Preheat the oven to 200°C (400°F).
Cut the puff pastry into squares or circles and place them on a baking sheet lined with parchment paper.
Carefully cut a small shape into the center of each leaf to create a border. Prick the center with a fork.
Brush the edges with beaten egg. Bake for 12–15 minutes, until the leaves are golden brown and puffed.
Let cool, then gently press out the center.
Mix the lemon curd with the whipped cream. Spread it over the center of the leaves.
Cool until ready to serve. Optionally, dust with powdered sugar.
Light, tangy, and perfect for spring.
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