Ingredients
Lemon Cream
Pastries
Method
Lemon Cream
- Using an electric mixer, beat the thickened cream until soft peaks form.
- Add the cream cheese, lemon curd, vanilla and icing sugar. Continue beating until thick and smooth.
- Chill for at least 1 hour before piping into the cooled puff pastry.
Pastries
- Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- Cut the puff pastry sheet into 6 equal rectangles and place them on the prepared tray.
- Using a small knife, lightly score a border around each rectangle, about 1 cm from the edge, being careful not to cut all the way through.
- Brush each pastry with the thickened cream and sprinkle the brown sugar evenly over the top.
- Bake for 15–20 minutes, or until the pastry is puffed and golden brown.
- While still warm peel out the centre of the pastry and leave to cool completely.
- Top with the lemon cream filling. Top with fresh or frozen blueberries and dust with icing sugar before serving.
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