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Wicked Dessert Puffs

Wicked Dessert Puffs

5 1

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

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 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.
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.
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.
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.
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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

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Ratings & Reviews

(1)
  • kRiStA

    October 30, 2012

    YUMMY!

    This is soooo good. It wasn't so much that it was difficult to make as it was just a little time consuming. It would be so good with any of your favorite melt-able candy inside! I want to try with a dark chocolate candy bar inside next time!! :)

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