When Pepperridge Farm reached out and asked if I’d be interested in whipping up a recipe with their line of Puff Pastry Sheets, I mean, who could turn that down?
I’ll be honest, I’ve never attempted to ever bake or cook with any type of pastry sheets before, but quickly learned that not only are they super easy to work with, but they’re also quite versatile!
And because St. Patrick’s Day is right around the corner, I felt like making something that’d be perfect for the festive green-everything holiday. I wanted to make a dessert or treat, but one that isn’t too sweet, if that makes sense.
Luckily, I found a recipe on the Pepperidge Farm® Puff Pastry Sheets website that looked perfect for the occasion. Let me just say that these little tarts are just as good as they look.
They’re were the perfect light treat I was looking to make, plus I love how the shells are so airy and crispy. It’s a nice compliment to the cream-filled center.
So let’s get to it! Here is what you’ll need to make 18 of these adorable little tarts:
- 1/2 of a package of Pepperidge Farm® Puff Pastry Sheets
- 1 egg
- 3/4 cup of cream cheese (I used the ‘lite’)
- 3 tablespoons of powdered sugar (also known as confectioners’ sugar)
- 1/2 teaspoon of vanilla extract
- 1/2 cup of thawed whipped topping
- mini-chocolate chips
- green candies (I found a tiny bag of green chocolate-covered candies in the baking aisle of my grocery store)
Here’s what you need to do:
First, set out the Pepperidge Farm® Puff Pastry Sheet for around 40 minutes prior to starting the recipe to allow it time to thaw.
Once you feel the sheet is thawed and ready, go ahead and preheat your over to 375 degrees.
Next, you’ll want to unfold the Puff Pastry Sheet on a lightly-floured surface and roll the sheet out so it is around 18×9. While it may look like a challenge, once you start rolling it, you’ll see that it easily spreads out to become much larger. Once the Puff Pastry Sheet is rolled out, go ahead and cut it into 18 3 -inch squares. Don’t worry about the squares being perfect. Just as long as they fit nicely in a muffin tin, then you’re good to go. After cutting all of the squares, press the squares into 18 muffin-pan cups and prick the centers with a fork. Then beat the egg and using a brush, coat the corners of the pastries, which will help the edges become a nice golden color while in the oven.
Bake the pastry squares for 10 minutes until they’re a nice golden brown color. Once removed from the oven, press in the centers of each pasty square using the back of a spoon. Then let the pastries cool in the pans on wire racks for about 5 minutes. Then remove the shells from the pans and let them cool on a wire rack.
Next, beat the cream cheese in a medium-sized bowl with an electric mixer set on medium speed. Then add in the powdered sugar and vanilla extract. Add in the whipped topping last. Once everything is mixed to a nice smooth texture, spoon in about 1 tablespoon of the cream cheese mixture into each tartlet. Refrigerate for about 10 minutes or until the filling is firm. Lastly, top each pastry with some green candies and chocolate chips and enjoy!
For more recipes using Pepperidge Farm® Puff Pastry Sheets, make sure to check out the Pepperidge Farm® website, which is filled with puff pastry recipes for just about any meal or occasion.