Store-bought puff pastry is a savior when you’re entertaining, especially around the holidays. These doctored-up pastry shells are a stunning shortcut recipe to finish off any big day feast.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 pastries |
Ingredients
- 6 frozen puff pastry shells, such as Pepperidge Farms
- 2 tablespoons salted butter, melted
- 1 tablespoon turbinado sugar
- 4 ounces cream cheese, softened
- 2 tablespoons milk
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 3/4 cup pie filling of your choice (apple, cherry, blueberry, etc.)
Instructions
- Preheat the oven to 425 degrees F.
- Brush the tops of the puff pastry shells with the melted butter and sprinkle with the turbinado sugar. Bake on a baking sheet until puffed and golden brown, 20 to 22 minutes. Let rest until cool enough to handle, 8 to 10 minutes.
- Meanwhile, combine the cream cheese, milk, powdered sugar and vanilla in a bowl. Using a hand mixer, beat until smooth. Transfer to a piping bag.
- Remove the center portion of the pastries and set aside. Pipe the cream cheese mixture around the inside edge of each pastry, leaving a well in the middle. Fill the well with the desired pie filling. Transfer to a platter or serving tray with the reserved centers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 184 mg |
Reviews
I stress bake (iykyk) and take the food to coworkers. I followed this recipe to the letter and the feedback I received was that this was the best dessert yet.
These have become our favorite holiday cookie! So good! They are a mess to make as the dough is so sticky. And idea how to get them out of scoop easier?