Lemon Puff Pastry

This Lemon Puff Pastry is a simple yet elegant dessert featuring flaky puff pastry filled with a creamy sweet cream cheese mixture and tangy lemon pie filling. Drizzled with a sweet glaze, this treat is perfect for breakfast, brunch, or a delightful dessert any time of the day.

Why You’ll Love This Recipe

• Light, flaky, and buttery – The puff pastry bakes to golden perfection.
• Creamy and tangy filling – A combination of sweet cream cheese and zesty lemon pie filling.
• Easy to make – Uses store-bought puff pastry for convenience.
• Perfect for any occasion – Great for brunch, afternoon tea, or dessert.
• Customizable – Swap out the lemon filling for other fruit flavors like raspberry or blueberry.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry

• 1 box puff pastry sheets, thawed
• 22 ounces lemon pie filling (you’ll use about half)

For the Cream Cheese Filling

• 8 ounces cream cheese, softened
• ½ cup sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Egg Wash

• 1 large egg
• 1 tablespoon water

For the Glaze Drizzle

• ½ cup powdered sugar
• 1 tablespoon milk

Directions

Prepare the Pastry and Filling

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the Cream Cheese Filling: In a medium bowl, beat cream cheese until fluffy (about 2-3 minutes).
3. Add sugar, egg yolk, lemon juice, and vanilla extract and mix until smooth.

Assemble the Pastry

4. Roll out the puff pastry on a lightly floured surface to form an even square.
5. Spread half of the cream cheese mixture down the center of each puff pastry, leaving about 1½ inches free at each end.
6. Spoon 3 heaping tablespoons of lemon pie filling on top of the cream cheese mixture and gently spread.

Cut and Braid the Dough

7. Cut two small slits at each end of the pastry (about 1 inch long) and fold them over the filling to prevent leakage.
8. Cut diagonal strips along the sides, making sure not to cut too close to the filling.
9. Braid the pastry by folding each strip over one another until the filling is covered.

Bake and Glaze

10. Prepare the Egg Wash: In a small bowl, whisk together egg and water, then brush over the pastry for a golden crust.
11. Bake for 25 minutes or until golden brown and flaky.
12. Make the Glaze: Mix powdered sugar and milk until smooth.
13. Drizzle over the warm pastry and serve.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories: Approximately 312 per serving

Variations

• Berry twist: Use raspberry or blueberry pie filling instead of lemon.
• Nutty crunch: Sprinkle chopped almonds or pecans on top before baking.
• Chocolate drizzle: Drizzle with melted white or dark chocolate instead of glaze.
• Zesty boost: Add lemon zest to the cream cheese mixture for extra citrus flavor.
• Mini pastries: Cut into smaller sections for individual servings.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap baked pastries in plastic wrap and freeze for up to 2 months.
• Reheat: Warm in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds.

FAQs

Can I use homemade lemon curd instead of pie filling?

Yes! Homemade lemon curd will add a richer, more intense lemon flavor.

Can I make these ahead of time?

Yes, assemble the pastry and refrigerate before baking. Bake fresh when ready.

Can I use frozen puff pastry?

Yes, just make sure to fully thaw it before rolling and assembling.

How do I prevent the filling from leaking?

Make sure to seal the ends well and avoid overfilling the pastry.

Can I make this without cream cheese?

Yes, you can use just the lemon filling or replace cream cheese with ricotta or mascarpone.

How do I keep the pastry crispy?

Bake until golden brown and let it cool before storing to avoid sogginess.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and a non-dairy milk substitute for the glaze.

What should I serve with this pastry?

Enjoy with coffee, tea, or a scoop of vanilla ice cream.

Can I use puff pastry shells instead of sheets?

Yes! Fill the shells with the cream cheese and lemon filling before baking.

What if I don’t have an egg for the egg wash?

Brush with melted butter or milk for a similar golden finish.

Conclusion

This Lemon Puff Pastry is an easy, elegant dessert bursting with bright citrus flavors and creamy sweetness. Perfectly flaky and topped with a sweet glaze, it’s a delightful treat for any occasion. Try this simple yet impressive recipe today and enjoy a bakery-style pastry at home!

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