I was in two minds as to whether I was going to go for a full on chocolate frenzy recipe this week, or go totally chocolate free.
I opted for the latter and decided to wait for a week or two before giving you some ideas on how to use up all those uneaten Easter Eggs (if there are any of course!)
So the non-chocolate option definitely won out today. If you are anything like me, then Easter has been a couple of weeks of serious overindulgence.
Not helped by the lovely wedding we were at on Easter Monday – such a beautiful day, and a beautiful meal at the Killyhevlin.
It’s not every Monday you get treated to a yummy four course meal, but then again going by the tighter waistbands, you wouldn’t really want it to be too often. Not so good!
Today’s treat is as light as a puff of air.
The one downside being that you may just want to eat five or six of them in one sitting which kind of does away with the goodness of them being a lighter treat.
But whatever you want them for, these lemon puffs make a great bite for visitors or something sweet after a meal without being too filling.
These little treats have got the seal of approval all round, with my niece and nephew (who helped to make them) enjoying them , and my parents and my father-in-law getting an approved sample too.
They are super easy, give them a go and stay tuned for some chocolatey ideas next week! Enjoy… happy baking!
Pack of ready rolled puff pastry
1 egg white
Couple of spoonfuls of caster or granulated sugar
Juice of 1 lemon
100g icing sugar
• Preheat the oven to 190C (fan)
• Lay the pastry flat on a worksurface and cut even sized squares (it is up to you how big you want to make them but make sure they are a similar size and that you have an even number for sandwiching).
• Place the squares onto baking trays. Leave a little space between each one. Brush each one with egg white and sprinkle with a little sugar.
• Bake for 8-10 minutes until puffed and golden brown.
Meanwhile make the butter cream. Slowly beat the icing sugar into the softened butter and add the lemon juice. Beat until really smooth.
• Leave the pastry squares to cool completely. Spoon the lemon buttercream into a piping bag (or food bag), then snip off the end so there is a small opening.
• Pipe the buttercream onto the underside of one square, and place another square on top. Store in airtight container, but are best eaten on the day they are made.