A quick dessert for the weekend! Crisp, flaky puff pastry topped with a refreshing lemon cream and plenty of fresh raspberries. The cream is wonderfully light and delicate, making this an original yet incredibly easy dessert to prepare. I highly recommend this puff pastry with lemon cream and raspberries!
Ingredients for the pastry base:
- 320–350 g all-butter puff pastry (1 sheet), fresh or frozen
Lightly flour your work surface and place the puff pastry on it. If using frozen pastry, thaw it first. Allow the pastry to come to room temperature, as this helps prevent it from shrinking during baking. Brush the edges with beaten egg, then fold them inward to create a thicker border, approximately 1.5 cm wide all around the pastry. Brush the border again with egg. Prick the centre of the pastry with a fork. Place a small baking tin, such as a brownie tin, in the centre and weigh it down.
Bake at 200°C for approximately 20 minutes. Remove the tin and continue baking for another 8 minutes, or until the pastry is fully baked and golden.
Ingredients for the lemon cream:
- 200 g cream cheese, such as Philadelphia
- 170 g lemon curd (homemade or shop-bought)
- 1–2 tablespoons icing sugar
All ingredients should be well chilled.
Place them together in the bowl of a mixer and beat until smooth and combined. Taste the cream and add more lemon curd if you’d like a stronger lemon flavour.
Additionally:
- 600–700 g raspberries
- icing sugar, for dusting
Assembly:
Spread the lemon cream evenly over the baked and cooled puff pastry. Arrange the raspberries on top, placing them close together. Dust generously with icing sugar. Slice and serve.
Store the puff pastry with lemon cream and raspberries in the refrigerator.
Enjoy!
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