Recipe courtesy of Ree Drummond
Fruity Cream Cheese Puff Pastries
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 6 pastries
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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Directions
Special equipment:
a piping bag- 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.
