Puff Pastry Baskets with Creamy Lemon Filling

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 whipped cream.

INGREDIENTS

– Puff Pastry Pepperidge Farms – Reddi-wip®  – Lemon Pudding  – Egg – Raspberries

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Swipe up for the full recipe!