Spring Forward with Lemon-Raspberry Sunbursts

Puff Pastry Sunbursts

Lemon-Raspberry Sunbursts

Yes, I am getting excited over daylight saving time. Maybe it’s because Friday was an unusually gorgeous day, or maybe it’s just because I’ve been looking for an excuse to use up the two boxes of puff pastry that have been taking up precious space in my small freezer. Either way, this is a fantastic treat that is impressive and easy-to-make: Lemon-Raspberry Sunbursts.

Dollop of lemon curd

Dollop of lemon curd

These are simple, nothing more than puff pastry, lemon curd and fresh raspberries. I like to use store-bought puff pastry because, to be quite frank, it’s a pain in the ass to make from scratch. But I do make my own lemon curd – it’s fairly easy and a lot of fun, not to mention the taste is so much better than store-bought. Of course you could always buy it, but I strongly encourage you to try the recipe below.

Uncovered with lemon curd and raspberries

Uncovered with lemon curd and raspberries

The puff pastry sunbursts literally burst in your mouth with bright, shiney flavors, not to mention fanciful flakey and gooey textures. So when you turns your clocks forward at 2 a.m. Sunday, take a bite of one of these and remember that spring itself is just around the corner.

Baking Puff Pastry Sunbursts

Baking Lemon-Raspberry Sunbursts

They certainly make me want to spring forward!

Sunbursts cooling

Sunbursts cooling

Lemon-Raspberry Sunbursts – makes 18 pieces

2 packages (4 pieces) frozen puff pastry, thawed

1 recipe lemon curd (see below)

18 raspberries, rinsed and dried

1 egg

1 tablespoon water

Powdered sugar

Preheat the oven to 400F. Thaw the puff pastry according to package instructions. Roll out (or unfold) the dough and use a 3-inch round cookie cutter to cut an even number of circles. Place half of the circles on a parchment- or silpat-lined baking sheet.

Spoon 1 teaspoon lemon curd into the center of each circle and gently place a raspberry on top. Use your finger to lightly moisten the outside of the circle with water, then place another round on top. Gently press the sides together to secure.

Cover the sunbursts

Lightly cover and freeze for 15 minutes.

Whisk together the egg and 1 tablespoon water. Use a pastry brush to lightly coat the tops of the sunbursts.

Egg wash sunburst

Bake in a 400F oven until the tops are puffed and golden brown, about 14 minutes. It’s okay if a little filling leaks out the side. Remove from the oven and cool to room temperature. Sprinkle with powdered sugar just before serving.

Lemon Curd

1/4 cup fresh lemon juice

1 teaspoon lemon zest

1/4 cup plus 3 tablespoons granulated sugar

1 large egg, room temperature

6 tablespoons (3 ounces) unsalted butter, diced, at room temperature

Prepare and ice bath and set aside.

Combine the lemon juice, lemon zest and 3 tablespoons sugar in a small saucepan over medium-high heat. Bring the liquid to a boil.

Lemon zest Boil liquid

In a bowl, combine the remaining 1/4 cup sugar and the egg. Mix with a fork until combined but don’t add air to the mixture.

Pour one-quarter of the hot liquid into the eggs while whisking; mix until well-combined. Slowly add the remaining liquid one-quarter at-a-time until it has all been incorporated. Be careful not to curdle the eggs.

Temper with eggs Return to pan

Return the mixture to the saucepan and heat until it just begins to boil, about 2 minutes, whisking vigourously the entire time. Gently set the pan in the ice bath and cool until the lemon curd reaches 120F, about 2 to 3 minutes.

Whisk in butter Chilled lemon curd

Whisk in the butter a little at a time until it has all been incorporated. Cover and chill the lemon curd in the refrigerator until ready to use.

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  • Hungry Passport posted: 15 Mar at 7:23 pm

    Jackie, The sunbursts look amazing, and I can’t wait to try them. How long will they keep after being baked? Carol

  • Jackie posted: 15 Mar at 9:25 pm

    Hi Carol. They were delicious but didn’t taste quite as good the second day. The filling was still fantastic but the puff pastry became a bit stale. I’d recommend making them the same day you intend to eat them.


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