Lemon Puff Pastry
Selasa, 17 Maret 2020
Lemon Puff Pastry
Ingredients:
For the pastry
- 1 sheet of ready roll all butter puff pastry
- 1 large free range egg white
- 2 tsp caster sugar (fine granulated)
- the juice of 1/2 lemon
- demerara sugar for sprinkling (turbinado)
For the filling:
- 100g butter, softened (8 TBS)
- 200g icing sugar, sifted (1 1/2 cups)
- the finely grated zest of one unwaxed lemon
- the juice of 1/2 lemon
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line several baking sheets with baking paper. Set aside.
- Unroll your puff pastry. Cut it into rectangles roughly 1 inch by 3 inches in size. Place them onto the baking sheets, leaving some space in between each.
- Lightly whisk together the egg white, sugar and lemon juice. You don't want it to turn foamy. Using a pastry brush, brush some of this on top of each piece of pastry, then sprinkle each with some of the demerara sugar.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Don't let it burn, so keep an eye on it.
- Scoop off onto a wire rack to cool completely.
- To make the filling, beat together all of the ingredients until smooth. Take care not to add too much lemon juice, you want a thick spreadable mixture.
- Split the baked pastries in half through the middle. Spread a portion of the filling onto the bottoms of each one and top with the top pastry bit, sugared side up.
- Store any leftovers in an airtight container.