Lemon cheese puff pastry

Ingredients:

2 ready puff pastry dough (frozen is fine)

2 lemons, juiced

1 lemon zest

2 pack cream cheese, softened

125 gr white sugar

For the gliding:

2 tbsp butter, melted

3 tbsp white sugar

1 lemon zest

(So all together use only 2 lemons but seperate the zest of each lemon)

Preheat the oven on fan mode at 180 degrees Celsius.

Stretch the edges of the puff pastries. Place in an oven dish, parchment paper then add the first pastry dough.

Mix the zest of 1  lemon and the juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over the first pastry.

Place the second puff pastry layer over the cream cheese mixture, gently stretching dough to the edges again.

Brush melted butter dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake for 30 minutes at 180 degrees.

Let it cool down for about 10 minutes.

Cut into squares, leaving it on the parchment paper.

Refrigerate for 1 hour.