Lemon Poppy Seed Puffs

(26)
  1 reviews
  • 20 min prep time
  • 50 min total time
  • 7 ingredients
  • 8 servings

Ingredients

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

Directions

  1. 1 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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