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.
Servings 12 baskets
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Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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
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.
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