Lemon Curd & Cream Cheese Pastry

Lemon Curd & Cream Cheese Pastry

Bianca Trejo

Bianca Trejo

August 8th, 2018

Lemon Curd & Cream Cheese Pastry

Lemon Curd & Cream Cheese Pastry

Yield 8 servings
50 minutes total time
25 minutes active time
Intermediate

This delicious breakfast pastry combines the richness of sweetened cream cheese with a scrumptious & tangy lemon curd. Enjoy it with your morning coffee or tea! This pastry should, ideally, be enjoyed the day it is made.

Ingredients
1 Sheet puff pastry, thawed
4 ounces cream cheese, softened
1 teaspoon vanilla paste
¼ cup confectioner’s sugar
1/3 cup lemon curd, store bought

Ingredients for egg wash

1 whole egg
1 tablespoon heavy cream

Ingredients for the glaze

1 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla paste
pinch of salt

Directions

Preheat oven to 400F
Using a stand mixer with paddle attachment beat cream cheese, vanilla paste, and confectioner’s sugar until evenly incorporated. Set aside.

Place thawed puff pastry on a parchment lined baking sheet and unfold. Cut slits that are 2 ½ inches long and ½ inch thick, all along the left and right thirds of the puff pastry. Leave the middle section of the puff pastry untouched.

Spread cream cheese filling evenly onto middle section, stopping ¾ inches before reaching both opposite edges. Leave that much intact so that each side can be sealed and the filling won't leak out. Top with lemon curd and spread evenly stopping, again ¾ inch before the edges.

Starting from one end of the puff pastry, take one strip from the left side and pull it over the filling towards the right side. Then take a strip from the right side and pull it over the filling towards the left side. Alternate strips from side to side, all the way down until reaching the end. Make sure to pinch both edges of the braid together to avoid filling from leaking on either end of the pastry.

For the egg wash: whisk together egg and heavy cream. Brush the entire braid with egg wash and bake for 20-22 minutes until golden brown and flaky.

Let cool for 10 minutes. Meanwhile make the glaze by whisking together confectioner’s sugar, milk, vanilla extract, and salt. Drizzle all over the braid. Reserve some glaze, wait 10 more minutes, and drizzle with glaze again.

Cut into 8 even pieces. Store at room temperature in an airtight container.

Lemon Curd and Cream Cheese Pastry

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Ingredients

  • 1 Sheet puff pastry, thawed
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla paste
  • ¼ cup confectioner’s sugar
  • 1/3 cup lemon curd, store bought
  • 1 whole egg
  • 1 tablespoon heavy cream
  • 1 cup confectioner’s sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla paste
  • pinch of salt
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