Mini Lemon-Poppy “Churro” Blossoms
Delight in the crunchy texture and zesty flavors of these Mini Lemon-Poppy 'Churro' Blossoms, paired with a creamy lemon dipping custard.
Servings: 12 pieces
Calories: 180kcal
Ingredients
For the Blossoms
- 1 sheet puff pastry, thawed Think tender and flaky, ready to rise to golden perfection.
- 1 tbsp poppy seeds Adds a delightful crunch and a nutty aroma.
- 1 lemon Zest of 1 lemon Bursts with bright, citrusy notes.
- 1 tbsp granulated sugar Sweetness that balances the tartness of the lemon.
- 1/4 tsp vanilla extract Warm, rich flavor that intertwines harmoniously.
- Neutral oil, for frying Ensures perfect crispiness.
For the Vanilla Sugar
- 1/4 cup granulated sugar Simple sweetener for coating.
- 1/2 vanilla bean Seeds of 1/2 vanilla bean or 1/2 tsp vanilla powder Rich flavor that elevates sweetness.
For the Lemon Dipping Custard
- 2 large egg yolks Creates a rich custard base.
- 1 tbsp cornstarch Adds thickness and creaminess.
- 2 tbsp sugar Enhances all the lemony goodness.
- 3/4 cup whole milk Creates the perfect velvety texture.
- 1/2 lemon Zest of 1/2 lemon Infuses layers of flavor.
- 2 tbsp lemon juice Balances the richness.
- 1 tbsp unsalted butter Adds a luxurious finish.
Instructions
Preparation
- Start by rolling out the thawed puff pastry lightly on a clean, floured surface.
- In a small bowl, mix together the poppy seeds, lemon zest, sugar, and vanilla extract.
- Sprinkle this delightful mixture evenly over the puff pastry.
- Using a sharp knife, cut the pastry into strips about 2 cm wide. Roll each piece tightly into a spiral and then pinch one end to form a flower shape. Reserve in the fridge for about 10 minutes.
- In a deep frying pan, heat the oil until it reaches 175°C (350°F).
Frying
- Carefully drop the blossoms into the hot oil, frying them in batches for about 1-2 minutes on each side.
- Transfer fried blossoms to paper towels to remove excess oil.
Finishing Touches
- While still warm, toss the fried blossoms in a bowl filled with the prepared vanilla sugar.
- In a saucepan over medium heat, whisk together egg yolks, cornstarch, and sugar. Gradually pour in the milk, adding lemon zest and juice.
- Cook until thickened, then whisk in butter until combined. Let cool slightly before serving.
- Arrange the blossoms on a plate and serve with the lemon custard in a small dipping bowl.
Notes
Avoid overworking the dough, ensure proper frying temperature, and allow blossoms to cool before coating in sugar. For healthier options, use whole wheat pastry or air fry instead.