- 1 pkg puff pastry
- 2 cups lemon curd
- 2 cups sweet cherries, pitted and chopped
- egg wash
Thaw the package of puff pastry and carefully unfold both sheets on a lightly floured work surface.
Preheat your oven to 400 degree’s.
Spread about 1 cup of lemon curd of the sheet of puff pastry and 1 cup of chopped cherries.
Roll up from the long side (like cinnamon rolls). Slice into 1/2 inches medallions.
Place each of the prepared lemon cherry feuilletee’s medallions into a “large” 6 top muffin tin. One per compartment.
Brush the tops with egg wash (1 egg plus 1 tbsp water whisk together).
Bake in a 400 degree preheated oven until golden brown. Remove, cool and remove from the muffin tins. Serve and enjoy!
Recipe Courtesy Chef Bryan Woolley
- 8 large egg yolks
- 1 cup sugar
- 3/4 cup freshly squeezed lemon juice
- lemon zest from lemons
- 1 stick chilled butter cut into cubes
In a large bowl whisk together the egg yolks, sugar, lemon juice, and lemon zest.
Place the bowl over a pan with simmer water and cook, stirring frequently until very thick (about 25 minutes).
Add butter one piece at a time and stir until all the butter is incorporated.
Strain curd through a course strainer into a bowl. Cover with plastic wrap and refrigerate until needed. Enjoy!!