Lemon Raspberry Pastry Flower

Imagine, waking up to a plate of these gorgeous pastries on your holiday breakfast table?  It’ll definitely be a beautiful way to start your day on the right note!  To me, these are perfect afternoon treats and desserts, regardless of holiday or not. 



This flower shaped pastry may seem complicated to prepare because they look so fancy!   However, the steps are really quite simple!  Check out my video tutorial above and you would agree with me too.  If you plan to serve these pastries on Thanksgiving or Christmas morning, you can even make them ahead of time!  Simply reheat them in the oven or toaster the next morning and you’re all set.  Oh, and you’re very welcome!



To me, raspberries and lemon compliment each other really well.  So, I added some lemon juice and lemon zest in the cream cheese filling inside these pastries.  They are sweet and tart at the same time.  The citrus goes so well with the floral aroma of the raspberries!  The pastry is flaky, buttery, and oh so yummy!  The crust is super crunchy; yet the inside is smooth and creamy from the cream cheese filling.  Both flavor and texture contrast each other in the best possible way!



I hope you’ll give this recipe a try soon!  Wish you all a blessed and wonderful Thanksgiving celebration next week!  Have a Fancy Pastry Friday!




Ingredients and Tools Used:

Puff Pastry  (Click here for more information)
Silpat  (Click here for more information)
Cooling Racks  (Click here for more information)
Baking Sheets  (Click here for more information)
Cream Cheese  (Click here for more information)
Pizza Wheel  (Click here for more information)
Microplane  Zester (Click here for more information)
Organic Vanilla Extract  (Click here for more information)




Lemon Raspberry Pastry Flower:
Makes: 8 pastries

4-ounce block cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
zest of 1 lemon
1 teaspoon fresh lemon juice
2 sheets thawed puff pastry
40 raspberries
a little all-purpose flour, for rolling
Powdered sugar, for garnish

Preheat oven to 400°F. Line a baking pan with parchment or silpat. Set aside.

In a small bowl, mix together the cream cheese, sugar, vanilla extract, lemon zest, and lemon juice until well incorporated. Set aside.

Lightly dust a clean surface and rolling pin with flour. Unfold the puff pastry and gently flatten the seams with a rolling pin. With a pizza roller, cut the puff pastry into 4 equal squares.

With a small paring knife, make total of 8 cuts along the edges/corners of the pastry, leaving an 1/2-inch border. The cuts should be about 1/3 of the way through the length of the edge. Make sure the cuts do not touch in the middle.

Spread a tablespoon of the cream cheese filling in the middle of the square within the borders, place 4 raspberries on the cream cheese around the corners. Then, fold each of the outer pastry corner toward the center and gently press the dough into the cream cheese mixture. Top one more raspberry in the center.

Repeat with the remaining pastry squares. Place filled pastries on prepared baking pan and bake for 15-20 minutes, or until pastry is golden brown and puffed. Cool on wiring rack and dust with powdered sugar. Enjoy!