LEMON CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
SPICED PEACH PUFFS
We always made cream puffs for special occasions when I was growing up in our family of seven. Sometimes we used a custard filling, but this version with whipped cream and peaches is the best. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 99 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON YEAST PUFFS
The lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON CREAM PUFFS
Lemon Cream Puffs are made with a classic, French pâte à choux pastry and filled with the most perfect, sweet lemon cream. These beautiful little puffs make a delicious dessert for spring and summer entertaining and celebrations.
Provided by Lauren Harris
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F.
- In a medium sauce pan, bring the water and butter to a boil, ensuring that the butter is fully melted.
- Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.
- Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.
- Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.
- Spoon 1-2 tablespoons (1 for small or 2 for large puffs) of the batter onto an ungreased or Silpat-lined (recommended) baking sheet, about 2 inches apart.
- Bake for 20-25 minutes for smaller cream puffs, or until golden brown. Bake for 25-30 minutes for larger cream puffs.
- Remove the cream puffs from the oven, and with a toothpick or tip of a knife, poke a small hole into each one to allow the steam to escape and the centers to dry out as they cool.
- While the cream puffs are cooling, whip up the lemon cream.
- Place your mixing bowl and whisk attachment into the freezer for 15-20 minutes before you make the lemon cream.
- Remove the mixing bowl and whisk attachment from the freezer and add the heavy cream, sugar, lemon zest and lemon juice to the bowl.
- Beat on high for 5-6 minutes or until stiff peaks form.
- Once the cream puffs are fully cool, either pipe the lemon cream into the centers by poking a hole through the puff, or cut the tops off and fill with the cream. Once filled, replace the top.
- Add a light dusting of powdered sugar and/or a sprinkle of extra lemon zest, if desired.
Nutrition Facts : ServingSize 1 cream puff, Calories 154 kcal, Carbohydrate 9 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 168 mg, Fiber 1 g, Sugar 2 g
LEMON SPICE PUFFS
Make and share this Lemon Spice Puffs recipe from Food.com.
Provided by spatchcock
Categories Yeast Breads
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Place warm water in large, warm bowl.
- Sprinkle in yeast; stir until dissolved.
- Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
- Add eggs and remaining flour; stirring until smooth.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Stir batter down.
- Grease 18 muffin pan cups.
- Spoon batter into cups, filling half full.
- In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
- Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
- Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Bake at 375 degrees F.
- for 20 minutes or until done.
- Remove from muffin cups; cool on wire racks.
Nutrition Facts : Calories 150.3, Fat 5, SaturatedFat 2.6, Cholesterol 33.9, Sodium 167.3, Carbohydrate 22.7, Fiber 0.8, Sugar 5.9, Protein 3.7
LEMON POPPY SEED PUFFS
Provided by Food Network
Time 47m
Yield 8 puffs
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
- Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.
BOMBAY ROLLS
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Provided by Meera Sodha
Categories Appetizer Hors D'Oeuvre Brunch Lunch snack Vegetarian Soy Free Peanut Free Tree Nut Free Phyllo/Puff Pastry Dough Cilantro Cheese Cheddar Mint Chile Pepper Bake
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
- Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn't, adjust as you see fit.
- Sprinkle a little flour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
- Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20-25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.
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