Ingredients
-
-
2
-
2/3
-
2
-
1
-
-
1
-
1
-
-
1/2
-
3
-
1
-
2/3
-
1/4
-
1/2
Directions
Lemon Berry Puffs, These are so delicious!! Great company dessert or just for the family to enjoy, very easy to do especially if you use frozen vol-au-vent shells , I was a little confused about the directions on this The directions say to roll the pastry thinly but I know from experience that if you roll it thinly, it doesn’t look anywhere near as thick as the picture shown And I couldn’t figure out where the fillings would go (it seemed like they would just slide off the top) I rolled the dough out *slightly* and got 12 3-inch circles, and 12 2-inch circles to use as tops After they were baked, I carefully tore a hole in the top of each of the 3-inch puffs, hollowing them out and discarding the scraps Once hour before dinner, I filled the puffs with the fillings, and topped with the 2-inch circles These had an great flavor and a very nice presentation In place of the sugar, used a little Stevia , Just made this recipe and certainly it tastes wonderful! I didn’t have enough for 1/2 cup of lemon juice, so just diluted it with water and even so, the lemon flavour could still be smelt The puff pastry used was the cheap kind & so didn’t quite puff up as much I would consider turning this recipe into making a large slab, as I found with the smaller puffs, they tend to break off quite easily Anyhow I would still consider making this recipe again!
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Steps
|
1
Done
|
Berry Sauce: |
|
2
Done
|
Make a Slurry With the Lemon Juice and Cornstarch. Bring the Berries, Sugar, Lemon Juice and Cornstarch Slurry in a Saucepan to a Boil Over Medium Heat, Stirring, Until Thickened. Cool to Room Temperature, Set Aside. |
|
3
Done
|
Pastry Puffs: |
|
4
Done
|
to Make Small Puffs - Preheat Oven to 425f Roll the Pastry Thinly; Cut Into 24 - 3 Inch Rounds. Transfer Rounds to Ungreased Non Stick Cookie Trays. Bake 10 to 12 Minutes or Until Puffed and Golden; Cool Completely. |
|
5
Done
|
Larger Puffs: |
|
6
Done
|
Bake Vol-Au-Vent Shells According to Directions on Box. Cool Completely, Remove Tops to Cool Too. |
|
7
Done
|
Lemon Filling: |
|
8
Done
|
Cook Lemon Juice, Eggs, Egg Yolk, Sugar and Salt in a Small, Heavy Saucepan Over Medium Low Heat, Whisking For 10 Minutes or Until Thickened. Whisk in Butter Until Thick and Creamy. Remove from Heat. Cover the Surface With a Piece of Wax Paper or Plastic Wrap and Cool Completely. Fold in Cream, or Reserve Cream to Dollop on Top Under Hat. |
|
9
Done
|
to Assemble: |
|
10
Done
|
If Using Small Puffs, Halve Pastry Puffs Horizontally. Top the Bottom Half With Lemon Filling, or Fill Vol-Au-Vent, Spoon Berry Sauce Over and Top With Top of Puff or If Using Cream Here, Dollop on Top of Berry Sauce and Top With Puff Top. Sprinkle With Icing Sugar. |
|
11
Done
|
Makes 6 Large Vol-Au-Vents or 24 Small Rounds. |
