Go Back

Golden Braided Puff Pastry with Zesty Lemon Cream Cheese Filling

A delightful golden braided puff pastry filled with a creamy lemon center, perfect for brunch or a lovely tea-time treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • 1 tablespoon milk
For the lemon cream cheese filling
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
For the glaze
  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons lemon juice (for glaze)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  3. Roll out the puff pastry slightly on a lightly floured surface to smooth creases.
  4. Transfer the pastry to the prepared baking sheet.
  5. Spoon the lemon cream cheese mixture down the center third of the pastry, leaving space at the top and bottom.
  6. Using a sharp knife, cut diagonal strips along both sides of the pastry, about 1 inch apart.
Braiding and Baking
  1. Fold the top and bottom edges over the filling, then alternate crossing the side strips over the filling to create a braided pattern.
  2. Whisk together the egg and milk, then brush over the pastry for a golden finish.
  3. Bake for 18 to 22 minutes, or until the pastry is puffed and deeply golden brown.
Glazing and Serving
  1. Allow the pastry to cool slightly.
  2. Mix powdered sugar with lemon juice to create a smooth glaze and drizzle over the braid before serving.

Notes

Keep the cream cheese soft but not melted; room temperature makes for the smoothest filling. To prevent the filling from leaking, leave a generous border at the top and bottom when piping or spooning in the filling, and press the ends closed before braiding.