Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1/4 tsp (1.5g) sea salt
  • 8 oz (225g) Philadelphia light cream cheese, softened
  • 2 tbsp (30g) plain Greek yogurt (non-fat)
  • 1 tsp (5g) fresh lemon zest
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Heat the oven. Set it to 400°F (200°C) and let it fully preheat. Note: A cold oven means no puff.
  2. Cut the pastry. Roll the thawed puff pastry onto parchment paper and use your pizza cutter to slice it into 24 equal squares.
  3. Create the landing pad. Prick the center of each square with a fork. Note: This stops the balloon effect.
  4. Apply the wash. Brush the edges of the squares with beaten egg and sprinkle with sea salt.
  5. Mix the base. In your bowl, beat the softened Philadelphia light cream cheese and Greek yogurt until it looks airy and smooth.
  6. Season the filling. Fold in the lemon zest, garlic powder, and black pepper, then spoon it into your piping bag.
  7. Bake the bases. Slide the tray in and bake for 8-10 minutes until they are mahogany colored and crisp.
  8. Cool down. Remove from the oven and let the bases sit for 2 minutes. Note: If you pipe immediately, the cheese will melt.
  9. Pipe the cream. Squeeze a generous dollop of the chilled cream cheese mixture onto the center of each square.
  10. Finish and garnish. Top each one with chopped chives and a tiny pinch of smoked paprika.