Lemon Filled Pillows

Step 1

Follow puff pastry directions for thaw and use.

Step 2

Beat egg yolks in a small to medium bowl.

Step 3

In a saucepan, combine, cornstarch and sugar. Slowly stir in water.

Step 4

Bring to a boil over medium heat, stirring continuously.

Step 5

Boil for 1 minute.

Step 6

Remove from heat and slowly whisk in 1/2 of the hot sugar mixture into the eggs.

Step 7

Whisk the tempered egg mixture into the rest of the hot sugar mixture in the saucepan.

Step 8

Return to heat and bring to a boil again for 1 minute while stirring constantly.

Step 9

Remove from heat and stir in lemon juice, lemon zest, and butter.

Step 10

Place into another container to cool.

Step 11

After a few minutes, place plastic wrap on the surface of the lemon filling. If baking in the pastry, place in the refrigerator.

Step 12

Preheat oven to 400 degrees F.

Step 13

Roll out the puff pastry to an appropriate size. If you're using Pepperidge Farm brand, just roll it out a little more. Cut into desired size rectangles. Pepperidge Farm brand pastry yields 6 rectangles per sheet.

Step 14

Place on a baking sheet lined with parchment paper.

Step 15

EITHER brush the tops with egg wash (whole egg) and sprinkle sugar over it.

Step 16

OR place spoonfuls of the cooled lemon filling in the center of a pastry rectangle, brush the edges of the same rectangle with the egg wash, and top with another rectangle. Press lightly around the edges to seal. Then, brush the top with egg wash and sprinkle it with sugar.

Step 17

Bake unfilled pastry for 15 minutes and filled pastry for 17 to 20 minutes or until golden brown. (Note: Check baking directions for the type of puff pastry you use and bake according to those directions).

Step 18

Cool on the baking sheet placed on a wire rack.

Step 19

If unfilled, fill with lemon pie filling before serving.

Step 20

Serve warm or cold.