Lemon Almond Cream Cheese Puff Pastries
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese Lemon Almond Cream Cheese Puff Pastries are a simple yet elegant dessert made with flaky puff pastry, a creamy lemon and cream cheese filling, and a hint of almond. Finished with a light glaze and toasted almonds, they’re perfect for brunch, holidays, or an easy bakery-style treat at home.
We’re making pastries today, but don’t worry, these Lemon Almond Cream Cheese Puff Pastries are simple and so worth it. I’ve always loved the combination of lemon and a buttery pastry. That bright, fresh flavor paired with something rich and flaky just feels right. Add a little cream cheese for that smooth, tangy layer, and you’ve got something really special.
These Lemon Almond Cream Cheese Puff Pastries come together with the help of frozen puff pastry, which makes all the difference. It keeps things easy and approachable while still giving you that light, flaky texture. You only need a handful of ingredients to pull everything together, and the result feels both classic and a little elevated. They’re perfect for dessert, a sweet afternoon treat with coffee or tea, or even a simple addition to a brunch spread. I have a feeling this is one recipe you’ll want to make again and again.
Why You’ll Love This Recipe
- It feels special without being complicated. These pastries look like something you’d pick up at a bakery, but they’re surprisingly simple to make at home. Using frozen puff pastry keeps things easy while still giving you that buttery, flaky finish.
- The lemon and cream cheese combination just works. The filling is creamy with a little tang, and the lemon keeps everything feeling light and fresh. It’s a really nice balance that makes these feel rich without being too heavy.
- A classic flavor with a little something extra. Lemon and almond together have that timeless, almost bakery-style feel, but the combination still feels a bit unexpected. It’s the kind of flavor that makes people pause for a second and then go back for another bite.
Looking for more delicious lemon recipes? You’ve got it! I have an entire collection of lemon recipes here on Inspired by Charm that I know you’re going to love.
Ingredients
It’s time to get together the ingredients you’ll need to make these pastries. Let’s get into the list.
- Cream cheese – Softened cream cheese creates a smooth, tangy filling that pairs perfectly with the bright lemon flavor.
- Confectioners’ sugar – Adds sweetness to both the filling and the glaze while keeping everything silky and smooth.
- Lemon curd – Brings rich, concentrated lemon flavor and a little extra creaminess to the filling.
- Lemon zest – Fresh zest adds a pop of citrus that makes the flavor feel bright and lively.
- Almond extract – Just a small amount gives that warm, classic almond flavor that makes these feel a bit bakery-style.
- Frozen puff pastry – The shortcut ingredient that makes this recipe so easy, baking up into light, flaky layers with very little effort.
- Egg – Used to create an egg wash that helps the pastries bake up golden and glossy.
- Water – Mixed with the egg to thin it slightly for an easy-to-brush egg wash.
- Lemon juice – Adds fresh citrus flavor to the glaze and ties everything together.
- Milk – Helps create a smooth, pourable glaze with just the right consistency.
- Sliced almonds – Toasted almonds add a little crunch and a subtle nutty finish on top of each pastry.
How To Make
I’m going to show you how to make these Lemon Almond Cream Cheese Puff Pastries. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- In a medium bowl, beat together the cream cheese, 3 tablespoons of the confectioners’ sugar, lemon curd, lemon zest, and almond extract until smooth and well combined. Cover and refrigerate for about 30 minutes so the filling can firm up slightly.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, gently unfold the puff pastry and roll it into a roughly 12 x 9-inch rectangle. Cut the dough into 9 even rectangles.
- Spoon a rounded tablespoon of the chilled filling into the center of each piece of pastry.
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- In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the edges of each pastry rectangle with the egg wash.
- Bring the corners of the dough up and over the filling, enclosing it completely. Pinch the seams together to seal, then gently shape into a ball. Place each pastry seam-side down on the prepared baking sheet, spacing them about two inches apart.
- Brush the tops with the remaining egg wash and use a fork to gently prick each one once.
- Bake for 15 to 18 minutes, or until the pastries are puffed and golden brown. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
- While the pastries are cooling, whisk together the lemon juice, milk, remaining confectioners’ sugar, and a pinch of salt until smooth to create a glaze.
- Brush the glaze over the warm pastries and sprinkle with toasted almonds. Let the glaze set briefly before serving.
Frequently Asked Questions
Do I need to thaw the puff pastry in a specific way?
It’s best to thaw puff pastry in the refrigerator for a few hours or overnight so it stays cold but pliable. If it gets too warm, it can become sticky and harder to work with. You want it soft enough to unfold without cracking, but still cool to the touch.
Can I make these ahead of time?
Yes, you have a couple of options. You can assemble the pastries, cover them, and refrigerate them for a few hours before baking. You can also bake them fully and store them at room temperature for a day, then warm them slightly before serving to bring back that fresh-from-the-oven feel.
How do I keep the pastries from leaking or opening while baking?
Make sure not to overfill them and take a moment to firmly pinch the seams closed. Placing them seam-side down helps keep everything tucked in place. If the dough feels too soft, pop the assembled pastries in the fridge for 10 to 15 minutes before baking to help them hold their shape.
Lemon Dessert Recipes You’ll Love
- Easy Lemon Sheet Cake
- Lemon Curd Tartlets
- Lemon Blueberry Bread
- Lemon Tiramisu
- Lemon Sandwich Cookies
And that’s a wrap on these Lemon Almond Cream Cheese Puff Pastries. If you give this recipe a try, I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Lemon Almond Cream Cheese Puff Pastries
Ingredients
- ½ cup plus 1 tablespoon cream cheese softened (about 4½ oz.)
- ⅔ cup confectioners’ sugar divided
- 2 tablespoons lemon curd
- 2 teaspoons grated lemon zest
- ¼ teaspoon almond extract
- 1 sheet frozen puff pastry thawed
- 1 egg
- 2 tablespoons water
- 2 teaspoons lemon juice
- 2 teaspoons milk
- Pinch of salt
- 3 tablespoons sliced almonds toasted
Instructions
- In a medium bowl, beat together the cream cheese, 3 tablespoons of the confectioners’ sugar, lemon curd, lemon zest, and almond extract until smooth and well combined. Cover and refrigerate for about 30 minutes so the filling can firm up slightly.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, gently unfold the puff pastry and roll it into a roughly 12 x 9-inch rectangle. Cut the dough into 9 even rectangles.
- Spoon a rounded tablespoon of the chilled filling into the center of each piece of pastry.
- In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the edges of each pastry rectangle with the egg wash.
- Bring the corners of the dough up and over the filling, enclosing it completely. Pinch the seams together to seal, then gently shape into a ball. Place each pastry seam-side down on the prepared baking sheet, spacing them about two inches apart.
- Brush the tops with the remaining egg wash and use a fork to gently prick each one once.
- Bake for 15 to 18 minutes, or until the pastries are puffed and golden brown. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
- While the pastries are cooling, whisk together the lemon juice, milk, remaining confectioners’ sugar, and a pinch of salt until smooth to create a glaze.
- Brush the glaze over the warm pastries and sprinkle with toasted almonds. Let the glaze set briefly before serving.