Ingredients
1/2 cup plus 1 tablespoon cream cheese, softened (4-1/2 ounces)2/3 cup confectioners’ sugar, divided 2 tablespoons lemon curd2 teaspoons grated lemon zest1/4 teaspoon almond extract1 sheet frozen puff pastry, thawed1 large egg, beaten2 tablespoons water2 teaspoons lemon juice2 teaspoons 2% milk3 tablespoons sliced almonds, toasted
Preparation
Beat cream cheese, 3 tablespoons confectioners’ sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes.
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture.
Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down 2 inches apart on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment.
Meanwhile, combine lemon juice, milk and remaining confectioners’ sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.
