Preheat the oven to 400°F.

In a medium bowl, beat the cream cheese with the heavy cream.

Then add the powdered sugar to the mixture.

Finally add the vanilla extract.

Mix for a few minutes until everything is combined and smooth.

Set aside while you prepare the puff pastry.

Carefully unfold the sheet of puff pastry. Place on top of a sheet of parchment paper. Using a lightly floured rolling pin, roll out the puff pastry to remove the fold lines and until it is ¼ inch thick.

Place the parchment paper with the puff pastry on top of a baking sheet.

Spread the cream cheese mixture down the center of the puff pastry.

Then spoon the lemon curd on top of the cream cheese mixture.

Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the cream cheese filling.

You should get around 8 to 10 strips depending on the length of your pastry braid.

Begin folding each section of the pastry up over the cream cheese/lemon curd mixture. You're really crisscrossing the strips of puff pastry and forming the braid.

Tuck in and fold under the top and bottom pieces. You want to make sure both ends are tucked under so none of the mixture leaks out while it bakes.

Brush the entire braid with the beaten egg wash.

Sprinkle a little granulated sugar on top.

Bake in a 400°F oven for about 17 to 22 minutes or until golden brown.

Combine the ingredients for the glaze together in a small bowl.

Allow the pastry to cool before drizzling the top with the powdered sugar glaze.