Boysenberry Cheesecake Puffs


1 sheet of butter puff pastry, thawed

1 cup boysenberries, fresh or thawed

½ cup sugar

¼ cup lemon juice

1 tub of Meadow Fresh Cheesecake Filling

2 tablespoons heavy cream

Icing sugar


Preheat oven to 220°C

Cut pastry sheet into 6 even rectangles.

Baste with egg wash and bake in oven for approx. 15 mins or until golden brown.

Remove from oven and allow to completely cool.

To make boysenberry filling combine boysenberries, sugar and lemon juice in small saucepan over a medium heat. Mix until sugar dissolves then increase to a high heat and bring mixture to a boil.

Boil for approx. 5 mins or until thickened.

Remove from heat and allow to cool completely.

Prepare cheesecake filling as per tub instructions then combine with cream.

Slice cooled pastry into two layers (creating 12 rectangles) then evenly spread cheesecake filling on bottom layers and then top with boysenberry filling.

Top with the top puff pastry layer and sprinkle with icing sugar.


Original recipe from