. Cool 15 Mins., Then Remove from Pan. Refrigerate Uncovered About 1 Hr or Until Chilled; Cover and Continue Refrigerating No Longer Than 48 Hours. |
