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.
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.
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.
They certainly make me want to spring forward!
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 tablespoon water
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.
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.
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.
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.
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.
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 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.