Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy...now that's wicked good!
serves
9
people
Ingredients
cost per recipe: $7.81
The price is determined by the national average.
-
1
egg
-
1
tablespoon water
-
1
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
-
9
each full-size milk chocolate peanut butter cup candy
How to Make It
Step 1
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Step 2
Sprinkle flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Cut into 9 (3 1/2-inch) circles. Repeat with the remaining pastry sheet. Reserve the pastry scraps to decorate the tops of the pastries, if desired.
Step 3
Brush 9 pastry circles with the egg mixture. Top each with 1 candy. Place the remaining pastry circles over the candies and press the edges to seal. Crimp the edges with a fork. Decorate the tops of the pastries with the reserved pastry scraps, if desired. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet. Freeze for 20 minutes.
Step 4
Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.
Recipe Tips
- Recipe Note: Use the pastry scraps to customize these puffs for the holidays. You could make Jack o'lanterns for Halloween, Christmas ornaments for Christmas or even monogram with your initials!
- Easy Substitution: You can substitute "fun-size" chocolate candy bars for the peanut butter cup candies, if you like.
