PEANUTTY CREAM-FILLED PASTRY SHELLS
These delicious desserts are indulgent and decadent, but they couldn't be easier to make. Prepare and freeze them for an upcoming event. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping., Place shells on a waxed paper-lined baking sheet. Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm. , Let stand at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 601 calories, Fat 42g fat (16g saturated fat), Cholesterol 32mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 3g fiber), Protein 15g protein.
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Sohel Chwodhury
[email protected]These are so good! The peanutty cream filling is amazing and the shells are so flaky. I will definitely be making these again.
Ahmed Fulon
[email protected]I'm not usually a fan of peanut butter, but these peanutty cream-filled pastry shells changed my mind! The filling is perfectly balanced, not too sweet and not too peanutty. The shells are also very flaky and delicious. I would definitely recommend t
Inam Choudhry
[email protected]These peanutty cream-filled pastry shells are amazing! The shells are so flaky and the filling is so creamy and peanutty. I will definitely be making these again.
abdulnafi farid
[email protected]I made these peanutty cream-filled pastry shells for a party last weekend and they were a huge hit! The shells were flaky and golden brown, and the peanutty cream filling was rich and delicious. I loved the combination of flavors and textures. My gue