Instructions

• Preheat your oven to 400°F (200°C). You want it nice and hot so the pastry puffs up perfectly.
• In a mixing bowl, beat the cream cheese with the granulated sugar. You’re looking for smooth and creamy, no lumps.
• Fold in the lemon curd and pinch of salt until it’s all combined well and smells bright and fresh.
• Roll out each puff pastry sheet on a lightly floured surface to keep it from sticking.
• Cut slits on the sides of each sheet but leave the center solid for your filling to sit on.
• Spread the lemon cream cheese filling down the middle, getting it even from top to bottom.
• Fold the slits over the filling, alternating sides so it looks like a braid. It’s kinda like weaving yarn but tasty.
• Place the braid on a parchment-lined baking sheet. Brush it with your egg wash for that golden shine. Bake 25 to 30 minutes until it’s puffed and golden brown. Let it cool a bit before slicing to keep that tender pull intact.