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Lemon Puff Pastry Muffin

by Katie Aubin • featured in Puff Pastry Muffins

Inspired by baketotheroots.de

Ingredients

for 8 servings

  • 2 sheets puff pastry
  • ½ cup
    butter (115 g)
  • 1 egg
  • ½ cup
    lemon curd (130 g)
  • ½ cup
    powdered sugar (80 g)
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    lemon zest

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
  3. Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
  4. Take each half and fold the smooth part of the dough inward to create a spiral shape.
  5. Place spirals in a cupcake pan and brush the tops with egg wash.
  6. Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
  7. Remove from the oven. Once cool, cut out the center of each cruffin and fill with lemon curd.
  8. Combine the powdered sugar with the lemon juice to make a glaze. 9. Drizzle glaze over each cruffin and top with lemon zest.
  9. Enjoy!
 

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