Wicked Dessert Puffs
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Wicked Dessert Puffs

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 9

Ingredients & Directions

  • 1 egg
  • 1 tablespoon water
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 9 eachs full-size milk chocolate peanut butter cup candy

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.


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.