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.
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Servings 12baskets
Author Hostess At Heart
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Ingredients
1package Pepperidge Farm Puff Pastry Sheets
13ozcan Reddi-wip® original
4.3ozCook and Serve Lemon Puddingor the filling/flavor of your choice
Fresh raspberries
1egg
Instructions
Prepare pudding according to package directions. Set aside to cool
Spray a muffin tin with non-stick cooking spray.
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 complete 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 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.
Notes
Puff pastry cups can be made in advance. Store in an airtight container at room temperature. Fill and top right before serving.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.