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!
