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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry on a floured surface. Cut into 3-inch circles or squares.
Place the pastry pieces on the prepared baking sheet.
Beat the egg and water together to make an egg wash. Brush it lightly over the pastry.
Bake for 10-15 minutes, or until golden and puffed. Let them cool completely.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold in the lemon curd until fully combined.
Once the puff pastry has cooled, slice them in half horizontally to create a top and bottom layer.
Spoon or pipe the lemon cream onto the bottom halves.
Place the tops back on, then lightly dust with powdered sugar.
Add fresh berries or mint leaves for an extra touch.
Serve immediately or chill for up to 2 hours before serving.