| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 2 dozen |
Ingredients
- 1 cup whole milk
- 2 tablespoons fine dried bread crumbs
- 4 ounces butter, melted
- 2 ounces ground almonds
- 1/4 cup sugar
- 3 large eggs
- 1 lemon, zested
- 2 dozen round puff pastry shells, (1 to 2 inches in diameter)
Instructions
- In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.
- Preheat the oven to 350 degrees F.
- Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 723 |
| Total Fat | 47 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 836 mg |
Reviews
I made these several years ago when this episode first aired. I don’t remember now how I did it since the puffed pastry shells come frozen and without a notice well in which to place the custard mixture. This has now turned into an experiment. I’m going to allow the shells to thaw out and see if I can remove the section of the shell that is imprinted with “top” on it. I would think that that section would be detachable once baked so perhaps I can remove it entirely once the dough is thawed. Other than that, I’m out of ideas. They turned out okay but I think next time I’m going to try the recipe with preformed filo cups instead of puffed pastry.