Easy Danish Lemon Curd Puff Pastry

I made some lemon curd with the intention to try out baking some lemon tarts the next day.  Somehow ... hee ...hee .. lazy bug crawled into my nerves ...
Aha !  I've got a sheet of the frozen puff pastry in the freezer and turned them into some quick & easy dainty Danish pastries instead for our afternoon tea.

Easy Danish Lemon Curd Puff Pastry
Ingredients :
1 sheet ready frozen puff pastry
3 - 4 tablespoonful of homemade lemon curd (recipe below)
1 tablespoon granulated sugar (to sprinkle)
1 small egg - beaten for egg wash

Method :
Preheat oven to 180°C.  Prepare a baking sheet with lightly greased parchment paper.

Sprinkle some flour on the work surface. Place the pastry sheet on the work surface.

Using a pizza cutter, cut the puff pastry sheet into 9 even squares. Put the squares on the baking sheet, with space apart.

On each square, cut a 1 inch cut (using a pizza cutter or knife) diagonally towards the center from each corner.

Dollop 1 teaspoon lemon curd filling into the center of each square. Fold every other tip in towards the center (pressing firmly with a fork), forming the pinwheel shape.

Brush the pastry with the egg wash and sprinkle with the granulated sugar.

Bake for about 18 - 20 minutes or until the pastries are golden brown.

Feel free to cut and shape the pastry dough into any shapes & sizes you like.



Lemon curd recipe adapted from Joy Of Baking - Lemon Curd

Method :
Half-fill a cooking pot with water and bring to a simmer. In a stainless steel bowl placed over a pot of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook with low flame & stir constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) around 71 degrees C, approximately 10 minutes.

Remove the bowl from the simmering water.  Whisk in the butter until completely melted. Add the lemon zest and let cool.

Pour the curd into a bowl. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. The lemon curd will continue to thicken as it cools. Refrigerate the curd for up to a week.

Freshly baked ! They are best eaten warm on the day of baking.  Teatime! Some flaky dainty tangy sweet lemon curd Danish pastries!

Enjoy ! Have a great week ahead :D