Description
Lemon Magic Pocket Pies are delightful handheld treats featuring a buttery, flaky puff pastry filled with tangy lemon curd. They’re quick and easy to prepare, making them perfect for breakfast, snacks, or dessert. An egg wash creates a golden crust, while a sprinkling of granulated sugar adds crunch. Enjoy them with a dusting of powdered sugar for extra sweetness.
Ingredients
- 1 sheet puff pastry (thawed)
- 1/3 cup lemon curd
- 1 egg (beaten, for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet and cut it into 4 equal squares.
- Place about 1 tablespoon of lemon curd in the center of each square.
- Fold each square over to form a triangle or rectangle, sealing the edges with a fork.
- Brush the tops with beaten egg and sprinkle evenly with granulated sugar.
- Place pies on the prepared baking sheet, leaving space between each.
- Bake for 15–18 minutes or until golden and puffed.
- Cool slightly on a wire rack. Dust with powdered sugar, if desired, before serving.
Notes
You may substitute puff pastry with crescent roll dough or pie crust. For a dairy-free version, use a plant-based pastry and omit egg wash or use plant milk. Prepare pies ahead and freeze unbaked; bake from frozen by adding a few minutes to cook time. Store baked pies in an airtight container for up to 2 days. If pies leak filling, ensure edges are well-sealed, and avoid overfilling. Pastry should remain chilled until use for optimal flakiness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 235
- Sugar: 12g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg