Mini Lemon Pistachio Bites

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 0.5 (17 1/3 ounce) package frozen puff pastry (1 sheet)
• 1/3 cup lemon curd
• 1/4 cup creme fraiche
• 1/4 teaspoon finely shredded lemon peel
• 1 tablespoon finely chopped pistachios

Recipe

• 1 line a baking sheet with parchment paper; set aside.
• 2 thaw and unfold puff pastry according to package directions.
• 3 preheat oven to 400°f.
• 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 place squares 1 inch apart on prepared baking sheet.
• 6 bake pastry squares in preheated oven for 13 to 15 minutes or until pastry is puffed and golden brown.
• 7 remove pastry shells from baking sheet and cool completely on a wire rack.
• 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 in a small bowl, combine lemon curd, creme fraiche, and lemon peel.
• 10 just before serving, transfer lemon curd mixture to a small resealable plastic bag.
• 11 seal bag and snip off a small corner.
• 12 pipe about 3/4 teaspoon filling into each pastry shell.
• 13 sprinkle chopped pistachios over filled pastries.