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Lemon Cream Cheese Turnovers

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Ingredients

Warning0 allergens identified

Lemon Cream Cheese Turnovers

397 grams puff pastry(thawed overnight in the refrigerator or according to package instructions)

1 tbsp flour

For the Filling:

4 ounces full-fat cream cheesesoftened

2 tablespoons lemon curd

1 tbsp white sugar

1 tsp fresh lemon zest(or 1 lemon zested)

For the Egg Wash:

1 egg

1 tbsp cold water

For the Icing:

1 cup Powdered Sugar

2 tablespoons whipping creamup to 3 tbsp

Instructions

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Instructions

Take the puff pastry out of the freezer to thaw overnight in the refrigerator or according to package instructions.

To make the Filling

Add the softened cream cheese, lemon curd, sugar, and lemon zest to a mixing bowl. Using an electric handheld mixer on medium speed, beat the mixture until smooth and combined.

To Assemble the Turnovers

Line a baking sheet with parchment paper.

Take the first half of the thawed, but still cold to the touch, puff pastry and place on a lightly floured counter. Using a rolling pin, roll the pastry dough into a 9x9-inch square, sprinkling with a light dusting of flour as needed. Cut off the uneven edges using a sharp knife or a pizza cutter. You should be left with about an 8x8-inch square. Cut the large square into 4 even squares, each measuring 4x4-inches. Repeat this step with the other half of the puff pastry.

Whisk together the egg and water to make an egg wash. Brush the egg wash on the outer ½-inch edges of each square using a pastry brush. (Save the remaining egg wash for later.) Scoop 1 tablespoon of the cream cheese filling onto the center of each square. Fold one corner of the pastry square over the filling to meet the other corner and press to seal with your fingers. Then, crimp the edges again with a lightly floured fork. Very carefully transfer each turnover to the prepared baking sheet and lightly cover with plastic wrap and refrigerate for 30 minutes.

To Bake the Turnovers

Preheat the oven to 400℉. Take the turnovers out of the refrigerator and cut a few tiny slits in the top of each with a paring knife to allow the steam to escape during baking. Brush the top of each turnover with the remaining egg wash. Bake in the preheated oven for 15-20 minutes or until golden and puffy. It is totally normal for some of the filling to leak out while baking. Let cool on the baking sheets for at least 10 minutes before topping with the icing.

To make the Icing

In a small bowl, whisk together the icing sugar and 2-3 tablespoons of whipping cream or enough to create a drizzle-able consistency. Drizzle over the slightly cooled turnovers. Serve immediately while still slightly warm or let cool fully. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Seal the Edges Perfectly 🔒
Use a fork to crimp the edges of your turnovers firmly, ensuring the filling stays sealed during baking and creating an attractive decorative pattern.
Chill Before Baking ❄️
Refrigerate assembled turnovers for at least 15-20 minutes before baking to prevent puff pastry from shrinking and to ensure maximum lift and flakiness.
Balance Your Filling Ratio 🍋
Mix lemon curd and cream cheese in equal parts (1:1 ratio) to achieve the perfect balance between tangy brightness and creamy richness without overwhelming either flavor.
Egg Wash for Golden Perfection 🥚
Brush your turnovers with beaten egg mixed with a teaspoon of water for an even, beautiful golden-brown finish that signals a perfectly baked pastry.
Powdered Sugar Glaze Timing ✨
Apply your powdered sugar glaze while turnovers are still warm but not piping hot, allowing it to set into a smooth coating without pooling or running off.