Mini Lemon-Poppy “Churro” Blossoms
A delightful twist on traditional churros, these Mini Lemon-Poppy Blossoms combine flaky pastry with tangy lemon and crunchy poppy seeds, served with a creamy lemon dipping custard.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Blossoms
- 1 sheet puff pastry, thawed This delicate pastry is flaky and tender, providing the perfect base for our blossoms.
- 1 tbsp poppy seeds These tiny seeds add a delightful crunch and a nutty flavor.
- 1 tbsp granulated sugar Sweetness that balances the tartness of the lemon.
- 1/4 tsp vanilla extract A warm, fragrant kick that adds depth.
For the Vanilla Sugar
- 1/4 cup granulated sugar A sweet topping that will envelop our blooms.
- 1/2 vanilla bean seeds of These fragrant seeds create an exquisite depth of flavor.
For the Lemon Dipping Custard
- 1 tbsp cornstarch Thickening agent for the custard.
- 2 tbsp sugar Balances the tartness of the lemon.
- 3/4 cup whole milk Creates a luxurious base for our custard.
- 1/2 lemon zest of Enhances the lemony flavor.
- 2 tbsp lemon juice Elevates the custard and echoes the blossoms’ zest.
- 1 tbsp unsalted butter Adds a velvety richness.
Instructions
Preparation
- Roll out the thawed puff pastry on a lightly floured surface.
- In a bowl, combine the poppy seeds, lemon zest, sugar, and vanilla extract.
- Cut the pastry into strips about 2 cm wide and roll each strip tightly into a spiral, pinching one end to shape it into a flower.
- Chill the blossoms for about 10 minutes to hold their shape.
- Heat neutral oil to 175°C (350°F) in a deep skillet.
Frying
- Fry the chilled blossoms in batches for about 1–2 minutes on each side until golden brown.
- Let them drain on paper towels to remove excess oil.
- Toss the warm blossoms in vanilla sugar to coat.
Prepare Custard
- Whisk egg yolks, cornstarch, and sugar in a saucepan.
- Gradually add in the milk, lemon zest, and juice, stirring over medium heat until thickened.
- Whisk in the unsalted butter until melted.
- Allow to chill slightly before serving.
Serving
- Arrange warm blossoms on a serving platter and serve with the lemon dipping custard in a small bowl.
Notes
Ensure your oil is at the right temperature before frying to avoid excessive oil absorption. Store any leftover blossoms in an airtight container at room temperature and enjoy them fresh.