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 20mins
Cook Time 15mins
Total Time 35mins
Author Julie Menghini
17ozPuff Pastry(2 sheets) Pepperidge Farms
4.3ozLemon PuddingCook and serve
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.
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.