Thursday, January 10, 2008

Cream Puffs

Once again, thank you Kraft magazine for this quick and easy recipe. If you have never cooked with puff pastry, you should definitely try it! This was SO fast and easy--hardly an clean-up! And certainly perfect for any 3 year old princess' tea party! :)

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 400°F. Unfold pastry on lightly floured surface; roll pastry out to 10-inch square. Cut into nine circles with 3-inch cookie cutter or rim of glass. (we used shapes for ours. Hearts for Valentines day--) Place on ungreased baking sheet. Bake 10 min. Remove to wire racks; cool completely.
MEANWHILE, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
CUT pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve.

1 comment:

Amber said...

I'm so glad I decided to check out your blog! I'm doing these cream puffs for my sister's bridal shower and I never thought to make them heart shaped but that will be so perfect! And I love the strawberries with the cool whip and red sugar. I am so copying you! Thank-you Thank-you!!!