Lemon & Cheese Puff - Recipes Blogs

Lemon & Cheese Puff



I am a huge fan of Puff Pastry.  Who isn't"  I always have some in the refrigerator or freezer.  I only buy the all butter kind.  It is well worth any additional expense for that in both texture and flavour.  I am also a huge fan of lemon curd.  I often make my own.  

You can find my recipe for that here.   It's really good, but a good commercial lemon curd will also work well in this recipe.  This recipe combines my two great loves.  Puff pastry and Lemon Curd, in a most delicious way.

This is a beautiful bake which looks a lot more complicated than it is.  If you have all of the elements ready prior to putting the finished braid togethe, it goes together very quickly.  Make sure your puff pastry is nice and cold and you will have no problem with it.
 
It does stretch a bit as you are overlapping it as it warms up, but that's no problem, just work quickly from as cold a pastry as you can.  If you need to pop the tray back into the refrigerator after you score and cut it prior to braiding it, then do it.  Its worth the extra time that it will take to do so.  But really, if you work quickly it won't be necessary.

It's so flaky and moreish.  I like to dust it with some icing sugar to pretty it up, and in all honesty, even if your braiding isn't an excellent job, it will still look pretty, and the taste  . . . oh my goodness.  This is just so delicious!

 
I do the same thing at Christmas with mincemeat and its gorgeous as well.  Lemon curd though . . .  you can't beat it. this goes down very well with a nice hot drink in the morning for your coffee break, or for a leisurely weekend brunch!
 
*Lemon and Cheese Puff*Serves 6 to 8Printable Recipe 
Buttery and crisp puff pastry filled with a delicious lemon curd and cream cheese filling.  Very moreish! It looks a lot more complicated than it is! 
1 (375g) sheet of ready rolled all butter puff pastry (10 by 15 inches)170g lemon curd (1/2 cup)(Use a good quality one)140g full fat cream cheese (5 ounces)3 TBS sifted icing sugar (powdered sugar)1/2 TBS cornflour (cornstarch)1/2 tsp pure vanilla extract1 small egg, lightly beaten with 1 tsp waterdemerara sugar for sprinkling (turbinado)icing sugar to dust 

 Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking sheet with baking paper.  Set aside. If you have all of your ingredients ready to go, it goes together in a flash.

Whisk together the cream cheese, icing sugar, corn flour and vanilla.  Set aside.  

Unroll your puff pastry onto the lined baking sheet. Lightly score the pastry (don't cut all the way through) into thirds lengthwise.  On each outside third, at the top of the pastry, slice off and discard a strip at a downward angle. (see photo)  Cut slashes from this edge at the same angle at 1 inch intervals all the way down to the ...
URL: http://theenglishkitchen.blogspot.com

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