Apricot jam can be substituted for apricot preserves; use thick jam and avoid overfilling.

Try raspberry, strawberry, blueberry, cherry, or peach preserves for different flavors.

Orange zest can replace the lemon zest, or extra lemon zest can be added for a stronger citrus flavor.

Sliced almonds can be sprinkled over the pastries before baking, or chopped toasted almonds or pecans can be added after glazing.

For a fruit-only version, omit the cream cheese filling. For extra almond flavor, add a small amount of almond extract to the cream cheese mixture.

Keep the puff pastry cool while working with it for the best rise and flaky layers.

Assembled pastries can be covered and refrigerated for a few hours before baking.

Store completely cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a 300–350°F (150–175°C) oven for several minutes or in an air fryer at a moderate temperature to restore crispness. Avoid microwaving when possible.

Baked, completely cooled pastries can be frozen. For best results, freeze them without glaze, reheat in the oven, cool slightly, and add fresh glaze before serving.