Instructions

• Preheat your oven to 200°C (400°F). Line a large baking tray with greaseproof paper or a silicone mat for easy cleanup.
• Place the puff pastry sheet onto the prepared tray. Score it into thirds lengthwise, leaving the center third open for the filling.
• Cut the corners diagonally at the top of the outer two-thirds to create the angles for the braids.
• Slice diagonally down one side of the pastry to create ¾-1 inch thick braids on both sides.
• Remove the small triangle of pastry left between the middle section and the last strip.
• Spoon the lemon curd into the center of the middle third, ensuring it's evenly distributed.
• Mix together the cream cheese, icing sugar, vanilla, and cornflour in a small bowl until smooth. Spoon this mixture on top of the lemon curd.
• Fold one strip from the left side over the filling, then repeat with the right side until your braid is formed.
• Seal the end by folding the little piece of pastry over the filling.
• Brush the braid with the lightly beaten egg, then place it in the oven for 17-22 minutes until golden.
• Cool for 30 minutes on a rack before slicing into 1-inch pieces.
• Optional: Dust with a sprinkle of powdered sugar for a sweet finish.