Introduction

Enjoy a delightful and easy-to-make lemon puff pastry that beautifully balances creamy, tangy lemon filling with flaky, golden pastry. This treat is perfect for breakfast, dessert, or a special snack.

The image shows a golden-brown braided pastry placed on a white rectangular plate with a blue rim, set on a white marbled surface. The pastry has multiple layers of flaky, shiny dough braided over a creamy yellow filling that peeks slightly from the ends and between the braids. The texture of the crust looks crisp and light, with visible layers of puff pastry. In the background, there is a second similar plate with another braided pastry and a small white bowl filled with a yellow sauce, all on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box puff pastry sheets
22 ounces lemon pie filling (will use about half)
8 ounces cream cheese
½ cup sugar
1 egg yolk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 large egg
1 tablespoon water
½ cup powdered sugar
1 tablespoon milk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, beat the cream cheese until fluffy, about 2-3 minutes. Add the sugar, egg yolk, lemon juice, and vanilla extract, then beat until well combined.
Step 3: On a lightly floured surface, gently unfold the mostly thawed puff pastry sheets and roll them a few times to form a square shape.
Step 4: Spoon half of the cream cheese mixture down the center of each puff pastry, leaving about 1½ inches free at each end.
Step 5: Add about three heaping tablespoons of lemon pie filling on top of the cream cheese mixture and gently spread it out. Repeat with the other pastry sheet.
Step 6: Cut two slits about 1 inch long at each end of the pastry, then fold these ends over the filling and press to seal, preventing any leakage.
Step 7: Trim the top and bottom side pieces at an angle, then make several cuts along each side of the pastry without cutting too close to the filling.
Step 8: Fold the cut pieces over each other like a braid, securing them as you go to enclose the filling.
Step 9: Mix the large egg and 1 tablespoon water to create an egg wash. Brush this over both pastries.
Step 10: Bake the pastries on the prepared baking sheet for 25-30 minutes, or until they are puffed up and golden brown.
Step 11: While the pastries bake, prepare the glaze by stirring together the powdered sugar and milk in a small bowl.
Step 12: After baking, drizzle the glaze over the warm pastries before serving.

Tips & Variations

For a brighter lemon flavor, add a teaspoon of grated lemon zest to the cream cheese mixture.
If you prefer a tangier filling, use fresh lemon curd instead of pie filling.
Try adding a sprinkle of toasted almond slices on top before baking for added texture.
Make sure the puff pastry is properly thawed but still cool to work with for best handling and rising.

Storage

Store leftover lemon puff pastries in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a 350°F (175°C) oven for 5-7 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows a close-up of a single pull-apart piece of a lemon pastry held by a woman's hand against a blurred background of the rest of the pastry. The pastry piece has three visible layers: a bottom crispy golden-brown flaky crust, a thick and glossy bright yellow lemon custard filling in the middle, and a smooth white icing layer on top with a slightly shiny texture. The background surface is white marbled texture with soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry according to package instructions before using. Working with partially thawed pastry is fine, but fully frozen dough is harder to shape and may not bake evenly.

What can I substitute for lemon pie filling?

You can use lemon curd, homemade lemon custard, or any other lemon-flavored spread as a substitute. Adjust the sweetness accordingly to suit your taste.