Description
This Lemon Cream Cheese Puff Pastry Braid is a delightful combination of tangy lemon curd and rich cream cheese wrapped in flaky, golden puff pastry. Easy to prepare with ready-rolled pastry and perfect for breakfast, brunch, or dessert, this sweet braid offers a perfect balance of creamy, sweet, and citrus flavors that will impress your guests or satisfy your sweet tooth.
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) and line a large baking tray with greaseproof paper or a silicone mat to ensure easy cleanup.
- Prepare Puff Pastry: Place the puff pastry sheet onto the prepared tray and score it into thirds lengthwise, leaving the center third open for the filling.
- Create Braids: Cut the corners diagonally at the top of the outer two-thirds to form the angled ends for the braids.
- Slice Pastry Strips: Slice diagonally down one side of the pastry to create 3/4 to 1-inch thick strips on both sides for braiding.
- Remove Excess Pastry: Remove the small triangular piece of pastry left between the middle section and the last strip to clean up the edges.
- Add Lemon Curd: Spoon the lemon curd evenly into the center third of the pastry sheet.
- Prepare Cream Cheese Filling: In a small bowl, mix together the cream cheese, icing sugar, vanilla extract, and cornflour until smooth, then spoon this mixture over the lemon curd.
- Braid the Pastry: Fold one strip from the left side over the filling followed by one from the right side, alternating strips until the braid is fully formed.
- Seal the Braid: Fold the small triangular piece of pastry over the filling to seal the end of the braid securely.
- Brush with Egg: Brush the entire braid with the lightly beaten egg to ensure a golden, glossy finish after baking.
- Bake: Place the braid in the preheated oven and bake for 17-22 minutes until the pastry is puffed and golden brown.
- Cool and Slice: Remove from the oven and cool on a rack for 30 minutes before slicing into 1-inch pieces.
- Optional Garnish: Dust the braid lightly with powdered sugar just before serving for an extra touch of sweetness.
Notes
- Use ready rolled puff pastry to save time and ensure consistent thickness.
- Ensure the cream cheese mixture is smooth to prevent lumps in the filling.
- Make sure to seal the braid ends tightly to prevent filling leaks during baking.
- Cool completely before slicing to allow the filling to set and avoid messy cuts.
- Store leftovers in an airtight container, and reheat gently before serving.
