Fireworks Citrus Spice Hand Pie

by Jessica Jacobson

This dessert pastry is decadent and delicious! I'm not one to use puff pastry much, but when I do I'm reminded of how delicious it is. And how hard it is to only eat a little! The light flakey pastry melts in your mouth with the rich bright citrus addictively setting the tone for an unbelievable treat. If you like citrus, this will be your jam!

Ingredients

  • 2 sheets of puff pastry
  • 5 oz cream cheese softened
  • 1 Tbsp heavy whipping cream (for the filling)
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 3 oz lemon curd
  • 1 Fireworks Citrus Spice Butter Burst
  • 1/2 cup powdered sugar
  • 1 1/2 Tbsp heavy whipping cream (for the icinging)
  • 1/2 tsp lemon zest
  • 1 egg

Instructions

  1. In a medium sized bowl, you will want to combine the cream cheese, sugar, vanilla extract, and heavy whipping cream. Make sure you beat the mixture until it’s smooth and fluffed.
  2. In another small bowl, you will combine the lemon curd and melted Fireworks Citrus Spice Butter Burst for your citrus filling. 
  3. Next, place an egg in a small bowl, whisk until thoroughly mixed, and then set it aside.
  4. Preheat the oven to 400 and line a large cookie baking sheet with parchment paper.
  5. Now you will want to lay out your defrosted pastry sheets. Cut each pastry along the fold line and then across, right in the middle. You will create 8 equal rectangles out of each pastry sheet making 16 rectangles in total.
  6. In the middle of 8 rectangles, spread about a tablespoon of cream cheese mixture & a tablespoon of citrus mixture over the cream cheese mixture, leaving about 1/4 inch around the edges to seal the pastry.
  7. Cover the pastry rectangle that has the filling with a pastry rectangle that does not. 
  8. Then use a fork to press along the edges of all the pastries. Use the fork to poke the middle of the top pastry a couple of times to allow for steam to escape.
  9. Brush each pastry with the egg all over the top.
  10. Bake for 18-20 minutes, until golden brown. 
  11. Let the pastries cool for about 5 minutes before adding glaze.
  12. To make the glaze, in a shallow bowl, whisk powdered sugar with heavy cream until smooth. Add in the lemon zest. Then transfer the glaze into a piping bag or a  zip lock bag, snip off a little tip off  and drizzle each pastry with glaze

sizzle. spread. boom.

 

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