These easy Lemon Cream Cheese Turnovers feature flakey puff pastry with delightfully tangy lemon curd cream cheese filling inside and a drizzle of creamy icing on top.
These surprisingly simple but impressive pastries would make a lovely addition to Christmas morning brunch! This is definitely what I'm planning to make as my contribution to my family's Christmas morning brunch. They would go so well with one of those delicious overnight breakfast casseroles made with cubes of bread, sausage, eggs, and cheese... Oh, yes, I LOVE those breakfast casseroles!!
Have I mentioned just how easy these pastries are to make?! Frozen puff pastry makes them so simple, and honestly, I have zero shame in using store-bought puff pastry in this recipe. Who makes homemade puff pastry anyway???
It feels surreal to be saying this, but I am so excited to announce that this is my final recipe for 2020! That's right, the next recipe I post will be in 2021, which is so crazy to think!
As we all know, this has been an incredibly strange and challenging year for everyone. Despite all the difficulties, I can honestly say that I am so thankful for this year and all the many small (and big!) blessings in my life this year! Including amazing growth to my blog, for which I am so, so thankful and I cannot wait to see what this next year holds!
Let's do a round-up of all the Christmas recipes I posted this year!
- Gingerbread Cookie Bars -- so simple and full of delicious Christmas flavours and topped with cute sprinkles!
- No-Roll Sugar Cookies -- the easiest way to make buttery, soft sugar cookies!
- Mint Chocolate Cheesecake -- this cheesecake is a total showstopper and the no-bake recipe is so easy to make!
- Baked Eggnog Doughnuts -- these doughnuts are baked, not fried, and absolutely bursting with eggnog flavour!
- Mint Chocolate Crinkle Cookies -- a classic Christmas flavour combo, the chocolate and peppermint flavours in these cookies are amazing!
- Last, but not least, these delightful Lemon Cream Cheese Turnovers!
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📖 Recipe
Lemon Cream Cheese Turnovers
Equipment
- baking sheet
- parchment paper
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- rolling pin
- sharp knife or pizza cutter
- whisk
- pastry brush
Ingredients
- 2 sheets (397 grams) puff pastry* (thawed overnight in the refrigerator or according to package instructions)
- 1 tablespoon flour (for dusting)
For the Filling:
- 4 ounces full-fat cream cheese, softened
- 2 tablespoons lemon curd
- 1 tablespoon granulated white sugar
- 1 teaspoon fresh lemon zest (or 1 lemon zested)
For the Egg Wash:
- 1 egg
- 1 tablespoon cold water
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 2-3 tablespoons whipping cream
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!
Notes
Love and Cookies,
Naomi ♡
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