I created these Chocolate Raspberry Cream Puff Pastries with Pepperidge Farm Puff Pastry. I have been compensated for this post and all opinions are completely my own.
I made pastry dough once. It actually wasn’t bad! I was pretty proud of myself for taking the time to fold it 20 times to make the flaky crust. I will never do it again because I don’t really enjoy it…and the store bought kind is so much better. Especially Pepperidge Farm Puff Pastry. I had the opportunity to attend a beautiful and delicious brunch last week featuring several recipes using the pastries. Laura from Pink Cake Plate did such a fabulous job with the decor and food! She definitely inspired my recipe.
I always love connecting with other bloggers in Arizona. We’re usually all at the same events so it’s always a good time when we get together! It was so nice to enjoy their company and some amazing food. My favorite was the Chicken Carbonara Pot Pies. I wanted to eat them all up! It was just the perfect combination of savory and sweet dishes and the Pepperidge Farm Puff Pastry was so light and fluffy. It was wonderful!
And how amazing are these salad bowls? You can find the salad recipe on Pink Cake Plate today.
Now, on to my Pepperidge Farm Puff Pastry creation. This stuff is super easy to work with. I love anything that makes my life easier in the kitchen. These are a blank slate, so you can pair them with savory or sweet recipes. Since I made my Chocolate Raspberry Cheesecake Smoothies, it’s been hard for me to get those flavors out of my head. I LOVE the combo of chocolate and raspberries, thus this yummy creation was born!
Making the pastries was super simple. You just thaw it, roll it out, cut it and bake it! Pepperidge Farm Puff Pastry is made with the same ingredients as pie crust, but it’s folded multiple times to create soft, flaky layers. Steam makes the layers rise 8 times larger when you bake it.
- 2 Pepperidge Farm Puff Pastry Sheets
- For the Pudding Mixture
- 1 Package instant chocolate pudding
- 2 c. milk
- 1 1/2 c. whipping cream
- 1/4 c. sugar
- For the Raspberry Sauce
- 6 oz. fresh raspberries
- 1/4 c. apple juice or orange juice
- 3 Tbs. sugar
- 2 tsp. corn starch
- 2 Tbs. cold water
- Preheat oven to 400 degrees.
- Thaw out the pastry for no more than 40 minutes. You want it to be somewhat cold when you work with it.
- Fold it in half, then roll it out onto a very lightly floured surface. Roll to a little less than 1/4 inch thick.
- Cut out with a small circle cookie cutter (mine was 2").
- Place onto ungreased cookie pan, then bake for about 12-15 minutes or until golden brown.
- While pastries are cooking, whisk instant pudding with 2 cups of milk for about 2 minutes until the pudding thickens. Place in the refrigerator.
- Using an electric mixer, whip whipping cream with a whisk attachment on high for about 4 minutes or until the cream makes peaks. Add sugar, then mix again until combined.
- Add pudding to the whipping cream and stir until combined, then place in the refrigerator.
- Add raspberries, juice and sugar to a blender. Blend until smooth.
- Add to a small pan, then heat on medium heat.
- Combine corn starch and water in a small bowl, then stir into raspberry mixture.
- Turn up heat until it bubbles, then turn down to low. Cook until it thickens (about 5 minutes), stirring frequently.
- Once pastries are cooled, take the top layer off the pastries.
- Fill them with pudding mixture, then drizzle with raspberry sauce and cover with the top pastry layer.
- Make sure you don't over roll the dough. You can also cut it straight out of the packaging and sandwich two pastry pieces together.
My whole family loved these little pastries! I even ate them for breakfast the next day! I’ll definitely be stocking up on Pepperidge Farm Puff Pastry for more recipes for entertaining!
Look for these in the freezer section! Pastry sheets are $4.95 and the cups are $3.88.
This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry.