This is one delicious sweet post. I’m always happy to do a post for a product that my tastebuds love: Pepperidge Farm Puff Pastry.
A while ago, Pepperidge Farm contacted me and asked if I wanted to take on their Puffection™ Springtime Entertaining Challenge. Since the challenge involved puff pastry, I jumped in with both feet! Mixed Berry Baskets was my springtime assignment, and that sounded like something that would go over BIG in this house. If you remember from past posts, I’m married to a fruit – a – holic. Mixed Berry Baskets sounds like spring.
Spring has sprung . . . so they say. In Idaho, it’s still trying to Spring. I can feel the “busy” creeping into my life, and I’m sure you can feel it as well. Mother’s Day brunches, picnics, showers and party tables are all in need of impressive desserts, entrees or savory appetizers. There is one problem . . . time!
If you have one key ingredient, it can be simple and impressive. Puff Pastry takes the so-so to stunning to perfect Puffection.
All you need is: Pepperidge Farm Puff Pastry Shells, seedless raspberry jam, lemon juice, thawed or frozen berries: blueberries, raspberries & strawberries, vanilla yogurt or a dallop of whipped cream.
Preheat the oven to 425 degrees F. (The oven has to be pre-heated) Place the pastry shells on ungreased baking sheet or parchment lined sheet, with “tops” up. Bake for about 20 min. or until golden brown and puffed. I placed my cookie sheet in the center of the oven.
Heat the jam in a 1 quart saucepan over medium low heat until melted, stirring often. Remove the saucepan from the heat. Stir in the lemon juice and the berries. note: (My homemade Raspberry huckleberry jam was already thin enough, so it didn’t need melted)
The shells are golden brown. Fifteen minutes was just perfect in my oven.
Use a fork to remove the “top” and soft pastry underneath. Set the shells aside. Use the tops as garnish. fyi: The nice thing about this dessert, is that you can bake these little shells ahead of time, then just fill them before serving.
Spoon the berry mixture into those beautiful Pepperidge Farm Puff Pastry shells.
Stand back and admire them! Hopefully you made an extra one. You could hurry and eat one now, while know one is watching . . . then just pretend like you can hardly wait to try them!
Top these beautiful little baskets with a dallop of vanilla yogurt or whipped cream, and you have a stunning dessert!
These would be perfect for your Mothers Day Brunch, birthday celebrations, 4th of July or just because! You can also be part of the Puffection™ Springtime Entertaining Challenge from Pepperidge Farm. Just pick up some puff pastry sheets or shells and create something stunning!
I’ll be showing you another Puffection™ recipe next week. Today was sweet . . . next week . . . Savory! I better give you a heads up though. It was easy to prepare, a main dish & scrumptious!!!
Do you have an amazing Puffection™ recipe using Pepperidge Farms® Puffed Pastry? Share your recipe on the Pepperidge Farm® Facebook page. For more Pepperidge Farm Puff Pastry recipes, visit PuffPastry.com
Pepperidge Farm has provided me with a stipend for time and materials invested in the Pepperidge Farm® Puffection Springtime Entertaining Challenge, but as always, all opinions are my own.
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- 1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells
- ½ cup seedless raspberry jam
- 1 tsp. lemon juice
- 3 cups fresh or thawed frozen berries (blueberries, raspberries, sliced strawberries)
- vanilla yogurt or whipped cream
- Prepare the pastry shells according to the package directions.
- If the jam is thick, heat the jam in a 1 quart saucepan over medium low heat until melted, stirring often. Remove the saucepan from the heat. Stir in the lemon juice and the berries.
- Spoon the berry mixture into the pastry shells. Top with the yogurt or whipped cream.