Sunday, August 26, 2012

Luscious "Cream Puffs"

My Mom makes the most amazing cream puffs and I'm a little shocked that none of us have posted her recipe here yet. I'll put them on my "to make" list and I'll share soon:) This recipe from Kraft makes a delicious dessert that reminds me more of Napoleon pastry than of a true cream puff, but they are flaky, creamy and melt-in-your-mouth good! I had never used puff pastry sheets before and one note: You can NOT roll them out or play with the dough much or they will not turn out! I had cut out the circles and thought I'd roll out the remaining corners of dough to cut more and they turned out like hockey pucks... hard as a rock! So, resist the urge to touch the puff pasty sheet much and you'll end up with light and flaky "puffs." The recipe makes 9 and they are small (think 2 bites), depending on the size of your cookie cutter. It would be simple to double, since boxes of puff pastry usually come with 2 sheets.

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) instant 
vanilla pudding
1 cup cold milk
1/2 cup thawed whipped topping, such as Cool Whip
1 square (1 oz.) semi-sweet chocolate baking squares, such as Baker's

Note: Take puff pastry out of the freezer about 20-30 minutes before baking and let sit on the counter to thaw. The puff pastry dough works best when cold, so don't let it get too warm before cutting and baking.

Heat oven to 400ºF. Unfold pastry on lightly floured surface. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.

Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in whipped topping. Refrigerate 15 min.

Melt chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Replace tops and drizzle with melted chocolate. Serve immediately or refrigerate until serving.

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