Lemon Cream Pastry Delights

 

Ingredients:

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 1 cup heavy whipping cream
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup lemon curd (store-bought or homemade)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon water
• Powdered sugar (for dusting, optional)

Instructions:

 

1. Prepare the Puff Pastry:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unfold the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 9 equal squares (for 18 total).
2. Make the Filling:
   In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add powdered sugar, lemon curd, lemon zest, and vanilla extract. Continue beating until the mixture is light and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon mixture until smooth and airy.
3. Assemble the Pastries:
   Place a tablespoon of the lemon cream filling in the center of each pastry square. Fold the corners of each square toward the center to form a little pocket or twist them slightly for a more decorative shape.
4. Brush and Bake:
   Beat the egg with water to make an egg wash. Brush lightly over each pastry for a golden, glossy finish. Bake for about 15–18 minutes, or until the pastries are puffed and golden brown.
5. Cool and Serve:
   Allow pastries to cool slightly on a wire rack. Dust with powdered sugar for an elegant touch.
6. Optional Glaze:
   For extra sweetness, whisk together 1/2 cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over cooled pastries.

Tips:

• Serve warm or at room temperature for the best texture.
• You can prepare the lemon filling a day ahead and refrigerate until ready to use.
• For variation, try orange or raspberry curd instead of lemon.