My fiancé got me The Great British Bake Off Big Book of Baking for my birthday and my cousins and siblings went through and marked all their favorite desserts. My cousin put two flags on this recipe, however I noticed that there wasn’t an eggless option for the lemon curd so I made a vegan version from @itdoesnttastelikechicken. It tasted AMAZING and I am so happy to have been introduced to this dessert. So the original dessert features a horn mold to get a cone shape from the puff pastry. After a sincere attempt and an EPIC FAIL I decided to pivot and turn the puff pastry into cups using a muffin pan. Fill these cups with anything you’d like from chocolate to ice cream, they make a great party appetizer/dessert!
Ingredients:
- 1 package puff pastry (or vegan alternative)
- 1 c. heavy whipping cream (you can also use your favorite vegan aquafaba cream recipe if you’re trying to make this recipe vegan)
- 1/2 c. store-bought lemon curd or homemade vegan version
- 2 tbsp. powdered sugar
- 2 tsp. lemon zest
- raspberries and honey for garnish
Method
- Preheat the oven to 400°. Turn your muffin pan upside down and spray with cooking spray. Thaw out your puff pastry and roll out. Prick with forks then cut into squares large enough to cover the base of each muffin well. Weigh it down with a baking sheet and bake for 15 minutes or until golden brown.
- Whip the heavy whipping cream with the powdered sugar and lemon zest until stiff peaks form. Spoon a table spoon of lemon curd in the base of a cooled puff pastry cup. Spoon or pipe whipped cream on top. Garnish with raspberries and a drizzle of honey!
Lemon Raspberry Cups
My fiancé got me The Great British Bake Off Big Book of Baking for my birthday and my cousins and siblings went through and marked all their favorite desserts. My cousin put two flags on this recipe, however I noticed that there wasn’t an eggless option for the lemon curd so I made a vegan version from @itdoesnttastelikechicken. It tasted AMAZING and I am so happy to have been introduced to this dessert. So the original dessert features a horn mold to get a cone shape from the puff pastry. After a sincere attempt and an EPIC FAIL I decided to pivot and turn the puff pastry into cups using a muffin pan. Fill these cups with anything you’d like from chocolate to ice cream, they make a great party appetizer/dessert!
Servings 12 cups
Ingredients
- 1 package puff pastry or vegan alternative
- 1 c. heavy whipping cream you can also use your favorite vegan aquafaba cream recipe if you’re trying to make this recipe vegan
- 1/2 c. store-bought lemon curd or homemade vegan version
- 2 tbsp. powdered sugar
- 2 tsp. lemon zest
- raspberries and honey for garnish
Instructions
- Preheat the oven to 400°. Turn your muffin pan upside down and spray with cooking spray. Thaw out your puff pastry and roll out. Prick with forks then cut into squares large enough to cover the base of each muffin well. Weigh it down with a baking sheet and bake for 15 minutes or until golden brown.
- Whip the heavy whipping cream with the powdered sugar and lemon zest until stiff peaks form. Spoon a table spoon of lemon curd in the base of a cooled puff pastry cup. Spoon or pipe whipped cream on top. Garnish with raspberries and a drizzle of honey!
