It’s the holiday season and that means making special desserts. At least it does to me. It’s the time of year where everyone is showing off their best baking recipes and using real butter, decadent chocolate, and sweet fruit.
I wanted to make something with puff pastry, something I’ve only recently mastered, and I wanted it to be sweet (though puff pastry lends itself to savory very well). This time instead of using the sheet puff pastry I tried Pepperidge Farm® Puff Pastry Cups. They made cooking with puff pastry even easier!
I knew I wanted a fruit so I chose my favorite, raspberry. Then I added chocolate because that’s my favorite combination. Then I wanted something smooth to tie it all together and I thought about ice cream and then I realized that my ice cream maker is from the 80’s and probably doesn’t work anymore so I opted for vanilla pudding. I was thinking a cross between a raspberry filled donut and Bavarian donut. Yum!
As it turns out it was a perfect combination of tartness from some lemon zest, sweetness from some bittersweet chocolate, creaminess from the vanilla pudding, and light flakiness from the Pepperidge Farm® Puff Pastry Cup.
- 6 Pepperidge Farm® Puff Pastry Cups
- Puff Pastry Filling
- 1 3.5 oz box Vanilla Pudding & Pie Filling (instant or cooked)
- 3 cups milk (or the amount your vanilla pudding calls for)
- Raspberry Coulis
- 10 oz Red Raspberries - frozen
- ⅛ cup sugar
- ¼ tsp lemon zest or crystallized lemon
- 2 oz premium bittersweet chocolate (preferably 60% cacao)
- Whipped Topping
- 8 oz heavy whipping cream
- 2 Tbls confectioners sugar
- Bake Pepperidge Farm Puff Pastry Shells per package instructions. Set aside to cool while you prepare the filling, coulis, and topping.
- Prepare pudding per package directions (baked puddings will need to chill for 90 minutes so prepare it ahead if necessary). Chill pudding while assembling the rest of the dessert.
- Raspberry Coulis
- In a saucepan combine raspberries and sugar. Cook on medium heat until the fruit has lost its shape and it comes to a boil. Allow to boil for 2 minutes stirring constantly. Taste test and add sugar if necessary (I like mine on the tart side – add up to ⅛ cup more sugar if necessary).
- Remove from heat and pass through a sieve or fine mess strainer to remove most of the seeds (I use the seeds and some of the sauce to flavor my yogurt) or you can leave it unstrained.
- Add lemon zest or crystalized lemon to raspberry coulis and set aside.
- Whipped Topping
- In a large mixing bowl whip the heavy cream with confectioners’ sugar until it holds its shape (about 2-3 minutes depending on your mixer’s ability). Keep chilled.
- Remove the tops and gooey centers of the puff pastry cups. Melt the chocolate and place approximately 1 tsp in the bottom of each cup and drizzle over the pastry. Place the pastry into the freezer for 10 minutes to set the chocolate.
- With a pastry bag pipe the vanilla pudding into the center of the cups (you will have extra – use it a late night snack).
- Distribute the raspberry coulis between 6 plates, swirl to cover the bottom and top with a filled puff pastry. Add a piped bit of whipped cream to each plate as well (you’ll have extra whipped cream for your vanilla pudding later as well).
- Refrigerate any leftovers.
Find more recipes that use Pepperidge Farm® Puff Pastry Cups, Sheets, and Shells on the Puff Pastry Facebook page.
Have you tried the Pepperidge Farm® Puff Pastry Cups?
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.