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    Lemon Puffs

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    Lemon Puffs

    • Vegetarian
    • Preparation time: 15 minutes plus cooling
    • Cooking time: 15 minutes

    Makes: 16


    • 2 x 250g pack Cooks' Ingredients Frozen All Butter Puff Pastry, thawed
    • 150 g Icing sugar, plus extra for dusting
    • 2 tbsp caster sugar
    • Finely grated zest of 2 lemons, plus 3 tbsp juice
    • 1 egg yolk
    • 1 tbsp golden syrup
    • 100 g unsalted butter, softened


    1. Preheat the oven to 200°C, gas mark 6. Grease 2 large baking sheets. Roll out each pastry slab to a 20cm square, on a surface dusted with a little icing sugar. Mix the caster sugar with the lemon zest and sprinkle over each sheet. Place the sheets on top of each other, with the sugared sides facing up, and re-roll the pastry to almost double the size. Trim off the edges so the square measures about 33cm
    2. Using an 8cm round pastry cutter, cut out 16 rounds. Transfer to the greased baking sheets, spacing the rounds slightly apart, and prick them with a fork. Bake for 10 minutes until risen and pale golden.
    3. While they are cooking, mix together the egg yolk and syrup. Brush the tops of the pastry with the yolk mixture. Return to the oven for a further 3-4 minutes until crisp and golden. Transfer to a wire rack to cool.
    4. Beat together the butter, icing sugar and lemon juice. Split each pastry in half with a knife and sandwich with the buttercream

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    Cook's tips

    Keep a close eye on the pastry as it's cooking – it will brown quickly due to the syrup and egg yolk glaze.


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