Sponsored by Gefen
These lemony etrog cream puffs are everything you want in a Sukkot dessert—creamy, light, tangy, and perfectly flaky. The delicate puff pastry, filled with a fluffy cream, and finished with a refreshing lemony topping offers just the right balance of sweetness and zing. Each bite is an explosion of flavor that feels both indulgent and airy, making it the ideal finish to a beautiful Sukkot meal.
Their elegant appearance makes them a showstopper at any table. Whether you’re hosting a big crowd or just a small family meal, these lemony etrog cream puffs will be a delightful treat that everyone will love.
Etrog Cream Puff Recipe
Makes 10 Etrogs
You Will Need:
1 package Gefen Puff Pastry
1 (16-ounce) container Gefen Whip Topping
12 ounces lemon pie filing or lemon curd, divided
2 tablespoons confectioners’ sugar
Pastry bag and tip
3 oz chocolate, melted
Directions:
1. Cut puff pastry into etrog shapes.
Tips:
– I prefer to cut the dough when it’s soft enough to slice but not so frozen that it cracks. If the dough gets too soft, it can lose its shape.
– You can make the etrog shapes any size. I made these about 3 by 4 inches. You can draw the shape on a piece of parchment paper, cut it out, and use it as a tracer. You can also use an oval cookie cutter and add a bit of dough to the top for the “pittom,” but remember, it’s an etrog and it doesn’t have to be perfect.
2. On a large baking sheet pan lined with parchment paper, bake the puff pastry according to the package directions. Allow to cool.
3. Place the whip topping in the bowl of your electric mixer and whip until firm. Add 3/4 cup of the lemon cream and the confectioners’ sugar to the whip, and mix until combined.
5. Attach the tip to the pastry bag and fill it with the cream.
6. Carefully separate the etrog into 2 parts so you have a bottom and a cover. (You can also use 2 puff pastry etrogim instead of separating one.)
7. Cover the “pittom” of the top layer with chocolate, using a spoon or by dipping it into the melted chocolate.
8. Pipe the cream onto the bottom layer and cover it with the top layer. Smear lemon cream on top.
Note: This dessert is best NOT frozen. It can be stored in the fridge for a day or two. Cut puff pastry etrogim can be frozen for up to a week.
Esther’s passion is using creativity to bring the little joys to life.
She connects with her fan club through her website, https://estherodesign.com/ and through her plate art column in Mishpacha’s Family First Magazine.
Photography by Sina Mizrahi
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