Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry until about a quarter inch thick and cut out rounds.

Place the puff pastry rounds on the baking sheet and prick the center of each round with a fork.

Brush the tops of each pastry round with the beaten egg.

Bake in the preheated oven for 15–18 minutes until golden brown.

Allow the pastries to cool completely on a wire rack.

Gently press the center of each puff to flatten slightly.

Fill each flattened pastry with a generous amount of Italian lemon spread.

Dust each filled pastry with powdered sugar and sprinkle with lemon zest if desired.

Serve immediately to enjoy the best texture and flavor.