CREAM-FILLED PUFF PASTRIES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
- Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
- Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
- Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.
CHOCOLATE-FILLED CREAM PUFFS
"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.
Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.
KELLYMAC'S CHOCOLATE CREAM CHEESE FILLED PUFF PASTRIES
Like most of the recipes that I come up with I developed this because I needed a dessert in less than an hour using what I had on hand. This is what resulted, it is a delicious creamy chocolate filling folded into flakey puff pastry. Please note that the cream cheese taste in these is subltle and if you want that flavor to stand out more you should increase the amount of cream cheese until it meets your tastes. Since this was a trial and error process the measurement amounts are all estimates. This recipe would also be good with the addition of some chopped nuts or served with raspberries. Please give me your feedback, changes, and suggestions! Also, please note that this recipe is very easy it just has a lot of steps so that I properly explain everything. Thank you!
Provided by KellyMac6
Categories < 60 Mins
Time 55m
Yield 16 pastries, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large saucepan over medium low heat combine sugar, cocoa, flour, and salt.
- Add water gradually stirring after every addition. The mixture will look really watery but it thickens up quickly. Cook this over medium heat stirring constantly.
- Once mixture has thickened add Kahlua and chocolate chips. Lower the heat.
- Stir until the chips have all melted and mixture has thickened again.
- Add cream cheese, butter, and vanilla and once again stir until all incorporated and mixture almost starts to boil, or until it reaches the consistency of hot fudge. Be careful not to let the chocolate on the bottom burn!
- Allow to cool while puff pastry is prepared.
- Unfold puff pastry sheets on parchment paper and use a rolling pin to stretch by about 1 inch on all sides and to smooth out folds.
- Cut each pastry sheet into four squares.
- Place sqaures on greased cookie sheets.
- Place approximately 1/4 cup of filling in center of pastry and then immediately fold corners in to make a square envelope. Pinch the corners to ensure that it stays together.
- Repeat for remaining pastry squares.
- Make an egg wash by beating together the egg and milk and brush on each puff pastry.
- Sprinkle puff pastries with cinnamon sugar.
- Place in oven and bake for approxiately 30 minutes or until the puff pastry is golden brown and flakey.
- Allow to cool for 10-15 minutes and then sprinkle powdered sugar over the top of each pastry square before serving.
- Good alone or served with ice cream or whipped cream.
Nutrition Facts : Calories 500.1, Fat 30.7, SaturatedFat 10.3, Cholesterol 28.8, Sodium 211.4, Carbohydrate 48.9, Fiber 2.2, Sugar 17.9, Protein 6.8
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