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Lemon Puffs

These little pastry puffs are like profiteroles but a whole lot easier to make. Fill them with a tangy lemon cream for a tasty dessert.


  • 1600g butter, melted

  • 4 sheets butter puff pastry

  • 1/2 cup caster sugar

  • 2 eggs, beaten

  • 300mL tub of Maleny Dairies Pure Cream

  • 1 cup lemon curd

  • Icing sugar, to serve


  1. Preheat oven to 180C.

  2. Brush 16 holes in a muffin pan with some of the melted butter. (You will probably need 2 12-holed muffin pans)

  3. Place a sheet of pastry on a floured bench.

  4. Dust the top with more flour.

  5. Use a rolling pin to roll the sheet into a 40cm square.

  6. Brush liberally with butter and sprinkle with a little caster sugar.

  7. Roll up into a large log, then cut into 2 equal-sized pieces.

  8. Cut each piece in half lengthwise, then turn each half on its side to reveal the layers of pastry.

  9. Roll the pastry into a spiral and place gently into a muffin pan.

  10. Repeat with the remaining three pieces, and then repeat with the second, third and fourth sheet of puff pastry until you have 16 puffs.

  11. Brush with beaten egg and bake for 30 minutes until puffed and golden. Allow to cool.

  12. Beat cream until stiff and fold through lemon curd.

  13. Carefully cut puffs in half and spoon lemon curd cream onto the bottom half, then replace the top.

  14. Dust with icing sugar and serve.

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