Mini Lemon Pistachio Bites

1. 1

   Line a baking sheet with parchment paper; set aside.

2. 2

   Thaw and unfold puff pastry according to package directions.

3. 3

   Preheat oven to 400F.

4. 4

   Using a fluted pastry wheel or a sharp knife, cut puff pastry sheet crosswise into sixths, then lengthwise into sixths to make thirty-six 1-1/4-inch squares.

5. 5

   Place squares 1 inch apart on prepared baking sheet.

6. 6

   Bake pastry squares in preheated oven for 13 to 15 minutes or until pastry is puffed and golden brown.

7. 7

   Remove pastry shells from baking sheet and cool completely on a wire rack.

8. 8

   Using a melon baller or round 1/2 teaspoon measuring spoon, hollow out a small circle in the center of each cooled pastry shell, leaving the bottom of the shell intact.

9. 9

   In a small bowl, combine lemon curd, creme fraiche, and lemon peel.

10. 10

    Just before serving, transfer lemon curd mixture to a small resealable plastic bag.

11. 11

    Seal bag and snip off a small corner.

12. 12

    Pipe about 3/4 teaspoon filling into each pastry shell.

13. 13

    Sprinkle chopped pistachios over filled pastries.

* Per serving · 4 servings · Values may vary.

No additional tips available.