Mexican cheesecakes "Chamuco"

Ingredients:

Buns

• 1 packet of active dry yeast
• 0.5 cup whole milk, slightly warm
• 1 large egg at room temperature
• 1/3 cup granulated sugar
• 2.5 cups premium flour
• 1 teaspoon of salt
• 1 teaspoon vanilla
• 0.5 tsp lemon zest
• 1/4 tsp cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp. grated nutmeg
• 220g butter, cut into small cubes and frozen for 5 minutes

Filling

• 2 packages of 250g cream cheese, room temperature
• 3/4 cup sugar
• 2 egg yolks, room temperature
• 5 tbsp sour cream
• 2 tsp vanilla
• 1.5 tbsp lemon zest
• A pinch of salt
• Mix all ingredients in a separate bowl.

Egg for greasing

• The whites of 2 eggs, beaten with 2 tablespoons of water

Preparation:

1. Mix the yeast in the milk and let it dissolve for 2 minutes. Then add the egg and sugar.
   
   Sift together the dry ingredients (flour, salt, cardamom, cinnamon, and nutmeg) and add the butter along with the remaining ingredients. Process everything in a food processor until the butter becomes fine crumbs.
2. Stir the wet ingredients into the dry ingredients, mix thoroughly, cover and refrigerate until thoroughly chilled (this takes 3-5 hours, but I prefer overnight.) The dough can be stored in the refrigerator for 4 days or in the freezer for a month.
3. Flour your work surface, dough, and hands. Form the dough into a square and roll it out to approximately 37x37 cm. Fold the dough twice (once horizontally and once vertically) and roll it out again to 37x37 cm.
   
   Repeat this process again, rolling it out to a size of 30 x 60 cm. If the dough begins to warm up, refrigerate it between rollings. Roll the dough out to a rectangle measuring 50 x 60 cm. Then fold it, wrap it in plastic wrap, and refrigerate for an hour.
4. After preparing the filling, cut the dough in half, roll it out to a 50x25 cm rectangle, and cut into even pieces. I usually divide it into 8 pieces, but you can make 10 if you prefer. Tip: You can add extra flavor to the puff pastry by spreading a little fruit jam in the center.
5. Place 3-4 tablespoons of filling in the center of each piece and fold the dough over the sides to form a basket with the filling inside. I prefer to give the puff pastry a traditional round shape.
6. Place the puff pastries on a baking sheet, 5 cm apart from each other, to prevent them from sticking together during baking.
   
   Brush the top of each puff pastry with egg wash to prevent them from drying out and to create a glossy crust. Sprinkle with turbinado sugar, if desired.
   
   Leave the dough to rise for 30 minutes.
7. Bake the buns at 200°C for 20-25 minutes until golden brown. Cool on a wire rack and serve.