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.
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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 hosting my friends for a sunny brunch or gathering 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.
Working with puff pastry is a lot of fun. I’ve had this idea of making it into braids so that it looks like cute little woven baskets. Sometimes my ideas just turn into a big ole mess that made me wonder what in the heck were you thinking?
Sometimes they just make me want to do a happy dance. These puff pastry baskets are definitely worth doing a little jig. Mine are filled with a cooked lemon pudding and topped with a creamy dollop of Reddi-wip® and a fresh raspberry to finish the whole thing.
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? You can also just line a muffin tin with puff pastry circles instead of weaving strips if little hands are helping. You’ll just get puff pastry cups instead of baskets that they can still be proud of.
These cheery puff pastry baskets just remind me of sunshine. The sweet tartness of the lemon filling is a great contrast to the cold creamy Reddi-Wip. 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 baskets!
Don’t have time to make it now? Pin it for later!
- 1 package Pepperidge Farm Puff Pastry Sheets
- 13 oz can Reddi-wip® original
- 4.3 oz Cook and Serve Lemon Pudding or the filling/flavor of your choice
- Fresh raspberries
- 1 egg
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Prepare pudding according to package directions. Set aside to cool
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Spray a muffin tin with non-stick cooking spray.
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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.
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Whip egg with a teaspoon of water to make an egg wash.
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Separate three strips for each braid. Holding one edge of 3 separate strips, begin braiding, holding gently to the end. When complete brush with egg wash and cut each strip in half.
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Brush circles with egg wash and place them on the bottom of each muffin cavity.
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Wrap a braid around the inside of each muffin cup. Line up and press the edges together.
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Brush the inside of each puff pastry basket with egg wash.
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Bake at 400°F for 15 minutes or until sightly browned. Allow to cool completely before filling.
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Spoon filling into each puff pastry basket. Add a dollop of Reddi-Wip® and top with a raspberry if desired.
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Serve immediately or refrigerate.
Puff pastry cups can be made in advance. Store in an airtight container at room temperature. Fill and top right before serving.
If by some miracle you have a little Reddi-wip left over or are looking for more recipe ideas, click here for more inspiration. I can think of several ways to fill these baskets, can’t you?
If you liked these little cups I think you’ll love these creative treats!
How to make Basket Weave Cupcakes with Bird Nests
Lemon Cupcakes with Blackberry Filling
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