Lemon Cream Turnovers
Lemon Cream Turnovers takes roughly 30 minutes from beginning to end. This recipe serves 4. For $1.34 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 36g of fat, and a total of 549 calories. Head to the store and pick up cream cheese, egg, lemon zest, and a few other things to make it today. It works well as a reasonably priced side dish. 383 people were glad they tried this recipe. It is brought to you by Julies Eats and Treats. With a spoonacular score of 30%, this dish is not so amazing. If you like this recipe, you might also like recipes such as Raspberry Lemon Turnovers, Lemon-glazed Raspberry Turnovers, and Goat Cheese, Lemon & Chive Turnovers.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup whipped cream cheese
1 egg, beaten
1/3 cup lemon curd (homemade or store-bought)
1 Tbsp lemon zest (about the zest of 1 large lemon)
1 sheet puff pastry, thawed (1 sheet equals 4 large turnovers)
3 Tbsp + 1 Tbsp sugar
Equipment:
baking paper
baking sheet
aluminum foil
oven
knife
mixing bowl
Cooking instruction summary:
Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil (in case any of the filling leaks out of the turnovers, the parchment paper or foil will make for easy clean-up). Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares. Set aside. In a mixing bowl, mix whipped cream cheese, lemon curd, lemon zest, and 3 Tbsp of sugar together until well combined. Place about 2 Tbsp of filling into the corner of each square of puff pastry. Fold the pastry diagonally, and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash, and sprinkle each with the remaining 1 Tbsp of sugar. Bake for 18-20 minutes, or until pastry is puffed and golden brown. Allow to cool for a few minutes and enjoy!
Step by step:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil (in case any of the filling leaks out of the turnovers, the parchment paper or foil will make for easy clean-up).
2. Unfold your thawed puff pastry dough. With a sharp knife, cut the dough into four equal squares. Set aside.
3. In a mixing bowl, mix whipped cream cheese, lemon curd, lemon zest, and 3 Tbsp of sugar together until well combined.
4. Place about 2 Tbsp of filling into the corner of each square of puff pastry. Fold the pastry diagonally, and crimp the edges with a fork.
5. Brush the tops and edges of each turnover with egg wash, and sprinkle each with the remaining 1 Tbsp of sugar.
6. Bake for 18-20 minutes, or until pastry is puffed and golden brown.
7. Allow to cool for a few minutes and enjoy!
Nutrition Information:
covered percent of daily need
