Puff Pastry Eggs


  • Lemon Curd
  • Confectioners' sugar, for dusting
  • All-purpose flour, for rolling
  • 1 (14-ounce) package puff pastry, defrosted, if frozen

1. Roll out puff pastry on a lightly floured nonstick baking mat until it is about 1/8-inch thick. Transfer pastry to freezer; freeze until chilled, 10 to 15 minutes. 2. Using a 1 1/2-by-1 1/4-inch oval cutter, cut out 36 puff pastry ovals. Transfer half of the ovals to baking sheets lined with ...

View full recipe at SpringPad


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