Cooking with Chef Bryan: Lemon Cherry Feuilletee

Cooking with Chef Bryan: Lemon Cherry Feuilletee (Photo: KUTV)

(KUTV) Lemon Cherry Feuilletee
Recipe Courtesy Chef Bryan Woolley


  • 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!!