Besides my filling leaking out on one end, I love this pastry. Puff pastry is one of the things I really love working with and it makes for a lighter dessert than a heavy bread. I ate this for breakfast, but it works any time of day! You can swap around the pie filling for different flavors too if you don’t care for lemon.

Lemon Puff Pastry
(Adapted from Great Grub Delicious Treats)

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1 box puff pastry sheets
22 ounce lemon pie filling, will only use about half

Cream Cheese Filling
8 ounce cream cheese
½ cup sugar
1 egg yolk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Egg Wash
1 large egg
1 tablespoon water

Glaze Drizzle
½ cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Cream Cheese Filling
In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.

Add sugar, egg yolk, lemon juice and vanilla extract. Beat until combined.

Cut the Pastry Dough

Gently open up the mostly thawed puff pastry and roll the pastry a few times until square on a lightly floured surface.

Spoon half of the cream cheese mixture down the center of each puff pastry leaving about 1½ inch free from filling at each end.

Add about three heaping tablespoons of lemon pie filling on top of the cream cheese mixture and gently spread, then repeat with the other puff pastry.

See above photo: cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.

Next cut off the top and bottom side pieces at an angle and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.

Once the ends have been secured, start folding each piece over each other like a braid and secure.

Egg Wash
Mix egg and water together.

Brush egg wash over both pastries and bake for 25-30 minutes or until golden brown.

Bake in a preheated oven for 25-30 minutes or until golden. My end wasn’t tight enough so I had filling explode out.

Glaze Drizzle
In a small bowl, stir powdered sugar and milk together.

Drizzle over puff pastries once cooled a bit.

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