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Happy early Valentine’s day!

I’m joking, who cares about Valentine’s Day… All we care about is some goooooood food added into our recipe book. I mean that’s not what life’s all about, but when it comes to Sunday’s after church, we seem to always want something delicious with our tea, am I right? Yes, off course I am.

I really desperately needed to post something on the blog, and I was breaking my head trying to figure out what to do. My husband was also pushing me into posting a recipe (mentioning something about being lazy) … Yea I don’t take those kind of compliments quite well, but I knew he was right, and I absolutely needed to create something and post it. So I chose puff pastry. Why? Haha well maybe because it’s like the easiest and best thing that’s been created in the food industry. 🙂 So I thought to make a cake, then I decided to try individual pastries and I am beyond happy that I did! They were gone in maybe a matter of seconds, nope not by my husband, but by those five lovely brothers that I love to death.

Anyways, shall we get into the good stuff?

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Ingredients for the berries and cream puffs:

  • 1 Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 8 oz. Cool Whip, thawed
  • 1/2 of 14 oz. can condensed milk
  • 6 oz. frozen raspberries
  • Fresh strawberries (3-4 diced)
  • 1/2 cup sugar
  • Confectioners sugar (for topping)

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Instructions for the berries and cream puffs: 

  1. Preheat oven to 400 degrees. Thaw the puff pastry for about 30-40 minutes. Then unfold the pastry sheet on a lightly floured surface._dsc0253 Cut three strips along the folded lines, and then cut each strip making six in total. Do the same to the other puff pastry strip, making twelve in total. _dsc0255
  2. Place the pastry squares onto a baking sheet. Bake for about 15 minutes or until golden brown. Remove the pastries from the baking sheet and let them cool for about 10 minutes on a cooling wrack. _dsc0259
  3. While the pastries are baking, prepare the raspberry jam. Put the frozen raspberries in a medium bowl and add the sugar. Mix and leave (they will slowly unthaw) You can also add the fresh sliced strawberries into the jam, or just individually place them on the pastry.
  4. Also have your Cool Whip out of the freezer and prepare your cream. Beat together Cool Whip with condensed milk just until combined. Set aside until your puffs are cooled. _dsc0280
  5. When the pastries are fully cooled off, cut each piece in half. Then take a piping bag and pipe around the bottom part of the puff pastry. I added a small amount in the middle as well, but you don’t want to overdo it because there has to be room for the jam in the middle. _dsc0293
  6. After you piped the outside of the pastry, take as spoonful of jam and add it into the middle pf the pastry., about a tablespoon. If you didn’t add the strawberries into your jam then top it off with fresh strawberries. _dsc0295_dsc0296
  7. Cover with the top of the puff pastry and lightly press down, I don’t know why but they seem more moist and delicious when you press them down. Sprinkle confectioner’s sugar over each puff pastry and you are done! _dsc0299

Sit back and enjoy this easy yet soooooo delicious puff pastry dessert. 🙂

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Berries And Cream Puffs

Berries And Cream Puffs

Ingredients

  • 1 Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 8 oz. Cool Whip, thawed
  • 1/2 of 14 oz. can condensed milk
  • 6 oz. frozen raspberries
  • Fresh strawberries (3-4 diced)
  • 1/2 cup sugar
  • Confectioners sugar (for topping)

Instructions

  1. Preheat oven to 400 degrees. Thaw the puff pastry for about 30-40 minutes. Then unfold the pastry sheet on a lightly floured surface.
  2. Cut three strips along the folded lines, and then cut each strip making six in total. Do the same to the other puff pastry strip, making twelve in total.
  3. Place the pastry squares onto a baking sheet. Bake for about 15 minutes or until golden brown. Remove the pastries from the baking sheet and let them cool for about 10 minutes on a cooling wrack.
  4. While the pastries are baking, prepare the raspberry jam. Put the frozen raspberries in a medium bowl and add the sugar. Mix and leave (they will slowly unthaw) You can also add the fresh sliced strawberries into the jam, or just individually place them on the pastry.
  5. Also have your Cool Whip out of the freezer and prepare your cream. Beat together Cool Whip with condensed milk just until combined. Set aside until your puffs are cooled.
  6. When the pastries are fully cooled off, cut each piece in half. Then take a piping bag and pipe around the bottom part of the puff pastry. I added a small amount in the middle as well, but you don’t want to overdo it because there has to be room for the jam in the middle.
  7. After you piped the outside of the pastry, take as spoonful of jam and add it into the middle pf the pastry., about a tablespoon. If you didn’t add the strawberries into your jam then top it off with fresh strawberries.
  8. Cover with the top of the puff pastry and lightly press down, I don’t know why but they seem more moist and delicious when you press them down. Sprinkle confectioner’s sugar over each puff pastry and you are done!

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