Lemon Almond Cream Cheese Puff Pastries

These 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.

Course Bread, Brunch, Dessert

Cuisine American

Keyword cream cheese, lemon, lemon curd, puff pastry

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 271kcal

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.

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