Name: Lemon Puff Pastry Cake
Prep time: 30 s
Cook time: 20 s
Total time: 80 s
Yield: 14
Ingredients: 2 pounds frozen puff pastry sheetsthawed; 2 large eggslightly beaten; 1 cup (2 sticks) butterat room temperature; 2 packages (8 ounces each) cream cheeseat room temperature; 1 can (14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1/3 cup lemon juice; 2 cups strawberries; 4 different colors macaroons; 1 cup raspberries; 10 edible flowers; Fresh mint leaves

Make It

Step 1

Preheat oven to 350° F. Line baking sheets with wax paper. Divide puff pastry into 3 equal parts; spread each one on a floured surface to form 14 x 10-inch rectangles. Cut a large heart out of each and in the center cut a smaller heart. Place each one on prepared baking sheets; brush with egg. Bake for 20 to 25 minutes until lightly browned.

Step 2

Beat butter and cream cheese until creamy; while still beating, add sweetened condensed milk and lemon juice and beat until well mixed. Refrigerate for 15 minutes. Place the filling in a pastry bag with a round tip and set aside.

Step 3

Place a puff pastry heart on a base. Cover with some of the filling in dollops; garnish with some berries. Repeat with second puff pastry heart, filling and berries. Place the last heart of puff pastry; garnish with berries, macaroons, flowers and mint.