Puff Pastry Baskets with Creamy Lemon Filling are the perfect way to welcome in Spring, They are perfect for a sunny brunch or Easter dinner. They’re also a great activity for the kiddos to help with!
This delicious recipe was first published 3/2017 and has been updated to improve the reader experience.
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Once the days start getting a little longer, you know Spring is just around the corner. My thoughts start turning to clean up the yard, new flowers, and plants, hosting my friends for a sunny brunch or hosting my family for Easter dinner. Puff Pastry Baskets with Creamy Lemon Filling are perfect for either.
I don’t know what it is, even though I can’t crawl into some cave and sleep for three months over the winter, I actually do feel like I’m waking up after a long slumber. I’m getting a little more pep in my step once the days start to get longer and the weather begins to warm up.
Recipes using puff pastry are a lot of fun. I’ve had this idea of making it into braids so that it looks like cute little woven baskets for some time. Sometimes my ideas just turn into a big ole mess that made me wonder what in the heck were you thinking?
But other times they just make me want to do a happy dance. These puff pastry dessert baskets are definitely worth doing a little jig. My baskets are filled with lemon pudding and topped with a creamy dollop of Reddi-wip® and a fresh raspberry to finish the whole thing.
- Use your favorite pudding or pie filling. Canned is quick and easy.
- Jam or jellies
- Sprinkles on top would be fun and festive too.
Don’t you think that the kiddos would love topping their own lemony pudding baskets with a mound of Reddi-Wip? That’s always been a dream of mine too! Didn’t you envision being the boss of your own can when you were growing up? I know I wasn’t the only one!
- I prefer using the cook and serve pudding. It’s a little firmer and I believe a little more tart than the instant pudding.
- You can buy Pepperidge Farm’s puff pastry shells instead of making these baskets but I think the baskets are a little fancier and a heck of a lot of fun. The kiddos will love helping!
- You can line the muffin tin inserts with puff pastry circles large enough to fill the cup instead of weaving strips if you want to simplify the process. You’ll be missing out on all the fun though!
Don’t have time to make it now? Pin it for later!
These cheery puff pastry baskets just remind me of sunshine. The sweet tartness of the lemon filling is a great contrast to the cold sweet cream. I couldn’t help picking up a bouquet of spring flowers to go with them, and now all I need is a few people to share them with! Two puff pastry sheets make 12 puff pastry dessert baskets!
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- 12-cup Non-stick muffin pan – I love these muffin pans and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
If you liked this puff pastry with lemon filling, I think you’ll love these treats!
- How To Make Basket Weave Cupcakes with Bird Nests – Hostess At Heart
- No Bake Mermaid Cheesecake – Life Currents
- Naked Lemon Sour Cream Cake – Kylee Cooks
- Lemon Cupcakes with Blackberry Filling – Hostess At Heart
Puff Pastry Baskets with Creamy Lemon Filling are fun to make and delicious to eat. They’re a quick and easy treat perfect for Mother’s Day or Easter.
- 17 oz Puff Pastry (2 sheets) Pepperidge Farms
- 12 tbsp Reddi-wip® 13oz can
- 4.3 oz Lemon Pudding Cook and serve
- 1 egg
- 12 raspberries
Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray.
Prepare pudding according to package directions. Set aside to cool
Dust a working surface with flour. Unwrap puff pastry sheets and roll sheets until they measure 13-14 inches long. Measure out 1/2″ strips across the length of the pastry sheet and cut into strips. On the second sheet, cut circles the size of the muffin tin cavities.
Whip egg with a teaspoon of water to make an egg wash.
Separate three strips for each braid. Holding one edge of 3 separate strips, begin braiding, holding gently to the end. When finished brush with egg wash and cut each strip in half.
Brush circles with egg wash and place them on the bottom of each muffin cavity.
Wrap a braid around the inside of each muffin cup. Line up and press the edges together.
Brush the inside of each puff pastry basket with egg wash.
Bake at 400°F for 15 minutes or until sightly browned. Allow the baskets to cool completely before filling.
Spoon filling into each puff pastry basket. Add a dollop of Reddi-Wip® and top with a raspberry if desired.
Serve immediately or refrigerate.
LET’S KEEP IN TOUCH!
Thank you from the bottom of my heart for spending some time with me today!