Lemon Poppy Seed Puffs

Total Time:
47 min
Prep:
20 min
Inactive:
10 min
Cook:
17 min

Yield:
8 puffs
Level:
Easy

Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 1/4 cups
  • 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
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.


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    Recipe courtesy of Food Network Kitchen