Thursday, March 20, 2008

Cream Puffs

Here are the ingredients:

1 box frozen puff pastry, thawed
2 cups cold milk
2 pkgs. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup thawed COOL WHIP Whipped Topping
1 or 2 square BAKER'S Semi-Sweet Baking Chocolate, melted

Here is how to make them:

Mix the pudding mix and milk until thick. Then fold in the Cool Whip topping until combined. Place the mixture in a large resealable plastic bag and place in the fridge. Un-thaw the frozen puff pastry on the counter. When it is un-thawed, sprinkle some flour on the counter and roll out the pastry dough until about 1/4 of an inch thick. Then take a regular drinking glass and cut out circles. Do not re-use the leftover dough, just throw it away. Then place the circles on a baking sheet. They can be close together because they don't expand in the oven. The circles will puff up and shrink in size a little bit. Cook at 350 degrees for 10-11 minutes and then let cool on a wire rack. Using a serrated knife, cut each puff in half and separate. Cut a corner off the plastic bag and pipe the pudding mixture onto each half of the puff until the pudding is gone. Replace the tops of the puffs. Melt the chocolate and drizzle over the puffs. Eat or store in the refrigerator for 1-2 days, if they last!

These cream puffs are great to make for baby or wedding showers! I have used them a lot. You can also make them for summer BBQs, dinner parties or for when you just want a great treat!


1 comment:

jenny said...

those look yum-o.