Lemon-Blueberry Bunny Puffs

Lemon-Blueberry Bunny Puff

Ingredients:

• 1 pack (2 sheets) of puff pastry dough. Make sure it’s thawed before using.

• 2 cups of fresh blueberries

• 1 egg, beaten (for egg wash)

• powder sugar, to dust

FOR THE LEMON CREAM

• 1-8oz container of mascarpone cheese (you can replace with cream cheese but I highly recommend mascarpone bc it’s so smooth and delicious and takes this recipe to another level)

• 1 cup of heavy whipping cream

• 1/2 cup of powder sugar

• 3 tbsp of lemon curd (you can find this in the jam section in the supermarket). It’s like a lemon purée.

Preheat oven at 350 degrees. Start by unfolding the puff pastry dough flat. Using the bunny cutter, cut 6 bunnies from each sheet. Place them on a baking sheet with parchment paper and brush them with the egg wash. Bake for 15-20 minutes at 350. Let them cool off for 5 minutes after they come out of the oven. While they are baking off, make the lemon mascarpone cream. Start by mixing the cheese until smooth with the whisk attachment in a mixer. Remove and set aside. In the mixer, after being cleaned, add the heavy cream and powdered sugar. Whip together until peaks start to form. Fold this into the whipped cheese softly making sure it stays fluffy but well mixed. Add the lemon curd and fold in. To assemble: open the baked puff pastry bunnies in half (as you see on the video), add some cream, top with blueberries and add a little more cream on top to hold the top of the puff pastry making a sandwich. Dust with powder sugar and enjoy!