Blueberry and Lemon Curd Puff Pastry Cups

Ingredients

  • 1 cup all-purpose flour Pinch of salt 7 tablespoons unsalted butter, cut into pieces, at room temperature, plus more for the pans 3 ounces cream cheese, cut into tablespoons, at room temperature
  • 1 cup all-purpose flour
  • Pinch of salt
  • 7 tablespoons unsalted butter, cut into pieces, at room temperature, plus more for the pans
  • 3 ounces cream cheese, cut into tablespoons, at room temperature
  • 6 large egg yolks 1/3 cup sugar 1/3 cup freshly squeezed lemon juice 10 tablespoons unsalted butter, cut into pieces Grated zest of 1 lemon
  • 6 large egg yolks
  • + 6 more ingredients
    • 1/3 cup sugar
    • 1/3 cup freshly squeezed lemon juice
    • 10 tablespoons unsalted butter, cut into pieces
    • Grated zest of 1 lemon
    • 1 package (6 ounces or 1 1/3 cups) Driscoll's Blueberries
    • 1 package (6 ounces or 1 1/3 cups) Driscoll's Blueberries

View full recipe at SpringPad

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