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Lemon cheesecake ice-cube tray dessert pies recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Transform puff pastry with lemon curd and marshmallow into irresistible bite-sized treats using an ice-cube tray for easy enjoyment. Explore endless filling possibilities in our Notes section.
Ingredients:
  • 2 sheets puff pastry, just thawed
  • 1 egg, lightly beaten
  • 80g lemon curd
  • 42 mini white marshmallows
  • 100g cream cheese, cubed/sliced
Instructions:
  • Preheat your oven to 220C. Prepare a baking tray by lightly greasing it and lining it with baking paper.
  • Take 1 sheet of puff pastry and fold it in half, then use a rolling pin to gently roll it out until it can cover a 14-hole ice cube tray easily. Next, cut the remaining sheet of pastry in half lengthways, reserving one half for later use.
  • Place the rolled pastry over the ice cube tray and carefully press it into each hole, making sure not to tear the pastry.
  • Fill each pastry hole with a delightful combination of 1 teaspoon of zesty lemon curd, a handful of mini marshmallows, and a piece of rich cream cheese. Brush the edges of the pastry with egg wash. Top with another pastry piece, gently pressing to seal. Remove any extra pastry edges. Freeze for 1 hour until the pastry is firm.
  • Remove pastry parcel from the ice cube tray and lay it flat-side down on the prepared tray. Brush with the remaining egg. Bake for 22-25 minutes until the pastry is golden and puffed. Serve hot.

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