I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. —Arlene Erlbach, Morton Grove, Illinois
Creamy Lemon Almond Pastries
Creamy Lemon Almond Pastries
Prep Time
30 min
Cook Time
15 min
Yield
9 servings
Ingredients
- 1/2 cup plus 1 tablespoon cream cheese, softened (4-1/2 ounces)
- 2/3 cup confectioners' sugar, divided
- 2 tablespoons lemon curd
- 2 teaspoons grated lemon zest
- 1/4 teaspoon almond extract
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 2 tablespoons water
- 2 teaspoons lemon juice
- 2 teaspoons 2% milk
- 3 tablespoons sliced almonds, toasted
Directions
- Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes.
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture.
- Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down 2 inches apart on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment.
- Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.
Nutrition Facts
1 pastry: 255 calories, 14g fat (5g saturated fat), 39mg cholesterol, 148mg sodium, 29g carbohydrate (12g sugars, 2g fiber), 4g protein.
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