Air fryer lemon puff bars

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Tangy lemon and creamy custard are the ultimate surprise in these light and crispy puffed pastries. Plus, you only need five ingredients – so easy!

5 Ingredients

  • 160g (1/2 cup) bought lemon curd

  • 120g (1/2 cup) Pauls French Vanilla Double Thick Custard

  • 2 sheets frozen puff pastry, just thawed

  • Icing sugar, to dust

  • Finely grated lemon rind, to serve

5 Method Steps

  • Step 1

    Use a spatula to fold the lemon curd

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (160g (1/2 cup) bought lemon curd) and custard (120g (1/2 cup) Pauls French Vanilla Double Thick Custard) together in a bowl until just combined.

  • Step 2

    Cut a sheet of pastry (2 sheets frozen puff pastry, just thawed) in half. Lightly score a line down the centre of one half, then 2 crossways to mark out 6 rectangles. Using the scored lines as a guide, place 1 tablespoonful of curd mixture into the centre of each rectangle.

  • Step 3

    Carefully place the remaining pastry half over the top. Use your finger to gently press between custard and along edges to seal. Cut into 6 rectangles. Repeat with remaining pastry and filling to make 12 bars.

  • Step 4

    Spray the base of the air fryer basket with oil. Place 3-4 rectangles in the basket. Cook at 180C for 5 minutes. Turn bars over and cook for a further 3 minutes or until puffed and golden. Transfer to a wire rack. Repeat with remaining rectangles.

  • Step 5

    Dust with icing sugar (Icing sugar, to dust) and sprinkle with lemon rind (Finely grated lemon rind, to serve) to serve.
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Image by Guy Bailey

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