LEMON CREAM CHEESE PUFF PASTRY BRAID

Happy March friends! Can you believe it’s the third month of 2017 already?! I’m well and truly into baking with lighter Spring flavours now, even though it’s not technically Spring for another few weeks.

This Lemon Cream Cheese Puff Pastry Braid is one of those zesty, spring like desserts I’ve been whipping up recently.


The days are getting longer and it’s been getting ever so slightly warmer each day. It’s still beautifully crisp in the mornings, but I have barely had to have the heating on this past week which is nice!

I even had the door open for a couple of hours the other day and Poppy loved it as she could just go and sit in the garden in the sunshine as she pleased!

Sinking my teeth into a slice of this tart, but sweet creamy and flaky pastry braid made me feel like I had literally eaten a slice of sunshine!

Ingredients

• 13 oz (375g) sheet of ready rolled puff pastry
• 1/2 cup (170g) lemon curd
• 5 oz (140g) full fat cream cheese
• 3 tbsp icing/powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tbsp cornflour/cornstarch
• 1 medium egg, lightly beaten, for glaze

Instructions

1. Preheat the oven to 200C/400F and line a large baking tray with grease proof paper/a silicone mat/Silpat.
2. Place the puff pastry sheet onto your prepared pan. Score the pastry sheet into thirds lengthways. The centre one is for your filling, so leave this.
3. On the outer two thirds of your pastry, slice off the corner diagonally at the top of the sheet to create the angle for your braids.
4. Slice diagonally down one side of your pastry, following the initial angle you created, to create 3/4-1 inch thick braids. Repeat on the other side, using something straight to make sure your braids line up.
5. ............................

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