During my 30 Days of Gratitude journey, we celebrated the girls’ birthdays and I prepared this dessert. It was really easy and it was delicious! The texture of the pastry is light and fluffy, that’s the “puffed” part. The cream is the “stuffing” which is made of two primary ingredients: whipping cream and powdered sugar. This recipe includes a unique ingredient that helps to flavor the cream; pudding mix! When I made these I used a cheesecake pudding mix in the cream but I think just about any flavor would do! The pudding mix element opens this recipe up to creating any flavor that suits your mood. I’m going to have the opportunity to fix this dessert a few times during the holidays so I’ll let you know when I try different flavors.
We don’t eat sugar very often at our house but when we have a special occasion with friends or family, desserts must be a part of the celebration! The JOY this specific recipe brings, is that it can be made ahead of time, kept in an air tight container, and assembled just before the guests arrives!
I cooked the puff pastries, allowed them to cool and sliced them in half. I stored them in the fridge for a few hours. After I made the cream, I put it in a baggie so that when I was ready to assemble these little treats I could snip off the corner of the bag and stuff the pastries!
I hope you will try this fun and easy dessert! Put your own touch on it and comment below; I would love to hear from you and your Abundant Home!
Ingredients
Equipment
Method
- Remove the puff pastry from the freezer and allow to thaw – about 30-40 minutes
- While pastry is thawing, prepare the "stuffing"
- Preheat Oven 425°.
- After pastry has thawed, place each sheet on a floured surface. Cut each sheet into 6 pieces (2 cuts vertical and 2 horizontal).
- Lay each square on to a lightly greased or parchment covered baking pan.
- Bake at 425° for 10 minutes or until golden brown on top. Allow time to cool.
- In a large mixing bowl add heavy whipping cream. Using an electric mixer whip the whipping cream until it thickens a bit.
- Add powdered sugar a little at a time while continuing to whip on high.
- Add package of pudding mix also a little at a time so that the texture isn't compromised. The mixture should be light and fluffy.
- Cream "stuffing" should be kept in fridge until just before serving. Can be made and stored up to 24 hours.
- After pastries have completely cooled. Slice in half horizontally to make a top and bottom. Baked pastries can also be stored in the fridge.
- Using a piping bag or ziploc bag, layer the cream between the squares.
- Place finished pastries on a serving dish. Drizzle syrup topping to make a design on the plate and SERVE!