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    Lemon Poppy Seed Puffs


    Source of Recipe


    Jamie Wainwright

    List of Ingredients




    8 ounces cream cheese, softened
    1 1/4 cups sugar
    2 teaspoons grated lemon rind
    1 tablespoon lemon juice
    2 tablespoons poppy seeds
    1 can Grands refrigerated buttermilk biscuits
    1/2 cup butter, melted

    Recipe



    Heat ovent o 375ºF. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream chese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter, then coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups. Bake at 375ºF for 13-17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in fridge. Makes 8.

 

 

 

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