These lemon pastries bake up with a crisp-tender puff pastry crust and a center that settles into soft, rich cream cheese filling. The edges rise and bronze in the oven, while the lemon curd warms just enough to loosen into a glossy layer that sits bright and sharp against the sweet filling.
I like these as an easy brunch recipe, but they also work as a make-ahead lemon danish for spring gatherings or a quiet weekend breakfast. I find them best tasting served nearly room temp, when the lemon and cream cheese have nestled in nicely, a perfect hand pie—no fork necessary!
Tools & Equipment
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- Baking sheet and cooling rack
- Sharp knife
- Fork
- Medium mixing bowl
- Small bowls
- Electric mixer (I love Hamilton Beach too and it’s less expensive)
- Whisk
- Pastry brush
- Measuring cups and spoons
Tips for Success
- Keep the puff pastry cold but pliable. If it gets too soft, chill it briefly so the layers still puff well in the oven.
- Score the border gently; do not cut all the way through the dough.
- Add 1 T fresh lemon zest to the filling for more pronounced lemon flavor, or 1 t of lemon juice to the glaze.
- Let the pastries cool completely before glazing so the drizzle sits on top instead of melting away.
- Store these easy lemon desserts in the refrigerator for up to five days.
- Reheat in the microwave on high for 11 – 15 seconds to soften the center and melt the fat in the pastry dough just a bit.
Steps + Photos to make this recipe for Lemon Pastries
Step 1: Preheat the oven to 400F. Lay the thawed puff pastry sheets on a clean work surface and cut each sheet into 6 rectangles, making 12 total. Score a ½ inch border around each rectangle, cutting only halfway into the dough, then prick the centers with a fork so they stay flatter as the edges rise.
Step 2: In a medium mixing bowl, beat the softened cream cheese with a hand mixer, granulated sugar, and 1 t vanilla extract until smooth and thick enough to spread.
Step 3: Arrange the pastry rectangles on 1 large or 2 medium baking sheets, about 1 inch apart. Spoon the cream cheese mixture into the center of each pastry and spread it evenly, keeping it inside the scored border.
Step 4: In a small bowl, whisk together the egg and water. Brush the egg wash lightly over the ½ inch border of each pastry so the edges bake up glossy and browned.
Step 5: Bake for 18-20 minutes, until the pastry is puffed and golden brown and the filling has set. Transfer the pastries to a wire rack.
Step 6: While the pastries are still warm, add a dollop of lemon curd to the center of each one and spread it gently over the cream cheese layer. The heat loosens the curd just enough for it to settle into a smooth, glossy layer.
Step 7: Let the pastries cool. In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ t vanilla extract until smooth.
Step 8: Drizzle the glaze over the cooled pastries and let it set lightly before serving.
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Lemon Pastries
Ingredients
- 1 box 17.3 ounces frozen puff pastry, thawed
- 1 8 ounce package cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract divided
- 1 egg
- 2 tablespoons water
- 1 jar lemon curd
- 1/3 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 400F.
- Lay the 2 sheets of thawed puff pastry flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making 12 total rectangles.
- Use the knife to score a ½ inch border around each rectangle, cutting only about halfway down into the dough.
- Use a fork to prick several areas around the middle of each rectangle of pastry.
- Place the pastries onto 1 large or 2 medium baking sheets, about 1 inch apart.
- In a medium mixing bowl, use an electric mixer to beat together the cream cheese, granulated sugar, and 1 t of the vanilla extract.
- Scoop the mixture onto the pastries and spread evenly over the center area, but not onto the ½ inch border.
- In a small bowl, whisk together the egg and water.
- Use a pastry brush to lightly brush the egg wash onto the ½ inch border of each pastry.
- Bake the pastries at 400F for 18-20 minutes until the pastry is puffed up and golden brown.
- Remove from the oven and transfer the pastries to a wire cooling rack.
- While the pastries are still warm, add a dollop of lemon curd to the center of each pastry and spread out just enough to cover the cream cheese layer.
- In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ t vanilla extract.
- Drizzle the frosting over the cooled pastries.
Notes
Nutrition
The bottom line
These homemade lemon danishes come together from store-bought puff pastry, but they bake with the look and texture of something more bakery-style, with crisp edges, a tender middle, and a bright layer of lemon curd that settles into the cream cheese as it cools. I like them for Easter brunch recipes, Mother’s Day brunch, or any table that needs lemon puff pastry desserts with homemade citrus flavor. Store leftovers chilled; rewarm just to loosen the butter in the puff pastry; reheat too long and it becomes chewy.
Want more danish and pastry recipes? Try my Cherry Danishes, a decadent Raspberry Cream Cheese Ring for a crowd, easy Mixed Berry Pastries, or Apple Rose Tarts!
