Today I’ll be playing with some puff pastry (from a box or you can make your own using this recipe but the instructions were clearly written by a caveman)
and some lemon curd filling
maybe some pastry cream
probably an egg wash (just beat 1 egg + 1 tsp water)
possibly sprinkle some sugar on it
and possibly a cute meringue to go on top.
Note – the egg wash is also the perfect glue to hold layers of puff pastry together, or to keep it together if you’re folding it over something.
The puff pastry is usually cooked at 425 for 12-16 minutes or 400F for 20-ish, just until it’s puffed and starts to turn golden brown.
If you’re wrapping it around things, you’ll need to add anywhere from 0-10 more minutes.
It’s best to defrost overnight in the fridge. If you let it thaw on your countertop, start using it as soon as it’s pliable, and before the butter melts.