Friday, 10 March 2017


(and variations)

6 sheets frozen puff pastry, thawed
1 egg
1 tablespoon water
caster sugar

300 mls thickened cream
2 tablespoons  lemon curd
finely grated rind small lemon
1/2 cup icing sugar

preheat oven to 200c.  line 2 baking trays with baking paper.

place 2 sheets of pastry together, making sure all edges meet.
press lightly around the edges to seal.

repeat with the other 4 sheets. you now have 3 sheets pastry

cut each sheet into 16 even squares and place on trays.

whisk the egg and water together and brush over top of each square.
sprinkle  each with caster sugar.

cook 12 - 15 minutes until puffed and golden.

cool completely on wire rack.

using an electric mixer, whip the cream and icing sugar together until stiff.

fold in lemon curd and rind.

carefully split the centre of each square, not all the way through
and pipe or spoon in some lemon curd.

pipe the cream on top. grate a small amount of rind over the cream if desired.

store any left over squares in an air tight container.  if they go soft, a couple of
minutes in a medium temp oven will crisp them up again.


follow the same directions for the pastry.

spread some nutella into the centre of each puff.

whip cream and icing sugar together and add nutella to taste.

pipe cream on top and sprinkle with some nuts.


follow the same directions for pastry.

spread some strawberry jam into the middle of each puff.

whip the cream and icing sugar together and add strawberry essence to taste.
add pink food colour if desired.

pipe cream on top of puffs and decorate with a piece of strawberry.

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