My plan for today's recipe was to keep it super simple. Lemon tartlets topped with raspberries, 4 ingredients, don't even need to turn on the oven. That was derailed when I discovered I couldn't get my hands on the ready to serve phyllo dough cups. I ran around to a few stores, even had my husband searching but the best I could come up with were Pepperidge Farm puff pastry shells.
They come 6 to a package and he picked up 4 packages for me. I started off doing them 6 at a time but then moved them to a sheet that would hold 12. Be sure to keep any that you're not baking in the freezer until they are ready to go into the oven.
Once they are cooled, grab a spoon and very carefully lift out the center disk. I ran it all around the edge and it popped right out. You can save these to top the cups later if you like.
This leaves a nice well to fill. I've made lemon curd from scratch before and you're certainly welcome to do that but I just grabbed a 3.4oz package of Jell-O instant pudding and pie filling. You whisk it with 2 cups of milk for 2 minutes and pour it into the shells
The
raspberries in my pickup order were terrible but luckily the
strawberries were good. We're picking our own blueberries right now
plus a few blackberries too.
Add as much fruit as you like. I did a few slices of strawberries and then some blueberries. I didn't overload them because I still wanted the lemon filling to be visible.
You can use the lids that you set aside to make a topper. Whipped cream would be lovely on top as well but I didn't have any on hand. A dusting of confectioner's sugar might be nice as well.
Thank you again to Angie for hosting Summer Dessert Week, be sure to go and check out all of the other bloggers recipes using the links down below!
Lemon Berry Puff Pastry Cups
Ingredients
- 24 Pepperidge Farm Puff Pastry Shells (4 pkgs)
- 3.4 oz pkg Jello Instant Lemon Pudding Mix and Pie Filling
- 2 cups cold milk
- Fresh berries of your choice
- Whipped cream, confectioner's sugar (optional)
Instructions
- Preheat oven to 425 degrees.
- Break apart shells and place them "top" side up on an ungreased baking sheet. Bake for 18 to 22 minutes. Let cool completely. Use a spoon to carefully scoop out the centers.
- Prepare pudding by whisking mix together with cold milk for two minutes. Pour into pastry cups. Refrigerate until set.
- Top with berries. Add whipped cream, top with reserved centers and dust with powdered sugar, if desired.
Notes
If your baking sheet is not large enough for all 24 shells, do them 12 at a time and cool the sheet completely before reusing. Keep shells in freezer until it's time to bake them, the colder they stay the better they will puff up.
Welcome to this year’s Summer Dessert Week event hosted by Angie from Big Bear’s Wife. We've got spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.
Sno-Cone Cupcakes from Hezzi-D's Recipes Box
Cherry Crisp from A Day in the Life on the Farm
Easy Lemon Berry Puff Pastry Cups from Jolene's Recipe Journal
Peach Streusel Cake from Karen's Kitchen Stories
Banana Split Parfait in a Jar from Blogghetti
Glazed Drumstick Crumb Cake from Sweet ReciPEAs
Frozen S'Mores from Cheese Curd In Paradise
Choc Chip Brookie from Jen Around the World
Air Fryer Caramelized Pineapple Foster from For the Love of Food
Peaches and Cream Dessert Lasagna from The Spiffy Cookie
Summer Fruit Salad from Our Good Life
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