Lemon Cream Cheese Puff Pastry Braid

Lemon Cream Cheese Puff Pastry Braid is made with lemon curd and cream cheese for a sweet but tart lemony taste. A quick breakfast or dessert that’s done in less than an hour, start-to-finish.  

I don’t know whether to call this a dessert or a breakfast pastry because I’ll probably serve it as both. But today, I’m making it for a lovely Sunday morning breakfast by the pool. I like to leisure on weekend mornings but it’s also my time to create in the kitchen. With a little planning ahead, you can make the cream cheese filling the night before so all you have to do is assemble it and bake it the day you want to serve it.

I’ve used all store-bought ingredients:

• Puff pastry
• Lemon curd
• Cream Cheese
• Confectioners Sugar
• Egg

The recipe is easy – just cut strips in the pastry and fill with the cream cheese lemon curd mixture. Next, you fold over the strips in a criss-cross design.

If you like this breakfast recipe, you’ll also like:

Fancy Breakfast Toast                            Skillet Breakfast                             Baked Denver Omelets

Lemon Cream Cheese Puff Pastry Braid

Lemon Cream Cheese Puff Pastry Braid is made with lemon curd and cream cheese for a sweet but tart lemony taste. A quick breakfast or dessert that’s done in less than an hour, start-to-finish.

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings

Ingredients

• 1 sheet of refrigerator puff pastry (the package I use usually has two sheets)
• 1 8-0z. package of cream cheese softened
• 1 jar lemon curd
• 1 egg
• 1 TBS confectioners sugar (to dust top of cook braid)

Instructions

1. Thaw puff pastry on the counter for 30-40 minutes.
2. Beat cream cheese and lemon 1/3 jar lemon curd with an electric mixer until smooth and creamy.
3. Preheat oven to 400°
4. Roll out pastry with a rolling pin so it’s 9 x 11 size.
5. Make a knife (or just eyeball) to guide that you are dividing the pastry into thirds.
6. Spread the cream cheese mixture down the middle of the pastry and top it with the remaining jar of lemon curd.
7. Cut equal diagonal strips of the pastry on each side of the outer thirds.
8. Bring individual strips to the middle to cover the cream cheese and create a braid pattern.
9. Mix egg with 1 TBS water.
10. Brush the braid with the egg.
11. Bake for 15-17 minutes.
12. Cool thoroughly.
13. Dust with confectioners sugar.