Lemon Berry Pastries! Easy, delicious, light dessert. #food #recipe
Ingredients:
* 2 sheets puff pastry, thawed
* 8 oz. Ricotta cheese
* 1 cup pre-made lemon curd
* 1 cup fresh blueberries, strawberries and blackberries/raspberries
* 1 eggs, beaten
* Optional toppings: • lemon zest, » fresh mint leaves
1. Preheat your oven to 400°F (200°C) or according to package instructions. or according to package instructions.
2. In a medium bowl, mix together the cream cheese, lemon curd until smooth and creamy.
3. Mix in the berries.
4. On a lightly floured surface, roll out each puff pastry sheet to a thickness of about 1/4 inch. Cut each pastry sheet into 6 squares, for a total of 12 squares.
5. Spoon about 1 tablespoon of the cream and berry mixture onto the center of each square. Spread the mixture slightly, leaving a small border around the edges.
6. Fold the corners of each pastry square over the filling, pinching the edges together to seal.
7. Place the pastries onto two baking sheets lined with parchment paper.
8. Brush the tops of the pastries with the beaten egg.
9. Bake the pastries for 15-18 minutes, or until the pastry is golden brown and puffed up.
10. Remove the pastries from the oven and let them cool for a few minutes before serving.
11. Dust on powdered sugar.
12. Optional: sprinkle some lemon zest and/or fresh mint leaves on top of the pastries before serving.
* 2 sheets puff pastry, thawed
* 8 oz. Ricotta cheese
* 1 cup pre-made lemon curd
* 1 cup fresh blueberries, strawberries and blackberries/raspberries
* 1 eggs, beaten
* Optional toppings: • lemon zest, » fresh mint leaves
1. Preheat your oven to 400°F (200°C) or according to package instructions. or according to package instructions.
2. In a medium bowl, mix together the cream cheese, lemon curd until smooth and creamy.
3. Mix in the berries.
4. On a lightly floured surface, roll out each puff pastry sheet to a thickness of about 1/4 inch. Cut each pastry sheet into 6 squares, for a total of 12 squares.
5. Spoon about 1 tablespoon of the cream and berry mixture onto the center of each square. Spread the mixture slightly, leaving a small border around the edges.
6. Fold the corners of each pastry square over the filling, pinching the edges together to seal.
7. Place the pastries onto two baking sheets lined with parchment paper.
8. Brush the tops of the pastries with the beaten egg.
9. Bake the pastries for 15-18 minutes, or until the pastry is golden brown and puffed up.
10. Remove the pastries from the oven and let them cool for a few minutes before serving.
11. Dust on powdered sugar.
12. Optional: sprinkle some lemon zest and/or fresh mint leaves on top of the pastries before serving.
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