Tiny pies made with puff pastry, filled with lemon curd and whipped cream.
- 1 in tube of crescent rolls 8 rolls package
- 1.5 cups lemon pie filling
- 1 cup whipped cream
- 1 tbsp freshly grated lemon zest
Preheat the oven to 400 degrees.
Spray the mini muffin pan with a non-stick cooking spray. Set aside.
On a lightly floured surface, unroll the crescent roll dough and press all of the seams together to create one large piece of dough.
Cut the dough into 1,5" to 2" squares.
Place the dough squares into the prepare pan and gently press down to form cups.
Bake the cups for 5 to 7 minutes or until puffed up and golden brown.
Remove from oven and cool completely.
When completely cooled, fill the pie cups with lemon pie filling.
Top each mini pie with a dollop of whipped cream or topping and a pinch of freshly grated lemon zest.
Serve or keep refrigerated until serving.
Recipe from Other Bloggers:
Lemon Cheesecake from Wine and Glue
Lemon Cupcakes with Lemon Buttercream from Shugary Sweets
Meyer Lemon Cheesecake Cake from RecipeGirl
Easy Lemon Bars from Love From The Oven
Lemon Sweet Rolls from Sally’s Baking Addiction