Ingredients for Lemon Poppy Seed Puffs
- 4 ounces (113g) softened cream cheese
- 1 ¼ cups (250g) granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- Poppy Seeds
- Pillsbury Grands Refrigerated Buttermilk Biscuits
- 4 tablespoons (½ stick) unsalted butter, melted
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How to Make Lemon Poppy Seed Puffs
- Preheat oven to 375°F (190°C).
- In a medium bowl, cream together 4 ounces (113g) of softened cream cheese, ½ cup (100g) granulated sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Mix until smooth and well combined.
- In a separate medium bowl, combine ¾ cup (150g) granulated sugar, 1 teaspoon lemon zest, and 2 tablespoons poppy seeds. Mix well.
- Separate 1 can (16.3 ounces) of refrigerated biscuits into 8 individual biscuits.
- Carefully cut each biscuit halfway through horizontally to create a pocket.
- Fill each biscuit pocket with 2 rounded tablespoons of the cream cheese mixture.
- Gently press the edges of the biscuits together to seal the filling.
- Melt 4 tablespoons (½ stick) of unsalted butter.
- Dip each filled biscuit into the melted butter to coat.
- Roll each buttered biscuit in the poppy seed mixture, ensuring it's evenly coated.
- Place the filled biscuits into ungreased jumbo muffin tins.
- Bake for 13-17 minutes, or until the puffs are puffed and golden brown.
- Let cool in the muffin tin for 10 minutes.
- Run a knife around the edges of each puff to loosen them from the muffin tin.
- Remove the puffs from the muffin tin and serve warm. Enjoy!
- Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
145g
Fat
78g
Carbs
19g
