Creamy Lemon Almond Pastries

The following message is nothing but the truth. I read it in today's paper.  

I was quite encouraged by today's breaking news posted in the MPLS Star Tribune (4-7-20) from New Zealand. (This is not a tale!)  It read...Easter Bunny, Tooth Fairy are essential

Around the world, billions are staying home to curb the spread of the coronavirus, except for medical personnel, police officers, pharmacists, grocery store workers and others who have been deemed essential workers in many places. In New Zealand, that list grew by two after Prime Minister Jacinda Ardern announced Monday that the Easter Bunny and the Tooth Fairy were considered essential workers, too.

So I am hoping it won't be too long before the US makes a similar declaration. Meanwhile my plan is to move forward with my Easter selections. No matter where you and your family  plan to gather, you'll find this a winning family recipe to brighten up an Easter brunch.

Creamy Lemon Almond Pastries
Cook's Notes: A time saver for easier assembly. Have the following items prepared and ready to go. 

• Chilled but thawed pastry sheet
• Beaten egg-pastry brush
• Lemon icing
• Toasted coconut and almonds 

One pastry sheet makes 9 Lemon Almond Pastries and recipe adapted from a publication available at most grocery stores Taste of Home Sunday Brunch
Ingredients: 

• 1 large egg, beaten
• 2 tablespoons water
• 1/4 cup each coconut and almonds
• 2 teaspoons lemon juice
• 2 teaspoons 2% milk
• 2/3 cup confectioners' sugar plus 3 tablespoons
• 4 oz. cream cheese, softened
• 3 tablespoons lemon curd
• 3 teaspoons grated lemon zest, divided
• 1/2 teaspoon almond extract
• 1 sheet frozen puff pastry, thawed

Directions: 

• Beat egg with water and set aside. 
• Preheat oven to 400 degrees. On a parchment lined baking sheet toast coconut and almonds for 3 minutes. Watch carefully so mixture doesn't over brown. 
• Place toasted nuts and coconut in a small cup and set aside. 
• Icing-add lemon juice, milk and 2/3 cup confectioners sugar and 1 teaspoon lemon zest, mix well and set aside.  
• Beat cream cheese, lemon curd, 2 teaspoons lemon zest, 3 tablespoons confectioners sugar  and almond extract. 
• On a lightly floured surface, unfold puff pastry. Roll into a approximately 12 x 9-in. rectangle. Using a pastry cutter, pizza cutter or sharp knife, cut pastry sheet into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle.

• Brush edges with egg mixture. Fold each pastry into a triangle shape.
  

• Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball.
  
• Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork or long skewer. 
• Bake until golden brown, 16-18 minutes. Loosen pastries from the parchment and place on a cooling rack for 10 minutes. Underneath cooling rack place a sheet of wax paper to catch spills.  
• After 10 minutes brush each pastry with lemon glaze. Top with coconut and almonds. Serve warm.

Postscript: If doing this as a family activity can divide up the cooking tasks as follows

one person on cream cheese mixture

one person on icing

one person placing cream cheese mixture on squares and forming a ball according to above directions