Iced Lemon Puff Pastry Pockets
Vibrant lemon pie filling is enveloped in a flaky, buttery, and delicious puff pastry shell. Baked until golden brown, these iced pastries are delicious and perfect for a warm-weather dessert.
Servings: 6 pockets
Calories: 598cal
Cost: $8
Equipment
- large baking sheet
- wire cooling rack
- pastry cutter
- Spoon
- can opener
- Oven *adjusted to the center rack position
Ingredients
- 17.3 ounces puff pastry thawed
- 1 cup lemon pie filling *can also use lemon curd
- 1 large egg *whisk with a teaspoon of water to create an egg wash
Icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons water *or milk
- 1 teaspoon yellow and white sprinkles *optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry and cut it lengthwise along the fold. You will have three strips.
- Cut the strips in half to make a total of 6 rectangles. Repeat this step with the additional pastry sheet. Each box comes with two sheets.
- Add about 2-3 tablespoons of lemon pie filling per rectangle half. Cover the filling with another piece of puff pastry.
- Use a fork to seal around the edges. Brush with egg wash.
- Bake for 20-22 minutes or until pastry is puffy, golden-brown, and feels flaky and not doughy when gently touched.
- Once baked, transfer pastry to a cooling rack and cool for 30 minutes before icing.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract,
- Pour over cooled pastries and spinkle on white and yellow sprinkles.
- Icing takes about 15 minutes to set. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pastry | Calories: 598cal | Carbohydrates: 71g | Protein: 6g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 38mg | Sodium: 315mg | Potassium: 54mg | Fiber: 1g | Sugar: 33g | Vitamin A: 42IU | Calcium: 12mg | Iron: 2mg