Now, these things are dainty, and the dough will be fairly sticky while you work with it. Save yourself a lot of frustration and sticky hands by using the aid of spoons and disposable gloves. The whole thing is done from start to finish in under an hour. They look like little mini muffins but the consistency is more like a biscuit or scone.
They are very good warm, though I imagine they would be quite yummy cold as well. Enjoy!
Dairy, Egg, and Nut Free Lemon Cream Puffs
Yields 24 Pieces
2 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
4 tsp baking powder
1/4 cup dairy free margarine, chilled and cut into small pieces
1 cup soy milk or rice milk, cold
1/2 cup egg free, dairy free lemon pie filling or lemon spread
3/4 cup confectioners sugar
1/4 tsp vanilla extract
2 Tbsp egg free, dairy free lemon pie filling or lemon spread
Preheat oven to 400 degrees. Grease a 24 mini muffin tin with dairy free cooking spray.
In a large bowl, combine flour, sugar, and baking powder. Cut in cold margarine until it resembles pea size. Add soy milk and using your hands mix until all ingredients are combined. Avoid over mixing so as not to toughen the dough.
Divide the dough into 2 balls. Then divide each ball into 12 small round pieces. Press each pice into the muffin tin and spread the sides a bit to get an overhang. Place a teaspoon of lemon filling in each. Gently cover the top with the overhang and twist to make sure it's closed. Do this for the rest of the dough.
Bake for 10 to 15 minutes or until lightly golden on the top. Remove from oven and immediately drizzle with glaze. Serve warm.
Combine sugar, vanilla, and lemon filling. Stir until the consistency thickens almost like honey. If it's too thick, you can add a few drops of lemon juice or soy milk.
Note about lemon filling: I usually make my own lemon filling because lemon pie is a favourite in our house. Hence, I always have lemon filling leftover. However, there are times when I use store bought lemon filling. Please make sure it's dairy and egg free. I use E.D. Smith's pie filling, which comes in a metal can and is often located right beside the pumpkin pie filling in most grocery stores. You can also find E.D. Smith's lemon spread in the jam aisle at the grocery store. E.D. Smith products are all peanut and tree nut free as well. Oh and by the way, a big thumbs up to E.D. Smith for having clear and straightforward allergen information for every product. I hope other manufacturers follow suit.
Nutritional Info (per serving)
Calories 97.86, Total Fat 2.18g, Cholesterol 0mg, Sodium 99.7mg, Potassium 27.45mg, Total Carbohydrates 17.32g, Fiber 0.37g, Sugar 5.88g, Protein 1.63g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.