Lemon Cream Turnovers
Ingredients
1 sheet puff pastry, thawed (1 sheet equals 4 large turnovers)
1/2 cup whipped cream cheese
1/3 cup lemon curd (homemade or store-bought)
1 Tbsp lemon zest (about the zest of 1 large lemon)
3 Tbsp + 1 Tbsp sugar
1 egg, beaten
Directions
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!