Air Fryer Lemon Cream Cheese Puffs

A recipe for lemon cream cheese puffs made with puff pastry, cooked in an air fryer at 375°F (190°C). The recipe yields 8 pastries and has a total time of 40 minutes.

Ingredients

• 8 oz (225g) full-fat cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 tbsp fresh lemon juice (strained)
• 1 1/2 tsp freshly grated lemon zest (organic/unwaxed preferred)
• 1/2 tsp pure vanilla extract
• 1 tbsp all-purpose flour or cornstarch
• 1 sheet frozen puff pastry (approx. 250g), thawed overnight in the refrigerator but kept cold
• 1 large egg
• 1 tbsp whole milk or water (for egg wash)
• 1 1/2 tbsp coarse sparkling sugar or turbinado sugar
• 1/2 cup (60g) powdered sugar, sifted (for optional glaze)
• 1 to 2 tsp fresh lemon juice (for optional glaze)
• 1/2 tsp milk or heavy cream (for optional glaze)

Instructions

1. Place the softened cream cheese in a medium mixing bowl. Beat on medium speed for 1 to 2 minutes until completely smooth and lump-free.
2. Add the granulated sugar, lemon juice, lemon zest, vanilla extract, and flour. Beat on medium-low speed until the sugar is fully integrated and the filling holds a thick, spreadable consistency.
3. Transfer the bowl to the refrigerator while rolling the pastry to firm up slightly.
4. Lightly flour a clean work surface. Unfold the chilled puff pastry sheet gently. If there are seam cracks, moisten your fingers with a drop of water and press them together.
5. Roll the sheet lightly with a rolling pin into a neat 10×10-inch square.
6. Use a pizza cutter or sharp knife to slice the dough evenly into 8 equal rectangles (cut the sheet in half, then divide each half into 4 strips).
7. Beat the egg with 1 tablespoon of milk or water in a small ramekin to make your egg wash.
8. Brush a thin 1/2-inch border of egg wash around the outer perimeter of each pastry rectangle.
9. Spoon roughly 1.5 tablespoons of the chilled lemon cream cheese filling onto one half of each rectangle, leaving the outer egg-washed border clean.
10. Fold the empty half over the filling to create a pocket (yielding roughly a 5×2.5-inch rectangular turnover or square parcel).
11. Use the tines of a fork dipped in flour to press and crimp the three open edges securely together.
12. Cut two small 1/4-inch vent slits across the top crust of each parcel using a paring knife.
13. Brush the tops lightly with egg wash and sprinkle generously with coarse turbinado or sparkling sugar.
14. Transfer the assembled pastries to a parchment-lined plate and chill in the freezer for 10 minutes before frying.
15. Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes.
16. Line the bottom of the air fryer basket with a fitted perforated parchment sheet.
17. Arrange 3 to 4 puffs in a single layer, ensuring at least 1.5 inches of clearance between each pastry for proper air circulation.
18. Air fry at 375°F (190°C) for 10 to 12 minutes, checking at the 9-minute mark. The pastry should be deeply puffed, firm, and rich golden brown along all edges.
19. Using a silicone spatula or flat tongs, gently transfer the cooked puffs to a wire cooling rack. Repeat with the second batch.
20. Allow the puffs to cool on the rack for at least 10 to 15 minutes.
21. Whisk together the powdered sugar and lemon juice in a small bowl until smooth and glossy.
22. Drizzle over the warm or room-temperature puffs. Garnish with a pinch of fresh lemon zest if desired.

Notes

Keep Pastry Cold: If the dough warms up and feels sticky while shaping, return it to the fridge for 10 minutes. Avoid Leaks: Stick strictly to 1.5 tablespoons per pocket and crimp the seams firmly with a floured fork. Perforated Parchment: Use parchment sheets with pre-cut holes or secure the edges under the weight of the pastries to prevent them from blowing into the heating element. Storage: Best enjoyed within 4 hours of baking. Refrigerate leftovers in an airtight container for up to 4 days. Freezing Unbaked: Freeze until solid, store for up to 2 months, and air fry directly from frozen at 350°F (175°C) for 14–16 minutes. Reheating: Reheat chilled pastries in the air fryer at 330°F (165°C) for 3 to 4 minutes. Avoid microwaving.