Easter weekend is on the way, but even if you did not have any baking ideas in mind? Simply don't like all the hassle that comes with festive baking, but still would like to put baked goods on the table? You have nothing to worry about because I am here to save you with this super easy and wallet-friendly Easter Egg Pastry recipe.
It will be ready to eat in less than 30 minutes!
This recipe has been published in the British Baking Heaven magazine, which makes me super proud :)
- 2 pack of pre-rolled puff pastry
- 1 egg beaten for egg-wash
- Canned peach halves (one for each pastry)
Curd cheese filling
- 200 g cow's curd cheese
- 1 tbsp creme fraiche
- 1 tsp vanilla extract
- 4 tbsp sugar
- 1 lemon zest
- 1 egg
- Pre-heat the oven for 190°C, fan.
- Put the ingredients of the curd cheese filling into a mixing bowl and mix them evenly by using a hand mixer.
- Roll out one sheet of pre-rolled puff pastry. Cut it into long ribbons along the long edge of the pastry sheet. For 6 pastries, you will need 18 thin ribbons, about half a centimeter wide each. Use 3 ribbons and create a braid and repeat this with the remaining ribbons to get 6 braids in total. Create an oval, egg-shaped frame from the braid on a piece of baking paper, use a pencil to mark the paper along the edges of the braid. Cut the stencil out of the baking paper, this will help to create unified shapes from the pastry.
- Use the stencil to cut 6 egg-shaped pastry discs out of the second pastry sheet. Brush the edges of a disc with the beaten egg and create a frame by using one braid. At the joint, let's overlap the ends of the braid and use the beaten egg to help them stick together. Repeat it with the remaining pastry discs. Use your egg-wash to cover all braided frames.
- Place the pastries onto lined baking trays.
- Add 2 tbsp curd cheese filling to each pastry-eggs and cover their surface evenly without covering the braided edges.
- Add one peach-half to each pastry.
- Bake them for 15 minutes or until the edges of the pastries become golden brown.
- Brush the peach halves with warm apricot jam before serving.
Tip to using the remaining pastry pieces:
Cut them into wider ribbons or 4x4 cm squares, give them an egg wash and sprinkle sesame seeds, poppy seeds, grated cheese, or herbs onto their surface and bake them for 7 minutes or until they are golden brown.
You can find more Easter recipes here.