Cream-Filled Puff Pastries
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 448
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 50
- Dietary Fiber
- 0
- Sugar
- 44
- Protein
- 2
- Cholesterol
- 74
- Sodium
- 233
- Total: 1 hr 20 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
Nonstick cooking spray, for the baking sheet and molds
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed in the fridge
12 ounces cream cheese, at room temperature
3/4 cup unsalted butter, at room temperature
3 cups confectioners' sugar, plus more for garnish
1/2 teaspoon kosher salt
1/2 cup blackberry preserves
Blackberries, for garnish
Fresh mint leaves, for garnish
Directions
Special equipment:
ten 12-inch square sheets of aluminum foil; a disposable pastry bag fitted with a large star tip- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
- Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
- Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
- Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.