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Mini Puff Tartlets

Mini Puff Tartlets

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(2)

Sometimes, big desserts are just too much...so we've created these easy-to-make, individually-sized cheesecakes with a puff pastry crust.  Now everyone can enjoy this luscious dessert.

serves 18 pieces

Ingredients

cost per recipe: $6.31

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    egg, beaten

  • 3/4

    cup cream cheese, softened

  • 3

    tablespoons confectioners' sugar

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup thawed frozen whipped topping

  • 36

    fresh raspberriesor semi-sweet chocolate pieces

view nutrition info

How to Make It

Heat the oven to 375°F. 
Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.
Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.
Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.
Step 1

Heat the oven to 375°F. 

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

Step 3

Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.

Step 4

Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

Step 5

Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(2)
  • mjsdj

    February 1, 2012

    Mini Puff Tartlets

    Tasted great and I made them look great too! They were so yummy with a raspberry and chocolate drizzled over top!

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  • Susan H.

    June 23, 2011

    Mini Puff Tartlets

    How elegant! We could really put anything in these and make them appetizers too! Chicken salad, olives, artichokes (sweet - salty) melted chocolate and marshmallow maybe even crab!

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    (0) (0)

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