Lemon Puff Pastry
A delightful combination of cream cheese and lemon pie filling wrapped in flaky puff pastry, perfect for any occasion.
Ingredients
For the Pastry
- 1 package puff pastry sheets
- 1 egg egg (for egg wash) Beaten
For the Filling
- 8 oz cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1/2 cup powdered sugar For the filling.
- 1 cup lemon pie filling
For the Glaze
- 1 cup powdered sugar For glazing the pastries.
- 2-3 tablespoons lemon juice To mix with the powdered sugar.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a floured surface, roll out the puff pastry sheets to about 1/8 inch thickness and cut them into 4-inch squares.
- In a mixing bowl, combine the softened cream cheese with the powdered sugar and beat until smooth.
Assembly
- Place a spoonful of the cream cheese mixture and a spoonful of lemon pie filling in the center of each pastry square.
- Fold each square into a triangle, pinch the edges, and seal using a fork.
- Brush the tops with the beaten egg for a golden finish.
Baking
- Bake in your preheated oven for 15-20 minutes or until golden brown.
- For the glaze, mix the powdered sugar with lemon juice until smooth, and drizzle over the pastries once cooled slightly.
Notes
Serve warm or at room temperature. Garnish with mint leaves or powdered sugar for presentation.