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Mini Lemon-Poppy Churro Blossoms topped with lemon glaze and poppy seeds
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Mini Lemon-Poppy "Churro" Blossoms

Delightful mini churro blossoms infused with zesty lemon and crunchy poppy seeds, served with a creamy custard for dipping.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Fusion, Spanish
Keyword: churros, Custard, Lemon Dessert, Poppy Seeds
Servings: 12 pieces
Calories: 150kcal

Ingredients

For the Blossoms

  • 1 sheet puff pastry, thawed Flaky layers that envelop delightful flavors.
  • 1 tbsp poppy seeds Tiny bursts of nutty flavor.
  • 1 zest of 1 lemon Bright, refreshing notes that uplift the dish.
  • 1 tbsp granulated sugar Sweetness binds the flavors together.
  • 1/4 tsp vanilla extract Adds warmth.
  • Neutral oil for frying To reach that perfect golden hue.
  • 1/4 cup granulated sugar (for vanilla sugar) Sweet decadence for coating.
  • 1/2 vanilla bean or 1/2 tsp vanilla powder Specks that punctuate the sugar.

For the Custard

  • 2 egg yolks Rich and creamy base.
  • 1 tbsp cornstarch Smoothness and structure.
  • 2 tbsp sugar Sweet balance.
  • 3/4 cup whole milk Rounds out the flavors.
  • 1/2 lemon zest (for custard) Infuses the creamy base.
  • 2 tbsp lemon juice (for custard) Adds a delightful tang.
  • 1 tbsp unsalted butter (for custard) Imparts richness.

Instructions

Preparation

  • Lightly roll out your thawed puff pastry on a clean surface.
  • In a small bowl, combine poppy seeds, lemon zest, sugar, and vanilla extract.
  • Evenly sprinkle the poppy seed mixture over the rolled pastry.
  • Carefully cut the dough into strips, about 2 cm wide, rolling each strip into a tight spiral.
  • Chill the shaped blossoms for 10 minutes.
  • Heat neutral oil to 175°C (350°F) in a deep saucepan.

Cooking

  • Fry the blossoms in batches for 1–2 minutes per side until golden and puffed.
  • Use a slotted spoon to remove them and let drain on paper towels.
  • While still warm, toss the fried pastries in a bowl filled with vanilla sugar.

Custard Preparation

  • In a saucepan, whisk egg yolks, cornstarch, and sugar for the custard.
  • Gradually add whole milk, lemon juice, and zest, stirring over medium heat until thickened.
  • Whisk in unsalted butter until melted and smooth.

Serving

  • Serve the warm blossoms with a small bowl of luscious custard for dipping.

Notes

Ensure oil is hot enough before frying, and chill the shaped blossoms to keep their form. Consider air-frying for a healthier version.