Ingredients
Scale
- 1 box (17.3 ounces) frozen puff pastry, thawed
- 1 (8 ounce) package cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract, divided
- 1 egg
- 2 tablespoons water
- 1 jar lemon curd
- 1/3 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 400F.
- Lay the two sheets of thawed puff pastry out flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making 12 total rectangles.
- Use the knife to score a ½ inch border around each rectangle (only cut about ½ way down into the dough). This will allow the outside ½ inch border to puff up while baking and the middle to stay flatter.
- Use a fork to prick several areas around the middle of each rectangle of pastry. This helps to keep the center from rising too much while baking.
- Place the pastries onto one large or two medium baking sheets, about 1 inch apart.
- In a medium mixing bowl, use an electric mixer to beat together the cream cheese, granulated sugar, and 1 teaspoon of the vanilla extract.
- Scoop the mixture onto the pastries and spread out evenly over the center area, but not onto the ½ inch border.
- In a small bowl, whisk together the egg and water. Use a pastry brush to lightly brush the egg wash onto the ½ inch border of each pastry.
- Bake the pastries at 400F for 18-20 minutes until the pastry is puffed up and golden brown. Remove from the oven and transfer the pastries to a wire cooling rack.
- While the pastries are still warm, add a dollop of lemon curd to the center of each pastry and spread out just enough to cover the cream cheese layer.
- In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ teaspoon vanilla extract.
- Drizzle the frosting over the cooled pastries.
Notes
- For more lemon flavor, add 1 tablespoon fresh lemon zest to the cream cheese filling. Some fresh lemon juice can also be added if desired.
- The pastries should be stored in the refrigerator. They will keep fresh for up to five days. They can be reheated in the microwave on high for 10-20 seconds.