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Frozen puff pastry streamlines the preparation of these petite puffs filled with a rich lemon curd mixture.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Yield:
36 mini pastries
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper; set aside. Thaw and unfold puff pastry according to package directions. Preheat oven to 400 degrees F

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  • Using a fluted pastry wheel or a sharp knife, cut puff pastry sheet crosswise into sixths, then lengthwise into sixths to make thirty-six 1-1/4-inch squares. Place squares 1 inch apart on prepared baking sheet.

  • Bake pastry squares in preheated oven for 13 to 15 minutes or until pastry is puffed and golden brown. Remove pastry shells from baking sheet and cool completely on a wire rack. Using a melon baller or round 1/2 teaspoon measuring spoon, hollow out a small circle in the center of each cooled pastry shell, leaving the bottom of the shell intact.

  • In a small bowl, combine lemon curd, crème fraiche, and lemon peel. Just before serving, transfer lemon curd mixture to a small resealable plastic bag. Seal bag and snip off a small corner. Pipe about 3/4 teaspoon filling into each pastry shell. Sprinkle chopped pistachios over filled pastries.

  • Makes 36 mini pastries

Tips

Make pastry shells through Step 3. Place shells in a covered storage container and store at room temperature for 24 hours or freeze for up to 3 months. Thaw at room temperature before filling. Store filling, covered, in the refrigerator for up to 3 days before assembling.

Nutrition Facts

46 calories; fat 3g; cholesterol 4mg; carbohydrates 5g; vitamin a 48.6IU; sodium 28mg.
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