1️⃣ Preheat the oven to 400°F (200°C).
Lay the two sheets of thawed puff pastry flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making a total of 12 rectangles.
2️⃣ Score the pastry.
Use the knife to score a ½-inch border around each rectangle, cutting halfway through the dough. This allows the edges to puff up while baking, keeping the center flatter. Use a fork to prick the center of each rectangle to prevent it from rising too much.
3️⃣ Prepare the cream cheese filling.
In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract until smooth. Scoop the mixture onto the center of each pastry rectangle, spreading it evenly but avoiding the ½-inch border.
4️⃣ Brush with egg wash.
In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the ½-inch border of each pastry with the egg wash.
5️⃣ Chill and bake.
Place the prepared pastries in the freezer for 5 minutes. Then, bake for 18-20 minutes, or until the pastries are puffed and golden brown. Remove from the oven and transfer to a wire cooling rack.
6️⃣ Add lemon curd.
While the pastries are still warm, add a dollop of lemon curd to the center of each one, spreading it gently over the cream cheese layer.
7️⃣ Make the glaze.
In a small bowl, whisk together the powdered sugar, heavy cream, and the remaining ½ teaspoon of vanilla extract until smooth. Drizzle the glaze over the cooled pastries.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 12 pastries
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