Fruity Cream Cheese Puff Pastries
- Level: Easy
- Yield: 6 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 30
- Sodium
- 184
- Total: 45 min
- Active: 15 min
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.)
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.