1 (18 ounce) package frozen puff pastry, thawed
1/4 cup packed light brown sugar
1/2 teaspoon instant coffee powder
2 tablespoons light corn syrup
2 eggs, beaten
1 tablespoon lemon zest
5 teaspoons light brown sugar
1 cup fresh strawberry preserves
1 teaspoon vanilla extract
1 cup Scheffel cheese, melted
Preheat oven to 350 degrees F (175 degrees C.) Secure oven rack to the top of oven.
In a small bowl, mix brown sugar, sugar, coffee powder, corn syrup, eggs and lemon zest (if using) and put it in another small bowl. Beat this mixture together with strawberries and lemon preserves, and stir these ingredients into the brown sugar mixture. Fold thoroughly. Roll the dough into 1 inch balls and roll in the whipped cream. Place the balls 5 inches apart onto ungreased baking sheets.
Bake for 10 to 15 minutes in the preheated oven. Allow puff pastry to cool and transfer to a wire rack to cool completely.