Raspberry Lemon Cream Filled Puffs
This post may contain affiliate links. Read our disclosure policy.
It’s the last day of lemon week, and I definitely saved one of the best recipes for the end. These raspberry lemon cream filled puffs were easily my favorite of all the lemon recipes I made.
This recipe comes together fairly quickly, thanks to frozen puff pastry, which makes it much easier than it looks. From start to finish, the puffs are ready in about an hour, including 35 minutes of chill time.
The creamy filling gets its bright lemon flavor from a package of lemon gelatin along with fresh lemon zest. It gives the filling a light, refreshing lemon taste that pairs perfectly with the fresh raspberries tucked inside.
This recipe makes 36 puffs, so it is a great option when you need something for a gathering. They would be perfect for Mother’s Day, baby showers, bridal showers, or any spring celebration. They are also a fun alternative to serving mini éclairs or classic cream puffs.
Ingredients for Raspberry Lemon Cream Filled Puffs
- FROZEN PUFFED PASTRY
- BOILING WATER
- LEMON ZEST
- LEMON FLAVORED GELATINE
- HEAVY CREAM
- CONFECTIONERS SUGAR
- FRESH RASPBERRIES
Instructions for Raspberry Lemon Cream Filled Puffs
Begin by preheating the oven temperature to 400 degrees. Unfold the puff pastry sheets and, using the fold lines as a guide, cut each sheet crosswise into thirds. Then cut each strip into 6 rectangles. Arrange the pastry pieces on a baking sheet, leaving about 2 inches of space between each one.
Bake for about 10 minutes, or until the pastry is puffed and golden BROWN. Remove them from the oven and let them cool completely before filling.
While the pastries cool, start the filling. In a medium mixing bowl, combine the boiling water, lemon zest, and lemon gelatin. Stir for about 2 minutes until the gelatin is fully dissolved. Stir in 2/3 cup of the whipping cream, then place in the refrigerator for about 15 minutes to let the mixture cool. You want it to thicken up, but not fully set.
Once the gelatin mixture has thickened, beat it for about 2 minutes until it becomes light and doubles in volume.
In a separate bowl, whip the remaining 1 cup of heavy whipping cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the lemon mixture until combined. Then carefully fold in the raspberries. Place the filling back in the refrigerator for about 20 minutes to help it firm up a bit more.
When you are ready to assemble, slice each pastry in half lengthwise. Spoon or pipe some of the lemon raspberry filling with a piping bag onto the bottom half of each pastry, then place the tops back on. Finish with a light dusting of a little powdered sugar before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can bake the puff pastry shells ahead of time and make the filling in advance. For the best texture, assemble the puffs closer to serving time so the pastry stays crisp.
Can I use frozen raspberries instead of fresh?
Fresh raspberries work best because they hold their shape better and add the nicest texture. Frozen raspberries can be used, but they may be softer and add extra moisture to the filling.
Can I make the filling ahead of time?
Yes. The filling can be made ahead without the raspberries and kept covered in the refrigerator for several hours before assembling. Just give it a gentle stir and fold in the raspberries before filling the pastries.
How do I store leftovers?
Store any leftover filled puffs in the refrigerator in an airtight container. They are best enjoyed the same day, but can usually be kept for up to 1 to 2 days.
Will the puff pastry get soft after filling?
Yes, over time, the pastry will soften once it is filled. That is why these are best assembled shortly before serving.
Can I use a different berry?
Yes. Blackberries or blueberries could work well, but raspberries pair especially nicely with the lemon flavor and give these puffs a fresh spring feel.
What does the lemon gelatin do in the filling?
The lemon gelatin gives the filling both flavor and structure. It helps create a light lemon cream that is flavorful and stable enough to spoon or pipe into the pastries.
Are these good for parties or showers?
Yes. Since the recipe makes 36 puffs, they are perfect for baby showers, bridal showers, Mother’s Day, brunches, or spring parties.
Can I pipe the filling instead of spooning it in?
Absolutely. Piping the filling can make the puffs look a little neater and is especially helpful if you are serving them for a party or special occasion.
Tips and Tricks
- Make sure the puff pastry is thawed enough to unfold without cracking, but still cold. Cold pastry puffs up best in the oven.
- Let the baked pastry cool completely before adding the filling. If the pastry is still warm, the filling can soften too much and make the puffs soggy.
- Do not let the gelatin mixture fully set in the refrigerator. You want it thickened, not firm, so it can still be beaten until light and fluffy.
- Beat the lemon mixture until it doubles in volume. This helps create that airy, creamy texture that makes the filling so delicious.
- Fold the whipped cream and raspberries in gently. This helps keep the filling fluffy and prevents the raspberries from breaking apart too much.
- Assemble the puffs as close to serving time as possible. This helps the puff pastry stay crisp and flaky.
- Dust the tops with powdered sugar right before serving for the freshest look. If you do it too early, the sugar can absorb into the pastry.
- Store the baked pastry and filling separately if making ahead. Then assemble just before serving for the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
Raspberry Lemon Cream Filled Puffs
Real Mom Kitchen
Equipment
Ingredients
- 17.3 oz pkg frozen puffed pastry (2 sheets), thawed according to pkg directions
- ¼ cup boiling water
- 1 lemon zested
- 3 oz pkg lemon flavored gelatin
- 1 â…” cups whipping cream divided
- ¼ cup powdered sugar plus additional for dusting
- 2 cups raspberries
Instructions
- Preheat oven to 400 degrees.
- Unfold puff pastry sheets. Following the folded lines, cut each sheet crosswise into thirds. Then cut each strip of pastry into 6 rectangles. Place the rectangles on a baking sheet, placing 2 inches apart.
- Bake for 10 minutes at 400 degrees. Remove and allow to cool completely.
- While puffs are cooling, add boiling water, lemon zest, and lemon gelatin to a medium bowl. Stir for 2 minutes to dissolve gelatin. Stir in 2/3 cups of the whipping cream and refrigerate for about 15 minutes until the mixture is thickened but not set.
- Beat the gelatin mixture for about 2 minutes until doubled in volume.
- In another bowl, whip the remaining 1 cup of whipping cream along with 1/4 cup powdered sugar.
- Fold the whipping cream into the gelatin mixture. Then fold the raspberries into the mixture. Refrigerate for 20 minutes.
- Slice pastries in half lengthwise and fill each with a spoonful of the gelatin mixture. Dust with powdered sugar before serving.
Notes
Nutrition
Recipe adapted from Kraft.
