How to make puff pastry cupcakes with lemon cream

The cupcakes are a delight that remind us of festivities and traditions.

This time, we bring you a fresh and acidic version, with a touch of lemon cream that you won’t be able to resist.

Accompany them with a good mate or coffee and enjoy a sweet moment.

Ingredients

Preparation of lemon cream :
- In a saucepan, mix the sugar and cornstarch.
- Gradually add the milk, stirring constantly to avoid lumps.
- Bring the mixture to medium heat, stirring constantly until it thickens.
- Once thick, remove from the heat and add the lemon zest and juice. Mix well and reserve.
Preparation of the dough :
- Preheat the oven to 180°C.
- Unfold the sheet of puff pastry on a lightly floured surface.
- Cut the sheet in half and, from each half, cut portions so that you obtain rectangles.
- In the middle of these rectangles, make diagonal cuts at the ends, but without reaching the center.
- On the rectangles that do not have cuts, place a good portion of the lemon curd in the center, using a pastry bag or a spoon.
- Take a rectangle with cuts and place it on top of one with cream, lightly pressing the edges to seal.
- With a fork, we seal the edges well so that the cream does not come out when cooked and also gives it an incredible texture.
- Beat the whole egg and paint the surface of the cupcakes. This will give them a golden shine when baking.
- If you wish, you can sprinkle slivered or crunchy almonds on top before baking.
Baked :
- Place the cupcakes on a previously oiled baking tray or lined with parchment paper.
- Bake for about 15-20 minutes or until golden brown.
- Remove and let cool on a rack.
Completion :
- Once cool, sprinkle with powdered sugar to give them a special touch.

These puff pastry cupcakes with lemon cream are a true delight that combines the crunchy texture of puff pastry with the refreshing flavor of lemon.

They are perfect to share on any occasion or simply to treat yourself. To enjoy!