Lemon Cream Cheese Puff Pastries – Lemon Cream Cheese Puff Pastries are the epitome of indulgence. Blending the tangy zest of lemons with the rich, creamy texture of cream cheese. All wrapped up in flaky, golden pastry. This dessert perfectly marries American. And British culinary traditions. Offering a treat. That’s as delightful to look at as it is to eat. Ideal for those who adore the combination of citrus and sweet. This recipe promises to be a crowd-pleaser. At any gathering.
The first time I decided to make these Lemon Cream Cheese Puff Pastries. It was a bit of an experiment. I wanted something unique. For our weekend family brunch. My husband. Usually not one for sweets. And my child. Who can be quite the critic. Were both skeptical. Yet, from the first bite. They were converted. The blend of tangy lemon and creamy cheese. Encased in puff pastry. Won them over. It’s become a request at many family gatherings since then. A testament to its universal appeal.
What makes this Lemon Cream Cheese Puff Pastries truly stand out?
The Lemon Cream Cheese Puff Pastries stand out. For their sublime balance of flavors and textures. Marrying the zestful tang of fresh lemons. With the luxurious richness of full-fat cream cheese. All encased in layers of delicate. Flaky puff pastry. This delightful dessert. Effortlessly bridges the culinary traditions of American. And British cuisine. Offering an exquisite treat. That’s both easy to prepare. And versatile enough to grace any dining occasion. Its simplicity in preparation. Using ready-rolled puff pastry. Makes it accessible to bakers of all levels. While the vibrant burst of citrus. Provides a refreshing contrast to the creamy filling. Creating a dessert. That’s as pleasing to the palate as it is to the eye.
What You Need To Make This Lemon Cream Cheese Puff Pastries Recipe?
Ready-Rolled Puff Pastry: Our shortcut to flaky perfection. These sheets let us jump straight to the good part. Without compromising on that delightful puffiness we all love.
Confectioners’ Sugar: It’s not just for sweetness. It gives our pastries that dreamy. Snow-dusted look and a subtle sweetness. That pairs beautifully with lemon.
Egg: Our golden brush stroke. Giving the pastries a beautiful shine. And a rich color as they bake.
Superfine White Sugar: Adds a little sparkle. And crunch to the pastry. Creating a delightful texture contrast.
Full-Fat Cream Cheese: The creamy heart of our filling. It’s rich. Indulgent. And the perfect partner. To our zesty lemon.
Lemon Juice & Zest: The burst of sunshine. Lemon zest brings a bright zing. While the juice blends into the cream cheese. For a refreshingly tangy filling.
Steps To Make Lemon Cream Cheese Puff Pastries:
Step 1: Begin by heating your oven. To a cozy 200°C (400°F). Setting the stage for our pastries to puff and golden.
Step 2: Unveil the puff pastry sheets. Laying one atop the other. Then cut them into even squares. Dreaming of the delicious treats they’ll soon become.
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Step 3: Arrange the first set of squares on a baking sheet. Dust them with a whisper of confectioners’ sugar. Then gently cover them with parchment paper. On the second tray. Give the other pastry squares. A tender brush with beaten egg. Followed by a sprinkle of caster sugar. For a touch of sweetness and shine.
Step 4: Craft a pastry “sandwich”. By placing the egg-washed tray atop the sugar-sprinkled tray. This clever setup. Ensures our bottom layer stays tender and flat. Ready to cradle the creamy filling. While the top layer puffs into golden pillows.
Step 5: Bake in the preheated oven for about 15-20 minutes. Or until they’re kissed golden. Remove the top tray. Letting the bottom tray have its final moments in the oven. For about 5 more minutes. Once done. Allow them to cool. Then gently lift them from the trays. Ready to be filled with lemony creaminess.
Step 6: Whip the cream cheese in a bowl. Until it’s smooth and willing. Then mix in the lemon juice. And confectioners’ sugar. Creating a filling. That’s both tangy and sweet. Fold in the lemon zest. For that extra burst of citrus.
Step 7: Arm yourself with a piping bag fitted with a large nozzle. Fill it with the lemon cream cheese mixture. Pipe generously onto the flat pastry squares. Then cap them with their puffed counterparts. Creating a beautiful contrast in textures.
Step 8: Chill in the refrigerator for about an hour. To set the flavors and textures. Then serve to the delight of your guests.
Tip:
A pro tip. To take your Lemon Cream Cheese Puff Pastries to the next level. Is to ensure your puff pastry remains cold before baking. Puff pastry works its magic best. When it’s cold. As this allows the butter layers within. To create steam. And lift the pastry as it cooks. Leading to that beautifully flaky texture we all love. If your pastry warms up too much. While you’re working with it. Don’t hesitate to pop it back in the fridge. For a few minutes. This little pause. Can make all the difference. In achieving that perfect puff and golden finish. Making your pastries not just delicious. But bakery-level beautiful.
Frequently Asked Questions:
Can I make these ahead of time?
You can prepare these puff pastries a day in advance. Keep them refrigerated. Until ready to serve.
What if I don’t have a piping bag?
A ziplock bag with a corner snipped off works just as well. For a more rustic look. You can even spoon the filling onto the pastries.
Can I use low-fat cream cheese?
While full-fat cream cheese is recommended. For the best flavor. And texture. You can use low-fat cream cheese. If you’re looking for a lighter option. Just be aware that the filling may not be as rich or creamy. But it will still be delicious.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Cream Cheese Puff Pastries
Ingredients
Pastry:
- 2 x 320 grams sheets of ready-rolled puff pastry
- 1 tablespoon icing/confectioners' sugar
- 1 egg - lightly beaten
- 3 tablespoons superfine white sugar
Filling:
- 2 x 225 grams 8 ounces packs full-fat cream cheese
- Juice of 2 lemons
- ½ cup icing/confectioner's sugar
- Zest of 2 lemons
Instructions
- Preheat the Oven: Turn your oven on to 200°C (400°F).
- Prepare the Pastry: Unroll the puff pastry sheets. And stack them. Cut into even squares.
- Prep for Baking: Place half of the pastry squares. On one baking sheet. Dust these with icing sugar. Cover with baking parchment. On another tray. Lay out the remaining squares. Brush with beaten egg. And sprinkle with superfine sugar.
- Bake: Stack the tray. With egg-washed pastries on top of the tray. With sugar-dusted pastries. Bake for 15-20 minutes. Until golden. Remove the top tray. Let the bottom tray bake. For an additional 5 minutes. Then cool.
- Make the Filling: Beat the cream cheese. Until smooth. Mix in lemon juice and icing sugar. Then stir in lemon zest.
- Assemble: Spoon or pipe the lemon cream cheese filling. Onto the flat pastry squares. Top with the puffed pastry squares.
- Chill: Refrigerate for about an hour before serving. Enjoy your delicious Lemon Cream Cheese Puff Pastries!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
How many slices ? What size do you cut them? After they bake do you pull them apart to put the filling in? Sorry, but this is something I need to know before I start.
Hi Charmaine! Great questions! Here’s a quick breakdown:
How many slices? This will depend on how large you cut the pastry squares. Typically, you’ll get around 12-16 pastries from the two sheets.
What size do you cut them? A good size for the squares is around 3-4 inches each, but you can adjust based on your preference.
Do you pull them apart to put the filling in? Yes! After baking, you’ll carefully pull the top pastry square from the bottom one, then spoon or pipe the lemon cream cheese filling onto the bottom piece before placing the top one back on.
I hope this helps, and feel free to ask if you have more questions before you start!