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    •  1 package (17.3 ounces) Puff Pastry Sheets, thawed
    •  1 egg, beaten
    •  1 package (3 1/2 ounces) instant vanilla pudding and pie filling mix
    •  1 3/4 cup milk
    •  1/2 cup fresh blueberries or raspberries or drained canned fruit
    •  2 tablespoons confectioners’ sugar


    1. Heat â oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.
    2. Unfold 1 pastry sheet on a lightly floured surface.  Roll â pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with â remaining pastry sheet, making 24 in all.  Press â pastry quares into â muffin-pan cups. Brush with â egg.
    3. Bake for 10 minutes or until â pastries are golden brown.  Remove â pastry cups from â pan and let cool completely on wire racks.
    4. Mix â pudding mix and milk in a medium bowl according to â package directions.  Cover and refrigerate for 15 minutes.
    5. Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with â fruit.  Sprinkle with â confectioners’ sugar.
    6. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for â pastry sheets.

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