Lemon Pastry with Sweet Cream Cheese Filling

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Preheat oven to 400F. Lay the two sheets of thawed puff pastry out flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making 12 total rectangles. Use the knife to score a ½ inch border around each rectangle (only cut about ½ way down into the dough).

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Instructions. Step 1 - Prepare oven. Preheat oven to 400F. Step 2 - Make the filling. In a small bowl mix cream cheese, confectioner's sugar, vanilla extract, and lemon zest together until thoroughly combined. Step 6 - Egg Wash. Make a simple egg wash by mixing the egg whites and egg yolk with the water. Set aside.

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In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes. Add egg yolk, sugar, vanilla, lemon juice, and beat for 2 more minutes. Add a spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of lemon filling. Brush each pastry with the prepared egg wash. Bake for 23-25 minutes, or until golden.

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Instructions. Preheat oven to 425*F. If puff pastry sheets are frozen, allow them to thaw so you can unfold the sheets. Make the lemon curd if you have not done so already. Once puff pastry sheets are thawed, unfold the sheets to lay them flat. Cut each sheet at the crease marks to create 3 long strips per sheet.

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Zest the lemon with a citrus zester or microplane into a large bowl. Add the sugar to the lemon zest and massage the mixture with your fingers to release the oils from the zest. The sugar will become light yellow in color. 2. Add the all-purpose flour, baking powder, salt, and baking soda to the lemon sugar and stir to combine.

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The lemon curd is luxuriously creamy thanks to the addition of cream cheese. Not to mention, the lemon flavoring is amazingly tart. Plus, the use of confectioner's chocolate gives the pastry a gorgeous glaze. 3. Lemon Pastry Twists. If you wish to make a super simple snack, these lemon pastry twists are an incredible option.

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Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash. Add about 1 tablespoon of lemon curd to the dent in each pastry. Bake for about 18 minutes or until golden, turning the trays after 10 minutes. Dust with icing sugar if desired or drizzle over a simple icing.

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In a small bowl, whisk together the egg and water. Use a pastry brush to lightly brush the egg wash onto the ½ inch border of each pastry. Bake the pastries at 400 degrees F for 18-20 minutes until the pastry is puffed up and golden brown. Remove from the oven and transfer the pastries to a wire cooling rack.

Classic French Lemon Tart Recipe

Make the filling: Mix ricotta cheese, confectioners' sugar, lemon zest, lemon juice, and vanilla extract together in a small bowl until combined and smooth. Set aside. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Use a pizza cutter and cut the sheet into 6 squares.

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Preheat oven to 350°. Place pastry on a parchment lined baking sheet. With a knife, slice the sheet of puff pastry in half lengthwise. On all four corners, cut a small ½ inch box. Please refer to the above photo. To form the sides of the tart, fold the long ends first. Then, folding the sides over towards the middle.

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Cut two 1-inch slits down each end of the pastries. Fold over and secure to keep the filling from leaking out. Then, Cut off the top and bottom side pieces at an angle (see the photo). Continue to cut slits on an angle down the length of the pastry sides, making sure not to cut too close to the filling.

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Step 1: Make the Lemon Filling. In a small pan over low heat, whisk together eggs, sugar, lemon peel, and juice until combined well. Add butter to the pan and continue stirring constantly. The mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.

Lemon Pastry with Sweet Cream Cheese Filling

In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute. In a 2-quart stainless steel saucier, combine milk and lemon zest.

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Remove from heat and let cool to warm. In a medium whisk together until smooth the egg yolks, sugar, flour and vanilla Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move the pastry cream to a heat resistant bowl.

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Add the large eggs and fresh lemon juice. Whisk to combine then add to a large heavy bottomed pot. Over low to medium heat start to cook the lemon filling. Do not turn the heat up, even medium heat you risk burning the filling. Continue to whisk constantly until the mixture reaches 180F/82C.

Lemon Pastry with Sweet Cream Cheese Filling

Combine the cold water, cornstarch, sugar, salt, and egg yolks in a medium saucepan over medium heat. Stir vigorously to mix the ingredients then stir occasionally as the mixture cooks. After the filling begins to thicken and bubble, whisk in the lemon zest and lemon juice. Let the mixture boil for approximately 1 minute.