These Lemon Cream Pastry Delights are little bites of sunshine—flaky, buttery puff pastry filled with luscious lemon cream. They’re light, elegant, and perfect for tea time, brunch, or a refreshing dessert.
Ingredients:
- 1 sheet puff pastry, thawed
- 1/2 cup lemon curd (store-bought or homemade)
- 1/2 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a small bowl, mix together cream cheese, lemon curd, powdered sugar, lemon zest, and vanilla until smooth and creamy.
- Shape the pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut into squares or circles (about 3–4 inches each).
- Fill and fold: Place a small spoonful of the lemon cream filling in the center of each piece. Fold over into a triangle or rectangle and press edges with a fork to seal.
- Brush and bake: Lightly brush the tops with beaten egg. Place pastries on the baking sheet and bake for 15–18 minutes, or until golden brown and puffed.
- Cool and finish: Let them cool slightly, then dust with powdered sugar for a beautiful finish.
Pro Tip: For an extra touch of indulgence, drizzle the pastries with a simple glaze made from powdered sugar and lemon juice. Serve slightly warm for the perfect balance of tangy and sweet.
