Lemon Cream Puff Pastry Hand Pies (Italy’s Lingue di Procida)

Lemon Filled Puff Pastry Hand Pies are very similar to the traditional recipe from the Campanian island, Lingue di Procida, of the same name. These fragrant, oval-shaped puff pastry parcels, reminiscent of tongues, are filled with lemon-infused custard, brushed with egg white, sprinkled with sugar, and baked until golden brown.

The result is sweets with an irresistible caramelized crust on the surface and a soft inside to the bite, perfect at any time of the day: for breakfast, together with a cup of hot milk or a fruit juice, as a snack with a hot infusion or as a dessert at the end of a meal, accompanied by an espresso or a glass of limoncello.

What Are Lemon Cream Puff Pastry Hand Pies?

The Lingue di Procida, also known as “ox tongues” or “mother-in-law’s tongues,” are a beloved pastry from the Campania region of Italy, first created in the 1950s on the island of Procida by Neapolitan pastry chef Pasquale Mazziotti. He crafted this lemon cream-filled puff pastry as an alternative to the traditional breakfast croissant. Made with two hand-shaped ovals of puff pastry filled with a luscious lemon custard—often flavored with the fragrant local lemons of Procida—and sprinkled with sugar, these pastries bake into golden, flaky delights that are crisp on the outside and soft and creamy in the center. Today, they’re a staple on the island, enjoyed warm in cafes for breakfast, as a snack, or even as a dessert after dinner.

Their American cousin can be seen in lemon-filled puff pastry hand pies—small, portable pastries made with store-bought puff pastry, filled with lemon curd or lemon cream, folded into half-moons or rectangles, and baked until golden. These hand pies trace their roots to early American colonial traditions where portable pies with a variety of fillings were common. Over time, they evolved into convenient and versatile treats, ideal for picnics, brunches, or on-the-go snacking. Their modern form gained popularity thanks to easy, accessible recipes that use pre-made puff pastry.

Pro Tips for The Best Lemon Cream Puff Pastry Hand Pies

• Opt for high-quality, all-butter puff pastry for the best flavor and flakiness. Avoid shortening-based versions, which can lack richness.
• Work quickly and keep your pastry dough cold. If it gets too warm, refrigerate it briefly before baking to ensure maximum puff.
• Use a fork or your fingers to crimp and seal the edges tightly to prevent the filling from leaking during baking.
• Once assembled, chill the pies for 15–20 minutes before baking. This helps retain shape and gives a better rise.
• For a beautiful crunch and shine, lightly sprinkle granulated or sanding sugar on top before baking.
• The filling is hot! Allow the pies to rest 5–10 minutes so the lemon cream sets slightly and doesn’t burn your mouth.

Can I Use Lemon Curd For The Filling?

Yes, you can absolutely use lemon curd for the filling! It’s a convenient and delicious alternative to homemade lemon custard, offering a rich, tangy flavor that complements the flaky puff pastry perfectly. Just make sure it’s thick and chilled before filling the pies to prevent leaking during baking.

How Do I Avoid a Soggy Puff Pastry?

To prevent soggy puff pastry, always start with cold dough, use a thick, chilled filling like lemon curd, and avoid overfilling. Preheat your baking sheet for a crisp bottom, cut vents to release steam, and never use juicy ingredients unless drained or pre-cooked.

Why Is The Filling so Runny?

A runny filling usually means the lemon curd or custard wasn’t cooked long enough to thicken, contains too much liquid, or wasn’t properly chilled before use. It should be thick, fully set, and cold before filling the pastry to prevent it from spreading or leaking during baking.

Why is The Filling Leaking Out of The Hand Pies?

Filling leaks out of hand pies when they’re overfilled, not properly sealed, or if the filling is too runny. To prevent this, use a small amount of thick, chilled filling, seal the edges tightly with a fork or your fingers, and chill the assembled pies before baking to help them hold their shape.

Can I Add Anything Else to The Filling?

Yes, you can customize the filling by adding extras like lemon zest for more citrus punch, a bit of cream cheese for richness, or even crushed berries for added flavor and texture. Just make sure any additions don’t make the filling too runny, and always chill it before assembling the pies.

Do I Serve These Warm or Cold?

Lemon-filled puff pastry hand pies are best served slightly warm, when the pastry is crisp and the filling soft but set. However, they’re also delicious at room temperature or even chilled, making them a versatile treat for any time of day.

Can I Make These Ahead of Time?

Yes, you can make lemon-filled puff pastry hand pies ahead of time. Assemble them and store in the fridge for up to 24 hours before baking. Baked pies can also be made a day in advance—just reheat in the oven to restore crispness before serving.

Do They Freeze Well?

Yes, lemon-filled puff pastry hand pies freeze very well. You can freeze them unbaked—just place them on a tray to freeze individually, then transfer to a sealed container. Bake straight from frozen, adding a few extra minutes. Baked pies can also be frozen and reheated in the oven to crisp them up again.

How to Store Any Leftovers

Store leftover lemon-filled puff pastry hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To enjoy them later, reheat in a 300°F (150°C) oven for 5–10 minutes to restore their crispiness.

How to Make Lemon Cream Puff Pastry Hand Pies

First, prepare the cream: heat the milk with the lemon zest and, in a separate bowl, vigorously whisk the egg yolks, sugar, and cornstarch. Dilute the mixture with the hot milk and transfer to the heat, stirring constantly until the cream is thick and smooth. Once ready, transfer it to a wide, shallow bowl, cover with plastic wrap, and let it cool completely. Then, unroll the puff pastry and cut it in half, scoring it horizontally.

Then proceed to obtain 6 rectangles of equal size and do the same with the other roll of puff pastry.

Fill 6 puff pastry rectangles with 1-2 tablespoons of the now cold cream.

Cover each piece with another puff pastry rectangle.

Press well with your fingers along the edges of the cream, so as to enclose it inside the two layers of puff pastry.

Then remove the excess dough with a wheel or a sharp knife.

Transfer the oval parcels obtained onto a baking tray and brush the surface with beaten egg white.

Then sprinkle it with granulated sugar. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, until the parcels are puffed up and golden brown. Once baked, let them cool slightly before serving.

You Lemon Filled Puff Pastry Hand Pies are ready!

Enjoy!