Flaky, golden-brown pastries topped with a creamy lemon cheesecake, refreshing lemon curd, and fresh berries! Dusted with powdered sugar and topped with lemon zest, these simple puffs are a sweet and sassy dessert!
- 1 box of puff pastries (both sheets thawed as instructed on the package)
- 8 oz cream cheese, softened
- 1/4 tsp lemon zest
- 1/2 Tbsp fresh lemon juice
- 1/4 C sugar
- 1/4 tsp vanilla
- 2 eggs (1 for cheesecake mixture, 1 for egg wash, if desired)
- 10 oz jar of lemon curd (I used Dickinson's. This can be found in the jam and jellies aisle)
- Berries of choice (I used a 6 oz container of both raspberries and blueberries)
- Powdered sugar
- Extra lemon zest, if desired
- Set puff pastry out to thaw as instructed on package.
- In a medium-sized bowl, combine 8 oz of cream cheese, 1/4 tsp lemon zest, 1/2 Tbsp lemon juice, 1/4 C sugar, and 1/4 tsp vanilla. Using a hand or stand mixer, beat until smooth, then add in 1 egg and beat until combined.
- Once the puff pastries have thawed, slice them into 12 rectangles (6 per sheet). Place onto a parchment-lined baking sheet and preheat your oven to 375 degrees.
- Top the pastries evenly with the cheesecake mixture, leaving some space around the edges.
- In a small bowl, whisk together 1 egg with 1 Tbsp of water and brush along the exposed edges of the pastry. (This step is optional, it will just make the pastries a little more golden brown!)
- Bake at 375 degrees for 20-25 minutes, or until lightly browned. Allow them to cool completely before continuing to the next step.
- Once cooled, top the pastries with the lemon curd, spreading evenly with a spoon to cover the cheesecake mixture.
- Top with fresh berries
- Dust with powdered sugar and some additional lemon zest, if you would like.
- Refrigerate until ready to serve.
- Enjoy! 🙂
See post notes for step by step image instructions!
Keywords: Easter dessert, summer dessert, kid-friendly baking, lemon dessert, make-ahead