Wicked Dessert Puffs

1 Reviews

Prep: 1 hr
Cook: 55 min
Ready In: 1 hr 55 min

“Puff pastry pockets filled with a chocolate peanut butter cup candy...now that's wicked good!” - by Campbell's Kitchen

Ingredients

1 egg
1 tablespoon water
All purpose flour
1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
9 full-size milk chocolate peanut butter cup candies

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Metric US

Original recipe yields 9 servings

Directions

Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Cut into9 (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.

Nutrition

Amount Per Serving (9 total)

Calories
334 cal
17%

Fat
20.4 g
31%

Carbs
30.7 g
10%

Based on a 2,000 calorie diet

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Reviews (1)

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Terri's Best Recipes

Oct. 28, 2012

"This was a great idea and it turned out fantastic! I made two sets of this recipe and used Reese's peanut butter cups in one and Mounds candy bars in the other. OMG! My family and I were in heaven. Lo..." See moreved these!"

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