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LEMON CREAM CHEESE PUFF PASTRY BRAID Recipe

LEMON CREAM CHEESE PUFF PASTRY BRAID Recipe
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4.5 from 73 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Egg Wash: Brush the entire surface of the braid with the lightly beaten egg, giving it an even, glossy coat for a golden finish.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/lemon-cream-cheese-puff-pastry-braid-recipe/