Tuesday, June 23, 2015

Lemon Cream Puffs

I love how quick and easy it is to make something delicious with frozen puff pastry and now I've found a new favorite way to use it! I could have eaten so many of these tasty morsels. Thanks to Linda from With a Blast for posting the recipe.


Lemon Cream Puffs
1 Roll frozen puff pastry, defrosted
1 egg
1 T. water
2 T. caster sugar
Filling:
1/2 c. heavy cream or whipping cream
1/4 c. lemon curd
1 - 2 t. lemon juice, to taste
White Chocolate
Powdered Sugar

Preheat the oven to 400°. Line 2 baking sheets with baking paper or grease lightly.


Unfold puff pastry, but do not roll any thinner. Cut into 2 inch squares. Whisk together the egg and water. Brush the pastry with egg. Sprinkle caster sugar on pastry and transfer the squares to the prepared baking sheets, leaving space between each square. Bake 12 - 15 minutes or until puffed and golden. Remove from the oven and cool completely on a wire rack.

Filling: Beat the cream until stiff peaks form. Fold in the lemon curd and lemon juice. Chill for 10 minutes before use.
 

Gently open up a small piece in the center of one of the sides of each baked pastry square, lifting the upper part carefully, only enough for the nozzle to fit through. Pipe about 1 - 1 1/2 tablespoonfuls per pastry lemon cream into the pastry opening.

Melt 2 squares of white chocolate and drizzle over the puffs. Let stand a few minutes to set. Dust with powdered sugar and serve. Leftovers should be kept in a sealed container in the refrigerator.

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