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    Lemon Poppy Seed Puffs I


    Source of Recipe


    net

    List of Ingredients




    Lemon Poppy Seed Puffs
    1 (8-oz.) pkg. cream cheese, softened
    1 1/4 cups sugar
    2 teaspoons grated lemon peel
    1 tablespoon lemon juice
    2 tablespoons poppy seed
    1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
    1/2 cup butter, melted

    Recipe



    Lemon Poppy Seed Puffs

    Heat oven to 375°F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well.

    2 . Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
    3 . Bake at 375°F. for 13 to 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 refrigerator

 

 

 

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