Berry Lemon Puff Pastry (Print Version)
# Ingredients:
→ Base Layer
01 -
1 pack of frozen puff pastry sheets, thawed following the package guidelines
→ Creamy Filling
02 -
225g softened cream cheese
03 -
60g white sugar
04 -
1/4 tsp freshly grated lemon zest
05 -
1/2 tbsp squeezed lemon juice
06 -
1/4 tsp vanilla essence
07 -
1 large egg, beaten
→ Decorations
08 -
240ml of lemon curd
09 -
Variety of fresh berries (like raspberries, blueberries, strawberries, and blackberries)
10 -
A sprinkle of powdered sugar
11 -
Extra lemon zest as an optional topper
# Instructions:
01 -
Turn your oven on and set it to 375°F (190°C).
02 -
Cut into 12 rectangular segments and place them on a baking tray lined with parchment paper, leaving some space in between.
03 -
Whisk the cream cheese, sugar, vanilla, lemon juice, and zest together in a bowl until smooth. Add the egg next and mix just until blended.
04 -
Spoon the creamy mixture onto the pastry rectangles, leaving a little border around the edges.
05 -
Bake for about 20–25 minutes or until you see them turn golden. Once done, let them cool at room temp.
06 -
After cooling, spread lemon curd on top and arrange the berries however you like. Right before serving, add a dusting of powdered sugar and, if you'd like, some extra zest.
07 -
Keep these in the fridge until you're ready to present. Lay them out on a platter for a nice treat.
# Notes:
01 -
Keep these refrigerated if you're not serving them right away.
02 -
To keep them looking fresh, add the berries and sugar dusting only when you're about to serve.