Hey there! Today, I’ll show you how to make Key Lime Puff Pastry—a fun and easy twist on classic Key Lime Pie. These pastries feature a no-bake key lime filling and a delicious marshmallow frosting, all nestled in golden, flaky puff pastry. Using store-bought puff pastry keeps things simple and tasty!
When summer rolls around, it’s the perfect time for key lime desserts. While I love traditional key lime pie, this creative recipe is a great way to enjoy fresh key limes. If you can’t find key limes, you can use regular limes or lemons. Here in Florida, key limes are everywhere, so I grab a bag whenever I see them and get creative in the kitchen.
Key Lime Puff Pastry
Ingredients
Puff Pastry
- 2 sheets of puff pastry thawed
- 1 egg
- 1/2 cup graham cracker crumbs
No-Bake Key Lime Pie Filling
- 4 oz. 1/2 cup softened cream cheese
- 1/2 cup sweetened condensed milk
- 1/4 cup lime juice
- 1 tbsp lime zest
Marshmallow Frosting
- 1 egg white
- 1/4 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp fine sea salt
- 1/2 tsp vanilla extract
Instructions
Puff Pastry
- Preheat Oven: Set your oven to 425°F.
- Cut Pastry Circles: Unroll the puff pastry and use a round cutter (about 3 inches) to cut out circles. You can choose the size you like. Keep in mind the pastry shrinks a bit when baked.
- Prepare Baking Sheet: Place the circles on a baking sheet lined with parchment paper, about 2 inches apart.
- Indent Pastry: Use a smaller cutter to lightly press the center of each circle without cutting all the way through. This makes room for the filling later.
- Egg Wash: Beat the egg well. Brush the tops of the pastry circles with the egg wash and sprinkle graham cracker crumbs over them.
- Bake: Bake for 10-15 minutes until the pastries are puffed and golden.
- Create Centers: Right after removing from the oven, use a spoon handle or a pestle to press down the center where you made the indent. If it doesn’t go through, use a small knife to help. Let the pastries cool.
No-Bake Key Lime Pie Filling
- Mix Filling: Beat the softened cream cheese for a minute. Add sweetened condensed milk, lime juice, and lime zest. Mix until smooth and combined.
- Fill Pastries: Spoon or pipe the filling into the cooled pastries.
Marshmallow Frosting
- Whisk Ingredients: Combine all ingredients except the vanilla in a bowl.
- Heat Over Water: Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 140°F, making sure the bottom of the bowl doesn’t touch the water.
- Whip Meringue: Transfer to a mixer and whip on high speed until stiff peaks form and the meringue is glossy. Use a hand mixer for best results.
- Add Vanilla: Mix in the vanilla extract.
- Pipe and Toast: Immediately pipe the frosting onto the pastries. Use a kitchen torch to lightly toast the marshmallow frosting.
Storage and Serving
- Storage: Keep the pastries in the fridge for up to 2 days. Bring them to room temperature before serving.
- Best Served: Enjoy the pastries on the day they’re made for the best taste and texture.
Notes
- Thawing Puff Pastry: If you’re short on time, thaw puff pastry by microwaving it wrapped in a paper towel for 15 seconds on each side.
- Egg Wash Tips: You can mix the egg with a splash of milk or use just the yolk or white.
- Frosting Alternative: Whipped cream can be used instead of marshmallow frosting if you prefer.