Lemon Puff Pastry Sticks Recipes

LEMON BERRY TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

LEMON PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• 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.
• Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place spirals in a cupcake pan and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
• Remove from the oven. Once cool, cut out the center of each cruffin and fill with lemon curd.
• Combine the powdered sugar with the lemon juice to make a glaze. 9. Drizzle glaze over each cruffin and top with lemon zest.
• Enjoy!

LEMON TART

Steps:

• Take the frozen puff pastry out of the packaging and allow it to thaw for at least 30 minutes.
• Preheat oven to 350°
• Place pastry on a parchment lined baking sheet.
• With a knife, slice the sheet of puff pastry in half lengthwise.
• On all four corners, cut a small ½ inch box. Please refer to the above photo.
• To form the sides of the tart, fold the long ends first. Then, folding the sides over towards the middle. Brush with water before folding so that the dough sticks in place. Then fold the short sides folding on top of the dough.
• Once the sides are all folded, score the middle of the tart with a fork.
• Prepare the dough for blind baking. Line the bottom and sides with tin foil and fill with sugar.
• Bake for 10 minutes at 350°.
• Once out of the oven, remove the tin foil and sugar from the pastry dough. Next place the lemon curd in the middle. Return the lemon tart to the oven.
• Brush sides with milk.
• Bake for another 15-20 minutes.
• Cool on rack and top with whip cream, buttercream, or powdered sugar.