Step 1

Combine cream cheese, sugar, vanilla extract, and heavy whipping cream. Beat the mixture until smooth and fluffed.

Step 2

Set up a small bowl of water and whisk an egg in another small bowl. Set aside.

Step 3

Preheat the oven to 400 and line a large cookie baking sheet with parchment paper.

Step 4

Unfold defrosted pastry sheets. Cut each pastry on along the fold line and then across, right in the middle. You will create 6 equal rectangles out of each pastry sheet (12 total).

Step 5

In the middle of 6 rectangles, spread about a tablespoon and a half of cream cheese mixture, leaving about 1/4 inch around the edges to seal the pastry.

Step 6

Spread about a tablespoon of lemon curd over the cream cheese mixture.

Step 7

Dip your fingertips in water and run them along all of the pastry edges. (All 12.)

Step 8

Cover the pastry rectangle that has the filling with a pastry rectangle that does not. Gently press on the edges to help seal them.

Step 9

Using a fork, press along the edges of all 6 pastries. Use the fork to poke the middle of the top pastry a couple of times.

Step 10

Brush each pastry with the egg all over the top.

Step 11

Bake for 18-20 minutes, until golden brown. Take out and let it cool a bit before adding glaze.

Step 12

In a shallow bowl, whisk powdered sugar with heavy cream until smooth. Whisk in lemon zest. Transfer the glaze into a piping bag (of just a zip lock bag), snip off a little tip and drizzle each pastry with glaze.