Take the pastry out of the fridge about 20 minutes before you start.
Pre-heat the oven to 200c/180c fan/gas mark 6/400f.
Cut the pastry block in half, reserving the second half for another day.
Roll the pastry out to a square of about 28cm on a floured board.
Cut out circles with a 8 cm pastry cutter. Be careful not to twist as you remove the cutter. Try for a sharp tap, as they will go a bit awry if they are twisted.
Place the circles on a prepared baking tray, leaving a little room between them.
Dot a meagre ½ teaspoon of lemon curd in the centre of each pastry.
In a bowl mix together the Philadelphia cheese with the sugar, lemon zest and ground almonds.
In a separate bowl, whisk up the egg and egg yolk then mix into the cheese mixture until well combined.
Dollop a spoonful of mixture over each pastry, covering the curd and soothing out, but don't take it quite to the edge.1
Pop in the oven for 20-25 minutes until the pastry starts to turn a little golden.1
Put on a wire rack to cool. Once cool, dust with icing sugar. 1
Say you will just have one, but be prepared to eat at least 4, if not more.
