Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

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Today I’m bringing you these delicious little Lemon Cream Cheese Turnovers! If you have tried the Lemon Cream Cheese Danish, these have to be next on your list!

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What are These Turnovers Like

• Difficulty – Although these are very easy to make, there are three parts. The lemon curd, the cream cheese filling, the glaze and assembly. All parts are easy and you can make them easier by using store bought lemon curd.
• Taste – These have a sweet lemon filling with the contrast of the the flaky pastry.
• Serving – This recipe makes 9 turnovers, although there are only 9 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

Although this recipe is easy, it does have four separate components for it to all come together.

• For the Lemon Curd – Lemon curd uses eggs, sugar, lemon juice and butter.
• Cream cheese filling – This is a very simple filling made from cream cheese, powdered sugar and vanilla extract.
• Sugar glaze – You will only need powdered sugar and milk to make the glaze.
• Other ingredients – I used store bought puff pastry and one egg is used to brush the pastry before baking.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

• Preheat oven and prepare baking pan – Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.
• Make lemon curd
  • Add the eggs, sugar and lemon juice to a double boiler. Whisk constantly until it becomes smooth and thick. This could take up to 8 minutes.
  • Strain the lemon curd in a fine strainer to get out any lumps. Stir in butter and set aside.
• Make cream cheese filling
  • In a medium bowl, combine the powdered sugar and the cream cheese. Beat on high speed until smooth, about 2 minutes. Beat in the vanilla extract and mix for about 30 seconds.
• Make the glaze
  • Combine the powdered sugar with the milk and vanilla. Whisk to combine until there are no lumps. Set aside.
• Assemble the turnovers
  • Cut the pastry into 9 equal squares. Place the squares on top of the baking tray.
  • Place a tablespoon of cream cheese filling in the centre of each pastry square. Top with a tablespoon of lemon curd. Be careful not to overfill too much.
  • Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
  • Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork.
  • Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
  • Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

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Recipe Tips

• Making Homemade Lemon Curd – Don’t stop whisking! It’s super important to whisk constantly when making this filling. It has a high egg content which mean it could easily curdle if you aren’t constant. If you prefer, you can buy lemon curd to make it really easy.
• Use chilled puff pastry – Don’t allow your pastry to go warm, it will be difficult to shape properly. Keep it in the fridge until you are just about to use it.
• Don’t overfill the pastry – It’s easy to want to put too much filling in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Allow it to cool – I know this is the hardest part, but let it cool before you glaze it so the glaze sticks to the danish.

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Substitutions

• Homemade Lemon Curd – You can easily use store bought lemon curd
• Puff Pastry – I used store bought puff pastry, but if you have your own recipe, you could use it.
• Cream cheese filling – If you prefer, you could just use the lemon filling. Double up if you are skipping the cream cheese filling. Or you could change the filling all together like in this Nutella Puff Pastry Braid.

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Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them unglazed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!