Cherry Cheesecakes in Puff Pastry - Serves 18 Pastries
1 sheet ready-to-bake puff pastry
8 oz. Mascarpone cheese
1 tablespoon flour
1/4 teaspoon cinnamon
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1/2 cup Stonewall Kitchen Sour Cherry Jam or Cherry Berry Jam
1/4 cup walnuts, chopped
Preheat oven to 400 degree F. Grease every other cup in a mini muffin tin.
Roll one sheet of puff pastry on a floured surface to measure 9 x 18". Cut into 18 3-inch squares.
Press one pastry piece into each greased muffin cup allowing edges to drape over the edge of the cup.
In a mixer fitted with a paddle attachment, mix the Mascarpone cheese, flour, egg, cinnamon, sugar and vanilla on medium speed until uniform. Fill each pastry ¾ full with cheese filling. Bake approximately 12 minutes or until the pastry is golden and the cheese filling is set.
Top each pastry with about 1 teaspoon Sour Cherry Jam or Cherry Berry Jam and sprinkle with toasted chopped walnuts.