Blueberry Lemon Puff Pastry Blossoms

step 1

Preheat the oven to 400 degrees. Remove the puff pastry from the package and place on a lightly floured surface. Dust a little more flour on top to make it easy to cut.

step 1 (continued)

Using a cookie cutter, punch out as many flowers as you can and press them into the wells of a mini muffin tin, lightly flattening the "petals". Use a fork to poke the bottom of the puff pastry.

step 1 (continued)

Bake for about 10-12 minutes or until golden and crisp. Remove from oven and let cool completely.

step 2

In a small saucepan, combine the blueberries, sugar and water. Bring to a boil over medium-high heat and allow to bubble for 3-5 minutes until the blueberries begin to pop and the mixture begins to thicken.

step 3

Using a potato masher or a fork, smash the blueberries to help release their juice. Cook for another minute, then remove from heat.

step 4

Stir lemon zest and vanilla extract into the blueberry mixture.

step 5

In a medium bowl, whip cream to stiff peaks, then gently fold in the blueberry mixture until it is fully incorporated and there are no more streaks.

step 6

Scoop the mixture into a piping bag {fitted with your desired tip} or a zip top bag with the tip snipped from one corner, and pipe into each of the puff pastry blossom shells.

step 7

If desired, top each blossom with a blueberry and a bit of lemon zest. Refrigerate until you're ready to serve.

Get the full recipe & instructions in the post!

More Easter Recipes.

Easter Cream Puffs

Lemon Mascarpone Fruit Dip

Mini Carrot Cakes

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