Lemon Cream Pastry Delights

Ingredients:

For the Pastry:

• 1 sheet puff pastry (thawed if frozen)

• 1 egg (beaten, for egg wash)

• 1 tbsp sugar (optional, for sprinkling)

For the Lemon Cream Filling:

• ½ cup lemon curd (store-bought or homemade)

• ½ cup cream cheese, softened

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• Zest of ½ lemon

For Garnish (optional):

• Powdered sugar, for dusting

• Fresh berries or mint leaves

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the Pastry:

   • Roll out the puff pastry slightly on a floured surface.

   • Cut into squares or circles (about 3–4 inches each).

   • Place on the baking sheet and brush edges with beaten egg.

   • Sprinkle lightly with sugar if desired.

3. Bake:
   Bake for 12–15 minutes, or until puffed and golden brown.
   Allow to cool completely.

4. Make the Lemon Cream:
   In a medium bowl, beat together the cream cheese, lemon curd, powdered sugar, vanilla, and lemon zest until smooth and creamy.

5. Assemble:

   • Slice the cooled pastries in half (like sandwich buns).

   • Spoon or pipe the lemon cream onto the bottom half, then replace the top.

   • Dust with powdered sugar and garnish with berries or mint.

Tips:

• For extra indulgence, drizzle with white chocolate or lemon glaze.

• These can be made ahead — just fill right before serving to keep the pastry crisp.

• Use mini puff pastry shells for bite-size versions.