Happy Mother’s Day, Grandma.
I love you. I’ll miss you more than you could know. Thank you for everything.
These are golden triangles. Worth their weight in actual gold.
Make sure if trading for gold, to be sure that the filling is the one pictured here because any other turnover would only have value high enough to trade for an old cowboy belt buckle or maybe some yellow Starbursts.
No, not even a red or pink Starburst.
But these crispy, creamy puffs?
(Please note: Hungrygems does not actually recommend bringing these to your jeweler. However, if successful in trading these for gold, please leave name of jeweler below. Namaste.)
Layers of flaky, buttery pastry dough protect a creamy, citrus pastry cream that is topped with fresh red raspberries making for a show stopper of a dinner finale.
The luscious lemon filling is mind-blowing on its own.
It is rich and flavorful without being overly sweet, allowing for pairing with a variety of other sweet temptresses. Baked in a puff pastry is one of the last places you may expect to find such a spread, but after experiencing it, will be the first place you will expectantly look.
That crisp, buttery shell is the first sensation upon biting in until the warmth of the raspberry and smoothness of the cream tags in. The lemon is the last to leave your palette feeling light and zesty and ready for more.
And what mother wouldn’t want something gold for Mother’s Day?
You will definitely win the secret “favorite child” award for the holiday. You’ll know when you have received this honor as it is delivered in the envious glares of your siblings. Any gracious and humble recipient of this award should reply with the traditional smirk of contentment.
So think of an important lady and get ready.
Protect dreamy lemon pastry cream from tempted fingers….even if it’s from your own.
Cut, spread and paint. Channel your crafty inner 3rd grader.
Save one for Mom!
Luscious Lemon Pastry Cream and Fresh Raspberry Turnovers
A perfect Spring dessert with dreamy, rich lemon pastry cream prepared ahead and then spread onto buttery sheets of puff pastry. Before being folded in half, pops of fresh raspberry get added to the filling and then baked to golden perfection. A true “WOW” experience attainable for even the most amateur of party hosts.
Lemon Pastry Cream
- 2 C whole milk
- 1 tsp vanilla extract
- 1 T plus 1 tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 6 egg yolks
- 1/2 C sugar
- 1/4 C flour, sifted
- 1/4 C unsalted butter, softened and cut into cubes
- Whisk together the yolks, 1/4 C sugar, flour and salt in a bowl until smooth and thick.
- Separately, place milk, 1/4 C sugar, vanilla, zest and lemon juice over medium heat and warm this mixture, while stirring, until steaming but not boiling.
- At this point, while constantly whisking the yolk mixture, pour some of the hot milk into the yolks. Continue until just over half of milk is mixed into yolks. Then, pour the yolk portion into the remaining pot of milk mixture while whisking. Return this pot to the warm stovetop until boiling and thick while continually stirring all edges of the pot. Keep on heat for a minute at boiling then remove from stove and whisk in vanilla and cubed butter until incorporated.
- Pour cream into a bowl and then place a sheet of plastic wrap on the entire surface of the cream to avoid a skin forming. Refrigerate until chilled. Use within 24 hours.
- 1/2 recipe lemon pastry cream
- 2 sheets puff pastry thawed overnight in the fridge
- 1 pint fresh raspberries, sliced in half lengthwise
- Preheat oven to 400F. Line a cookie sheet with a silpat mat or parchment paper.
- Remove one sheet of puff pastry from fridge onto a lightly floured surface. Patch together any cuts with your fingers by pressing together firmly. Gently roll over surface with a nonstick rolling pin to smooth and bind surface. Cut into four equal squares and place onto cookie sheet.
- With a corner of each square closest to you, spread 1 1/2 – 2 T lemon pastry cream on the half closest to you while leaving some untouched dough on the edges for sealing the turnovers. Place 8 raspberry halves on the cream. Fold uncovered half of dough onto the cream half. Gently seal the edges shut by pinching/pressing firmly.
- Bake in preheated oven for 30-35 minutes until dark golden brown. You may use an egg wash consisting of one beaten egg plus one tablespoon of water, but your product will come out darker. Do not pull them out when only golden as the inner layers of the puff pastry around the pastry cream will be undercooked. If your tops are darkening too much before the triangles are finished baking, loosely tent each turnover with foil until done, making sure to remove the tent with a minute or two to go to make sure crispy tops are secured. Enjoy!