Made with puff pastry, cream cheese, lemon juice, lemon zest, and powdered sugar, these Lemon Cream Cheese Puff Pastries are bright, flaky, and impossible to resist.
You know how sometimes you just want to make something impressive without actually doing anything too impressive? That was me last spring. My sister was coming over for brunch (she’s the type that always brings fresh-cut tulips and homemade sourdough), and I didn’t want to show up with a bag of grocery store muffins again.
So, naturally, I panicked. I opened the fridge. There was puff pastry I forgot I bought and cream cheese I was supposed to use for something “grown-up,” like a salmon tart. There were also lemons rolling around in the crisper drawer like they had no plans for their future. That’s when the idea clicked.
I had no real recipe. I just remembered eating something lemony and layered in Vienna a few years back—during one of those glorious mornings when the air smells like butter and you briefly believe in your own main character energy. Anyway, I tossed some things in a bowl, zested aggressively, and assembled these flaky little puffs.
They weren’t perfect. Some were lopsided. One fell apart. I burned one corner. But you know what? They tasted like sunshine. My sister ate three before even saying hi.
Why You’ll Love This Lemon Cream Cheese Puff Pastries Recipe?
Let’s get real for a sec: baking can be fussy. But puff pastry? Puff pastry is that friend who shows up in leggings and still looks expensive.
These Lemon Cream Cheese Puff Pastries are:
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Flaky on the outside, like a croissant’s more chill cousin.
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Tangy-sweet on the inside, thanks to the lemon and cream cheese combo. It’s like if cheesecake took a trip to Italy and came back wearing a linen shirt.
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Low effort, high payoff. You get all the “oohs” without the stress.
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Chillable. You can make them ahead and still wow people the next day.
They’re messy in the best way. You’ll probably get powdered sugar on your jeans. That’s how you know they’re good.
Ingredient Notes:
Real talk: I used what I had, and you probably can too. But here’s the rundown of what works—and what might get weird if you improvise too hard.
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Puff pastry (2 sheets): Ready-rolled. Don’t make your own. This isn’t The Great British Bake Off.
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Full-fat cream cheese: The kind that comes in a block, not the whipped stuff. You want it thick and lush, like the frosting on a birthday cake from an actual bakery.
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Lemons: You need both juice and zest. Bottled lemon juice is fine if you’re desperate, but it’s like using a highlighter instead of sunshine.
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Icing sugar (confectioners’ sugar): Sweetens the filling and dusts the pastry. Don’t skip it.
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Superfine sugar: For sparkle. If you don’t have it, granulated works. Sort of.
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One egg: For that shiny, golden top. It’s the glow-up button.
How To Make Lemon Cream Cheese Puff Pastries?
Without swearing or crying. Mostly.
Step 1: Preheat your oven
Crank it to 400°F (200°C). This gives you time to dig out your baking sheets from wherever you last shoved them.
Step 2: Unroll and cut the pastry
Stack both sheets and slice into 24 squares. You’ll probably mess up one. It’s okay. Snack on it. No one will know.
Step 3: Set up two trays
Put half the pastry squares on one tray and dust them with icing sugar. These are your bottoms.
Put the rest on a second tray. Brush with the beaten egg and sprinkle with superfine sugar. These are your sparkly tops.
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Step 4: Bake them like a baking genius
Place the egg-washed tray on top of the other one—yeah, weird, I know, but it helps the pastry puff perfectly. Bake for 15–20 minutes. Then remove the top tray and bake the bottoms for 5 more. Let everything cool or your filling will melt faster than your patience on a hot day.
Step 5: Make the lemon cream cheese filling
Beat the cream cheese until smooth. Add lemon juice, powdered sugar, and zest. Try not to eat it all. You will be tempted.
Step 6: Assemble
Spoon or pipe the filling onto the flat pastry bottoms. Gently smush the puffed tops on like little flaky hats. You’re building joy here.
Step 7: Chill
Pop them in the fridge for an hour. Or don’t, if you’re like me and eat three while “testing” them warm.
Storage Options:
They keep well in the fridge for 2 days. The pastry softens a bit, but it’s still good. Kinda like leftover birthday cake. Still dreamy. Not freeze-friendly though. They get sad and soggy. Don’t do it.
Variations and Substitutions:
Here are some tweaks I’ve tried (or want to try when I’m feeling fancy):
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No lemons? Use oranges or limes. Just adjust the sugar.
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Berry bonus: Add raspberry jam under the cream cheese. Wow.
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Coconut flakes on top? Could be cool. Haven’t tried, but if you do—tell me!
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Mini version: Cut smaller squares. Less mess, more bites.
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No top layer? Just pipe filling into the center and glaze it. It’s like a lemon Danish in disguise.
What to Serve with Lemon Cream Cheese Puff Pastries?
I recommend:
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A hot cup of Earl Grey
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Sparkling lemonade with a lemon slice because aesthetic
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More pastries
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Silence and a sunny window. Just trust me.
Frequently Asked Questions:
Can I make them a day ahead?
Yes. Chill them and they’re ready to serve whenever.
What if I don’t have superfine sugar?
Use regular sugar. Or skip it. No one’s checking your sparkle ratio.
Can I use low-fat cream cheese?
I mean, you can, but why would you? It’s Easter. Or Tuesday. Either way, use the good stuff.
If you try these Lemon Cream Cheese Puff Pastries, tag me, message me, or shout it out in your Instagram story with a big crumb on your chin. I live for that.
Tell me if your kid thought they were lemon Pop-Tarts. Tell me if you burned the first tray but the second was perfect. Tell me if you added strawberries and felt like a genius.
Because honestly, these pastries? They’re more than a recipe. They’re a little flaky reminder that joy can come from leftover puff pastry and two lemons you almost forgot about.
Happy baking, my lemon-loving friends.
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!