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Lemon Curd Puff Pastry Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 15 reviews
  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 20-24 mini cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Curd Puff Pastry Cups are delightful bite-sized treats featuring flaky, golden puff pastry filled with tangy lemon curd. Perfect for parties or an elegant dessert, they bake quickly and are dusted with powdered sugar for a touch of sweetness.

Ingredients

Pastry

  • 13.2 ounces puff pastry (cold from fridge)
  • 1 egg (lightly beaten)

Filling

  • 1 cup lemon curd

Topping

  • Powdered sugar for dusting

Instructions

  1. Preheat the oven: Preheat a convection oven to 400° F or a regular oven to 425° F to ensure the puff pastry bakes evenly and achieves maximum puff and golden color.
  2. Prepare the puff pastry: Unfold the cold puff pastry sheet onto a piece of parchment paper. Roll it gently to flatten it out evenly, then cut into 3-inch squares to fit into mini muffin cups.
  3. Prepare the muffin pans: If using silicone muffin pans, there is no need for non-stick spray. If using metal muffin pans, spray the insides of the cups with a non-stick spray to prevent sticking during baking.
  4. Form the pastry cups: Press each 3-inch puff pastry square gently into the mini muffin cups, making sure to create a cup shape that will hold the lemon curd filling. Use every other cup to avoid the pastry cups puffing together during baking.
  5. Egg wash the edges: Brush the edges of each puff pastry cup with the lightly beaten egg. This will help achieve a shiny, golden finish on the baked cups.
  6. Fill with lemon curd: Spoon about 2 teaspoons of lemon curd into the center of each puff pastry cup, ensuring not to overfill to prevent leaks during baking.
  7. Bake the cups: Place the muffin pan in the preheated oven and bake for 10-15 minutes or until the puff pastry has fully puffed and is golden brown.
  8. Cool and remove: Carefully remove the cups from the oven and allow them to cool on a wire rack. Once cool, gently take the puff pastry cups out of the muffin tins.
  9. Dust with powdered sugar: Just before serving, dust the cups lightly with powdered sugar for added sweetness and a beautiful finish.

Notes

  • Using cold puff pastry straight from the fridge ensures the best puff and flakiness.
  • Spacing every other cup on the baking tray prevents the pastry cups from sticking together.
  • Make sure not to overfill with lemon curd to avoid spillage during baking.
  • These cups are best enjoyed the same day but can be stored in an airtight container at room temperature for a day.

Find it online: https://evelynscooking.com/lemon-curd-puff-pastry-cups-recipe/