Dessert Recipe: LEMON CURD & TOASTED COCONUT PASTRY BITES

Lemon Curd & Coconut Pastry Bites

Lemon Curd & Coconut Pastry Bites

One of my favorite kitchen staples you will always find in my freezer is a package of Puff Pastry. I love to come up with how many ways I can create a sweet treat using this stuff! If you’re a lemon fan, than you will enjoy my lemon curd and toasted coconut filled pastry bites that is so easy to make, you only need three ingredients! This sunshine-sweet dessert is light, tangy and refreshing and is perfect for serving for a springtime or summer brunch.

Once you take a bite, you will taste the flakiness of the pastry, the sweetness of the sprinkled confectioners sugar, a burst of lusciously creamy lemon curd and the nutty flavor of the toasted coconut, all of which make a delightful bite of deliciousness!

Lemon Curd & Coconut Pastry Bites

Preheat your oven to 400 degrees. Place pastry on a lightly floured work surface. Using a 3 inch circular cookie cutter, cut out six circles, and place on a parchment-lined baking sheet. Using a fork prick the center of your circled pastry in the shape of an “x”. This will allow the pastry to puff up in the oven and it will make it easier to cut the pastry in half so that you have a top and bottom.

Bake pastry in oven until crisp and lightly golden browned. Meanwhile, toast a half cup of sweetend coconut flakes in a frying pan on medium heat and set aside when done. Transfer pastry, with bottom parchment, to a wire rack, and let cool for about 5-7 minutes. To add the filling you will need to, one at a time, take each pastry and place it on it’s side, cut in half so that you have a top and bottom. For the filling, add a small spoonful of lemon curd and sprinkle a small amount of toasted coconut to the bottom part of the pastry. Sandwich the pastry, sprinkle with powdered sugar, serve and enjoy!

Lemon Curd & Coconut Pastry Bites

Lemon Curd & Coconut Pastry Bites

Lemon Curd & Coconut Pastry Bites

Lemon Curd & Coconut Pastry Bites

-Photos + Recipe by Rose Angel Lopez

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