Best Cheese Crowns Recipes

CHERRY CROWNS

Cherry Crowns image

I originally found this recipe on-line a number of years ago and never made them until last year. I was looking through some cookbooks a few weeks ago and found the very same recipe in the Southern Living Christmas Cookbook. These are really delicious and look so pretty on my cookie trays.

Provided by Thea Pappalardo

Categories Cookies

Time 15m

Number Of Ingredients 8

Ingredients

1 c butter, softened
3 oz cream cheese, softened
1 c sugar
1 egg, separated
1 tsp almond extract
2 1/2 c ap flour
1 c blanched almonds, finely chopped
30 red candied cherries, cut in half

Steps:

1. Cream butter and cream cheese at medium speed. Gradually add sugar and beat until fluffy. Add egg yolk and almond extract. Mix well. Gradually stir in flour. Cover and refrigerate for at least one hour.
2. Shape dough into one inch balls; dip top of ball in beaten egg white and then into the almonds. Place about 2 inches apart on a parchment lined cookie sheet. (Grease sheet if you do not have parchment.) Press a half cherry into the top of each ball.
3. Bake at 350° for 15 minutes. Cool on wire racks.

CHEESE CROWNS

Cheese Crowns image

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 I use has 6 cups. The bottom layer is very delicious. About half of a crown should satisfy most eaters.

Provided by .BarbaraAnn.

Categories Cheesecake

Time 1h2m

Yield 12 crowns, 24 serving(s)

Number Of Ingredients 10

Ingredients

3 sheets frozen puff pastry, thawed (1.5 packages)
1/4 cup firm stick margarine or 1/4 cup butter
1/2 cup all-purpose flour
1/2 cup chopped pecans, toasted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
2 tablespoons vanilla

Steps:

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.
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.
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.
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).
Bake 15 minutes.
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.

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