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:

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Puff Pastry-Wrapped Angel Hair Pasta Pie

Recipe courtesy of Food Network Kitchen

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon Bars

Recipe courtesy of Ina Garten

Browse Reviews By Keyword