Get ready to experience the most delightful combination of flavors and textures with this LEMON CREAM CHEESE PUFF PASTRY BRAID! Imagine buttery, flaky pastry hugging layers of luscious cream cheese and tangy lemon curd, delivering a perfect balance of sweetness and zing with every bite. It comes together in less than 30 minutes, making it an ideal treat for brunch, tea time, or a last-minute dessert when guests show up. One slice and you’ll see why this braid is a crowd-pleaser everyone will be asking for again and again!
Ingredients You’ll Need
You won’t believe how a handful of simple, quality ingredients come together to create such a show-stopping LEMON CREAM CHEESE PUFF PASTRY BRAID! Each component brings something special to the table, whether it’s creaminess, sweet-tart flavor, or that unbeatable golden crunch on top.
- Puff pastry: The ready-rolled sheet saves time and puffs up beautifully for an impressive, flaky crust every single time.
- Lemon curd: Delivers bright, fresh citrus flavor and makes the filling irresistibly gooey and zippy.
- Cream cheese: Full-fat cream cheese brings creamy richness and tang, complementing the tartness of the lemon curd.
- Icing/powdered sugar: Dissolves easily in the filling, sweetening it without feeling grainy.
- Vanilla extract: Adds aromatic warmth and balances the citrus notes for a truly dimensional flavor.
- Cornflour/cornstarch: Helps stabilize the cream cheese filling, so it sets up nicely as it bakes.
- Egg, lightly beaten: A brush of egg glaze gives the braid that irresistible golden, shiny finish!
How to Make LEMON CREAM CHEESE PUFF PASTRY BRAID
Step 1: Prep Your Oven and Pan
Start things off by heating your oven to a toasty 200C/400F so it’s perfectly hot when you pop in your braid. Line a large baking tray with greaseproof paper, a silicone baking mat, or a trusty Silpat to keep your creation from sticking and to make cleanup a breeze.
Step 2: Shape the Puff Pastry
Unroll your sheet of puff pastry right onto your prepped tray. Using a knife, gently score the pastry into three lengthwise sections. The middle section will cradle your delicious fillings, so don’t fuss with it just yet! On the two outer thirds, snip off the top corners diagonally—this little trick helps set the stage for perfect braids.
Step 3: Cut the Braid Strips
With the corners trimmed, start slicing the pastry diagonally down each outer section to make 3/4 to 1-inch wide strips. Keep your lines straight for a neat finish—I like to use a ruler or something straight for guidance. At the bottom, you’ll notice a small triangle of pastry left between the strips and middle section; snip it off and set it aside.
Step 4: Add the Lemon Curd
Now for the best part—the gooey, citrusy center! Spoon your lemon curd down the center section of the pastry, and gently spread it out with the back of your spoon. Spread evenly but carefully so the curd doesn’t sneak over the edges; you want all that vibrant flavor sealed safely inside!
Step 5: Mix the Cream Cheese Filling
In a small bowl, beat together the cream cheese, icing sugar, vanilla extract, and cornflour until you get a silky-smooth mixture. Spoon this onto the lemon curd layer, then gently spread it out. No need for perfection here—just aim for an even layer without any tall peaks that might disrupt the braiding process.
Step 6: Braid the Pastry
Get ready for the magic! Starting at one end, fold a strip from the left side over the filling, followed by a strip from the right. Continue alternating sides all the way down, overlapping each strip slightly to create that classic braid look. When you reach the end, fold up the little center piece of pastry to help prevent the filling from leaking during baking.
Step 7: Egg Wash and Bake
Brush your finished braid generously with beaten egg for a gloriously shiny, golden finish. Slide the tray into your hot oven and bake for 17 to 22 minutes, until the braid is puffed, golden brown, and the filling is delightfully bubbly at the edges. Let it cool for about 30 minutes, then slice and serve while still just-warm for pure LEMON CREAM CHEESE PUFF PASTRY BRAID bliss!
How to Serve LEMON CREAM CHEESE PUFF PASTRY BRAID
Garnishes
A little flourish goes a long way! Dust the braid with a snow-like sprinkle of powdered sugar right before serving for a pretty, bakery-style touch. You can also zest a little fresh lemon over the top for extra citrus sparkle. Feeling fancy? Add a drizzle of simple vanilla icing or a few edible flowers for an extra pop.
Side Dishes
This LEMON CREAM CHEESE PUFF PASTRY BRAID pairs perfectly with a scoop of vanilla ice cream, a dollop of lightly whipped cream, or a handful of fresh berries. For brunch, serve slices alongside fresh fruit salad or a cup of herbal tea—the creamy lemon flavors shine through either way.
Creative Ways to Present
Make individual mini braids for personal servings, or arrange sliced pieces in a circle on a platter for a fun “pull-apart” centerpiece at your next gathering. The braid also looks stunning on a wooden cutting board with a few twisted lemon slices and fresh mint tucked around the edges. Everyone will feel extra special, no matter how you serve it!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (honestly, that’s a big “if”!), store them in an airtight container in the fridge. The braid stays delightfully tender and flavorful for up to three days—just be sure to press a bit of parchment or wax paper over the cut edges to keep things extra fresh.
Freezing
This braid freezes surprisingly well! Once completely cool, wrap the slices tightly in plastic wrap and tuck them in a freezer-safe bag. Freeze for up to one month. When a lemon craving strikes, just grab a piece and let it thaw at room temperature or heat it gently from frozen.
Reheating
To enjoy your LEMON CREAM CHEESE PUFF PASTRY BRAID at its best, warm individual slices in the microwave for about 30 seconds to one minute. You can also use a low oven (around 325F/160C) for 10 minutes, which brings back that lovely flaky texture while keeping the filling creamy and luscious.
FAQs
Can I make the LEMON CREAM CHEESE PUFF PASTRY BRAID ahead of time?
Absolutely! You can assemble the braid a few hours in advance, cover, and chill it until you’re ready to bake. For best results, add the egg wash just before putting it into the oven so it bakes up perfectly golden.
What kind of lemon curd works best?
Homemade or store-bought lemon curd both work beautifully. Just make sure it’s thick and tangy for maximum flavor—if it’s too runny, it might leak out of your braid during baking.
Can I use reduced-fat cream cheese?
You can, but full-fat cream cheese creates the creamiest, most indulgent filling. Reduced-fat versions tend to be a little thinner, so you might want to chill the filling before assembling the braid to prevent spreading.
How do I prevent the filling from leaking out?
Be sure to spread your fillings neatly within the center section and braid tightly at the edges to seal everything in. Also, folding up the little piece of pastry at the end really helps keep the filling contained.
Can I add anything else to the filling?
Absolutely! For a twist, try adding a handful of fresh raspberries, a sprinkle of poppy seeds, or a thin layer of berry jam with the lemon curd. Have fun making the LEMON CREAM CHEESE PUFF PASTRY BRAID your own!
Final Thoughts
Once you’ve tasted this LEMON CREAM CHEESE PUFF PASTRY BRAID, you’ll understand why it’s on repeat in my kitchen. It’s simple, stunning, and so incredibly flavorful—a total win for any gathering or cozy night in. Give it a try and treat yourself (and your loved ones) to a slice of pure, sunny happiness!
PrintLEMON CREAM CHEESE PUFF PASTRY BRAID Recipe
This Lemon Cream Cheese Puff Pastry Braid is an easy, show-stopping dessert made with flaky, golden puff pastry filled with a tangy-sweet layer of lemon curd and luscious cream cheese. Ready in under 30 minutes, it tastes bakery-fresh with minimal effort, making it perfect for gatherings or a simple weeknight treat. Best served warm, it pairs beautifully with a scoop of ice cream.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Puff Pastry
- 13 oz (375g) sheet of ready rolled puff pastry
Lemon Filling
- 1/2 cup (170g) lemon curd
Cream Cheese Filling
- 5 oz (140g) full fat cream cheese
- 3 tbsp icing/powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tbsp cornflour/cornstarch
Egg Wash
- 1 medium egg, lightly beaten, for glaze
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 200°C/400°F. Line a large baking tray with greaseproof paper, a silicone mat, or a Silpat. This will prevent sticking and help with easy cleanup.
- Arrange and Score the Pastry: Place the ready-rolled puff pastry sheet on the prepared pan. Using a sharp knife, score the pastry evenly into thirds lengthwise. Leave the center third untouched; this will hold your filling.
- Prepare the Braiding Strips: On both outer thirds, cut off the top corner diagonally to create the starting angle for braiding. Then, slice diagonally down each side, following that angle, into 3/4-1 inch wide strips. Make sure the strips are aligned by using a straight edge as a guide. Remove and discard the small triangle of pastry where the braids end.
- Add the Lemon Curd: Spoon the lemon curd onto the center third of the pastry. Use the back of a spoon to spread it evenly, being careful not to let it spill over the edges.
- Make the Cream Cheese Filling: In a small bowl, combine the cream cheese, icing/powdered sugar, vanilla extract, and cornflour. Beat together until completely smooth and well-blended.
- Add the Cream Cheese Mixture: Spoon the cream cheese mixture down the center, directly on top of the lemon curd. Gently spread it out; it doesn’t need to cover the curd perfectly, just ensure it’s distributed in an even layer.
- Braid the Pastry: Carefully fold one strip from the left side over the filling, then take a strip from the right side and cross over. Continue alternating sides all the way down the braid for a neat pattern. If a small piece of pastry remains at the end, fold it over the filling to prevent any leaking during baking.
- Egg Wash: Brush the entire surface of the braid with the lightly beaten egg, giving it an even, glossy coat for a golden finish.
- Bake: Place the braid in the preheated oven and bake for 17–22 minutes, or until puffed and deeply golden and the filling is bubbling.
- Cool and Serve: Allow the braid to cool for at least 30 minutes before slicing into 1-inch pieces. Serve slightly warm for best flavor, and enjoy as is or topped with ice cream.
Notes
- If using frozen puff pastry, thaw it completely before unrolling to prevent cracking.
- This pastry is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, microwave a piece for about 30 seconds to 1 minute.
- Tastes delicious served with a scoop of vanilla ice cream.
- Experiment with other fruit curds or jams for different flavor profiles.
