CREAM-FILLED PUFF PASTRIES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
- Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
- Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
- Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.
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Beanie-The-Gnome
[email protected]I thought these pastries were just average. I've had better.
Asad Asrhad
[email protected]I'm not sure what all the fuss is about. These cream puffs were just okay.
greenseal concept
[email protected]These cream puffs were a waste of time and ingredients. I would not recommend this recipe to anyone.
Fundi charles
[email protected]I followed the recipe exactly, but my pastries didn't turn out at all. I'm not sure what went wrong.
Mahim Talukder
[email protected]These pastries were a disappointment. The pastry was tough and the cream filling was grainy.
Edwin Paramo
[email protected]Overall, these cream puffs were a good dessert. I would recommend them to anyone who loves flaky pastries and creamy fillings.
BAGHI BABA
[email protected]The cream filling was a bit too sweet for my liking. I'll try reducing the amount of sugar next time.
Mst Shamima
[email protected]I found that the pastry was a bit too dry for my taste. Next time, I'll try adding a little more butter to the dough.
freaky artist
[email protected]These pastries are a bit time-consuming to make, but they're definitely worth the effort.
Mahin Talukdar
[email protected]I've tried many cream puff recipes, but this one is by far the best. The pastries are always light and airy, and the filling is always smooth and delicious.
Chhiring
[email protected]These cream puffs are the perfect combination of flaky pastry and creamy filling. I love that they're not too sweet.
Nazi Hassan
[email protected]I'm not a very experienced baker, but these pastries turned out great! The instructions were clear and easy to follow.
Azoozalyemen Alseuni
[email protected]The recipe was easy to follow and the results were amazing. I will definitely be making these again.
Javed Sahab
[email protected]I made these pastries for a party and they were a huge hit! Everyone loved them, and they were gone in minutes.
Fraheem Murtaza
[email protected]These cream-filled puff pastries were a delightful treat! The pastry was flaky and delicate, and the cream filling was smooth and flavorful. I added a touch of vanilla extract to the cream filling for extra flavor, and it turned out perfectly.