The chocolate bunny days are over; Introducing your new Easter dessert

Easter means two things.  One, it’s my favorite dinner of all the holidays, including Thanksgiving [insert gasp here].  And two, I head home for the weekend to relax with the family.  This Easter, it’s just me and Mom, so we spent one evening preparing a dessert fueled by the recent warm weather and the quickly approaching spring season.  It’s a lemon filled pasty topped with fresh strawberries that’s super easy, and pretty light.  For this recipe, we’re using store-bought items, since making pastries by hand take a while and you’ll end up spending more money (yuck!); plus they taste just as good in this case, so we’re going to let it slide.  Sharing the kitchen with Mom is always an experience; one that usually consists of her taking off halfway through then returning to eat whatever was made.  But she did buy the ingredients this time around, so credit goes where credit’s due.  The good thing about this dessert is that you can make as much or as little as you’d like.  All you have to do is stick as many pastries in the oven as desired, and save the leftover filling for other uses (or for a midnight snack).  

You’ll need:

  • Puff pastry shells.  Pepperidge Farm makes good ones that you can find in the freezer section at the grocery store.  They come in boxes of six.  Make sure you get the shells and not the sheets!
  • One package (serving size=4) of Jello instant pudding, lemon flavored
  • 1 1/4 cup milk
  • half a tub of Cool Whip (8 oz)
  • Fresh strawberries: about 4 or 5, slices thinly (see pictures)

Directions:

  1. Pre-heat your oven to 400 degrees
  2. Take out the pastries and unwrap them before placing them on a cookie sheet
  3. Once the oven is preheated, place the pastries in the oven for 20-25 minutes, until they’re golden brown and risen.  If you read the directions on the pastry packaging, I know it sounds a little confusing, but the flat-looking discs really will rise into shells, trust me!
  4. While the pastries are in the oven, prepare the lemon pudding as directed on the packaging.  This is where you’ll need to add the milk and cool whip then whisk everything together until the mixture is thick and creamy.
  5. Put the pudding in the fridge right away, so the filling gets cold and thickens more.
  6. When the pastries are done, let them cool for at least 15 minutes.  They need to be completely cooled before you cut the tops and add the filling.
  7. This is the trickiest part: with a knife, cut out the middle of the puff pasty and the top (a circle shape).  Be careful, they’re very flaky and fragile.
  8. Now they’re ready for the lemon filling, so carefully pour a couple spoonfuls into each pastry without over-filling them.
  9. On top of each, place two strawberry slices for a tasty garnish (see picture).

And you’re ready to serve your delicious dessert, just in time for the holiday (or any spring occasion)!

Check out these Easter dessert recipes:

You knew it was coming: Easter dessert galore from the Food Network

Easter desserts from AllRecipes.com

Eight egg-shaped Easter desserts (yes, they’re all actually egg-shaped) from Woman’sDay.com

Here’s the visual step-by-step:

Pre-heat your oven and unwrap the pastry shells, putting them on an ungreased cookie sheet with the “tops” up:

While those are in the oven, prepare the pudding as directed:

And slice the strawberries:

Let the pastry shells cook for 20-25 minutes, until they’re golden brown and fully risen:

Let them cool fully, then cut out the tops and middles of each shell (carefully!):

After they’ve cooled completely, add the filling and top with fresh strawberries.  Now you’re ready to serve!

Let’s compare the finished products.  You saw mine above, and here’s Mom’s:  Let’s be serious, the winner is clear.

Haha sorry Mom, I had to…

Happy Easter from our family to yours; enjoy 🙂

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2 Responses so far »

  1. 1

    Kathleen Shannon said,

    Hey Ms. Bridget,
    I stirred the pudding for a few minutes!!! When we’re in the kitchen together- I’m really watching you- You are so good as a cook I have to get a “Watch & Learn” in whenever I can!! You got all your cooking genes from Grammy Shannon.
    BTW- The dessert was delicious. I snuck in two-while you weren’t looking. Tee Hee..

  2. 2

    Rick Hancock said,

    This looks amazingly delicious!


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