Save Recipe Print
Total:
47 min
Prep:
20 min
Inactive:
10 min
Cook:
17 min
Yield:
8 puffs
Level:
Easy

Ingredients

Directions

Heat oven to 375 degrees 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. 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.

Bake at 375 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.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Poppy Seed Muffins

Recipe courtesy of Food Network Kitchen

Lemon Poppy Seed Waffles

Lemon-Poppy Seed Cookies

Recipe courtesy of Food Network Kitchen

Lemon Poppy Seed Cake with Candied Lemons

Recipe courtesy of Trisha Yearwood

Poppy Seed-Lemon Twists

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword