Creamy Lemon Almond Pastries



Creamy Lemon Almond Pastries

Ingredients :
1/2 cup plus 1 tablespoon cream cheese, softened (4-1/2 ounces)
2/3 cup confectioners' sugar, divided
2 tablespoons lemon curd
2 teaspoons grated lemon zest
1/4 teaspoon almond extract
1 sheet frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons water
2 teaspoons lemon juice
2 teaspoons 2% milk
3 tablespoons sliced almonds, toasted

How To Make :
Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes.
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture.
Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment.
Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.

Note :
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


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