Puff Pastries are the words these days! Add a little homemade whipped lemon cream topping + berries and you have got yourself a real nice treat! Make it for Valentine’s Day, a weekend treat, or just because. These little puff pastries are my favorite right now and for good reason.
The homemade whipped cream (OMG my fav!) is mixed with a bit of lemon curd, zest, and vanilla Greek yogurt. It is one of those things you walk by and take a lick here and then there and before you know it, this whipped cream has become your new favorite thing!
Let’s talk about this delectable dessert…
I haven’t gotten too familiar with puff pastry before now, like I have never baked with it before ever. It’s pretty much like magic happening right before your eyes. You start out with these cute little cookie cutter shapes of dough and before you know it you get some puffy looking pastry. Best thing ever.
This homemade whipped cream is where it’s at. This stuff deserves a post all by itself. However, it also works so perfectly as a dollop in between halves of a cute puff pastry. Like, this could be considered a sandwich for lunch if I wanted. My kids went nuts over this whipped cream. My daughter, Reese, who is the pickiest person I know even appreciated the lemon in this whipped cream. She actually removed the top half of the puff pastry with the raspberry jam on it because she doesn’t like jam and ate the whipped cream-packed bottom half with one or two blueberries. I try so hard not to shake my head and then just do the mom head-tilt thing. You know what I mean, right?
Okay, let me give you a few more details about the whipped cream.
The plain whipped cream I make myself. I beat the heavy whipping cream, a little powdered sugar, and vanilla together until soft peaks form. Meanwhile, mix up some store-bought lemon curd, vanilla Greek yogurt, and lemon zest. Then fold in the whipped cream you just made and that is it. You have made this life-changing whipped cream.
All together now, it looks like this…
I actually find that my kids love fruit a whole lot more than I may think because whenever I put out a bowl full of fresh berries they are gone in an instant! They always want more. This time they also didn’t forget about the lemon whipped cream.
Puff Pastries with Lemon Whipped Cream + Berries
Ingredients
- 1 pkg (17.3oz) frozen puff pastry sheets thawed
- 1 container (5oz) Greek vanilla yogurt
- 1/4 cup lemon curd
- zest of 1 lemon
- 1 pint blueberries washed
- 9 oz raspberries washed
- raspberry preserves
- powdered sugar for dusting
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper and set aside.
- After allowing puff pastries to thaw, unfold and place on a lightly floured surface. Use a 3 in round cookie cutter to cut 6-8 rounds from each sheet of puff pastry. Transfer the puff pastry cutouts to baking sheet. Bake for 10-12 minutes or until golden brown. Allow to cool on a wire rack.
- Add yogurt, lemon curd, and zest to a medium bowl. Mix well. Fold in whipped cream.
- Slice each puff pastry in half horizontally. Place a dollop of the lemon whipped cream on the bottom half of the puff pastry. Spoon berries on top of the cream. Spread raspberry preserves on the cut side of the top puff pastry half and place on top of the other half. Sprinkle with powdered sugar. Enjoy!!
Whipped Cream
- Prior to making whipped cream place bowl and beater(s) in freezer for 10 minutes to chill. Remove from freezer.
- Add all ingredients to bowl and beat on low at first. Increase speed to medium-high until soft peaks form. Store in fridge until ready to use.
Notes
More Delicious Desserts
Chocolate Mousse Cups
Key Lime Pie Bars
