Gently fold the edges of the pastry up and over
the sides of the filling, smooth any tears that appear and brush the pastry with the milk.
After 20 minutes, check
the sides of the filling for browning and take them out just before they start to burn.
The lines should match up to each other on
both sides of the filling.
Make sure to leave a 3/4 inch border on
each side of the filling.
Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1» free on
all sides of the filling.
Make downward - angled cuts in Dough on
both sides of Filling to create 1 - inch - wide diagonal strips.
Using index fingers and thumbs on both hands, pinch dough on
either side of filling, sealing dough and creating «pillow» shapes.
Using your index fingers and thumbs on both hands, pinch the dough on
either side of the filling, sealing the dough and creating «pillow» shapes.
Make downward - angled cuts in Dough on
both sides of Filling to create 1 - inch - wide diagonal strips.
Cut strips from edge to filling at about 3/4 -1 inch intervals on
both sides of filling.