These little pastry puffs are like profiteroles but a whole lot easier to make. Fill them with a tangy lemon cream for a tasty dessert.
Ingredients
- 80g butter, melted
- 2 sheets butter puff pastry
- 1/4 cup caster sugar
- 1 egg, beaten
- 1/2 cup cream
- 1/2 cup lemon curd
- Icing sugar, to serve
Method
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Step 1Preheat oven to 180C. Brush 8 holes of a 12-hole muffin pan with some of the melted butter.
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Step 2Place a sheet of pastry on a floured bench. Dust the top with more flour. Use a rolling pin to roll the sheet into a 40cm square. Brush liberally with butter and sprinkle with a little caster sugar. Roll up into a large log, then cut into 2 equal-sized pieces.
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Step 3Cut each piece in half lengthwise, then turn each half on its side to reveal the layers of pastry. Form into a spiral and place gently into a muffin pan. Repeat with the remaining three pieces, and then repeat with the second sheet of puff pastry until you have 8 puffs.
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Step 4Brush with beaten egg and bake for 30 minutes until puffed and golden. Allow to cool.
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Step 5Beat cream until stiff and fold through lemon curd. Carefully cut puffs in half and spoon lemon curd cream onto the bottom half, then replace the top. Dust with icing sugar and serve.
Recipe Notes
You can fill the puffs with plain lemon curd if you like, but the cream softens the flavour and texture.
Try to find butter puff rather than plain puff pastry.
Recipe and photo by Greer Worsley.
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