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For the filling, you’ll need:
▏1 17.3 oz (or 320 g) box of thawed puff pastry ▏
1 egg, beaten with 2 teaspoons of water to make an egg wash ▏½ cup (30 g) of powdered sugar ▏
1 teaspoon of fresh lemon juice ▏1 teaspoon of pure vanilla extract ▏⅛ teaspoon of salt ▏1 cup of powdered sugar ▗1-2 tablespoons of milk
Instructions
Prepare a big baking sheet (I used a half-size sheet pan) with parchment paper and heat the oven to 350°F/180°C (160°C fan oven).
Add the egg, powdered sugar, lemon juice, vanilla, and salt to the cream cheese in a bowl to create the cheesecake filling. A rubber spatula or whisk will do the trick.
Make a 12-by-12-inch square out of the puff pastry by rolling it out with a rolling pin.
