Easy Lemon Cream Cheese Puff Pastries
Flaky puff pastry cradles a bright, tangy lemon-cream cheese filling and a zesty lemon glaze. A quick bakery-style treat at home.
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Servings:
Ingredients
Main Ingredients
- 17 oz frozen puff pastry, thawed thawed in the fridge
- 8 oz cream cheese, softened room temperature
- 0.33 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice for filling
- 1 tsp vanilla extract
- 2 tbsp milk for brushing pastry
- 0.75 cup powdered sugar for glaze
- 1.5 tbsp fresh lemon juice for glaze
- 1 tsp milk to thin glaze, if needed
Instructions
Preparation Steps
- Preheat oven to 400°F. Line two baking sheets with parchment.
- Beat cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth and fluffy.
- Unfold puff pastry and gently roll seams flat on a lightly floured surface.
- Cut pastry into 8 even squares and arrange on the sheets.
- Score a 1/2-inch border on each square and dock centers with a fork.
- Brush pastry tops and borders lightly with milk.
- Spoon a heaping tablespoon of filling into each center, staying inside the border.
- Bake 16–19 minutes until puffed and deep golden. Cool 5 minutes.
- Whisk powdered sugar with lemon juice; add a splash of milk to reach drizzle consistency.
- Drizzle glaze over warm pastries and serve.
Notes
Try adding a spoonful of lemon curd under the cream cheese for extra citrus pop, or top with fresh berries. Store leftovers in an airtight container in the fridge up to 2 days; re-crisp in a 325°F oven for 5–8 minutes.
This recipe is an original creation inspired by classic Easy Lemon Cream Cheese Puff Pastries flavors. All ingredient ratios and instructions are independently developed.