Puff Pastry Basket filled with a creamy tart lemon pudding and topped with whipped cream and a raspberry.

Puff Pastry Baskets with Creamy Lemon Filling

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.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 12 baskets
Author Julie Menghini


  • 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.


Calories: 275kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 158mg | Potassium: 37mg | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1.1mg
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