Description
This Lemon Cream Cheese Puff Pastry Braid is a delightful and easy-to-make dessert featuring a flaky puff pastry filled with tangy lemon curd and rich cream cheese. The braid is beautifully golden, with a perfect balance of sweet and tangy flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Puff Pastry
- 13 oz Ready rolled puff pastry
Filling
- 1/2 cup Lemon curd
- 5 oz Full fat cream cheese
- 3 tbsp Icing/powdered sugar
- 1/2 tsp Vanilla extract
- 1/2 tbsp Cornflour/cornstarch
Finishing
- 1 Medium egg (lightly beaten)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F). Line a large baking tray with greaseproof paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Puff Pastry: Place the puff pastry sheet onto the prepared baking tray. Using a knife, lightly score the pastry into three equal lengthwise sections, leaving the center section uncut as this will hold the filling.
- Create Braids: Cut the corners diagonally at the top edges of the outer two-thirds of the pastry. Then slice diagonal strips about 3/4 to 1 inch thick down each side of the pastry to form the braids on both sides.
- Remove Extra Pastry: Remove the small triangular pieces of pastry left between the middle section and the last strip on each side to make folding easier and neater.
- Add Lemon Curd: Spoon the lemon curd evenly along the center third of the puff pastry, distributing it carefully to create a tangy base for the filling.
- Prepare Cream Cheese Mixture: In a small bowl, combine the cream cheese, icing sugar, vanilla extract, and cornflour. Mix until smooth and creamy, then spoon this mixture over the lemon curd layer.
- Form the Braid: Starting on one side, fold a strip of pastry over the filling, then alternate sides, overlapping the strips to form a braided pattern. Continue until the braid is fully formed over the filling.
- Seal the Ends: Fold the small remaining pastry pieces over the end of the braid to seal it and prevent the filling from leaking during baking.
- Egg Wash: Brush the entire braid with the lightly beaten egg. This will give the pastry a beautiful golden and shiny finish once baked.
- Bake: Place the baking tray in the preheated oven and bake for 17-22 minutes, or until the puff pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven and allow the braid to cool on a wire rack for about 30 minutes to set. Slice into 1-inch pieces before serving.
- Optional Garnish: Dust the cooled braid lightly with powdered sugar for an extra touch of sweetness and a beautiful presentation.
Notes
- For best results, keep the puff pastry cold until just before use to help it puff properly when baked.
- You can use homemade lemon curd if preferred, but store-bought works well for convenience.
- Ensure the cream cheese mixture is smooth without lumps to get an even filling texture.
- If you like a stronger lemon flavor, add a teaspoon of lemon zest to the cream cheese filling.
- The braid can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices briefly in the oven or microwave before serving to restore flakiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cream cheese pastry, puff pastry braid, lemon curd dessert, easy dessert braid, cream cheese dessert
