Fruit Pizza Puffs

Fruit Pizza Puffs

4 6
BOTTOM CRUST recipe

A flaky, golden Pepperidge Farm® Puff Pastry Crust is filled with creamy vanilla pudding and topped with assorted fresh fruit.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 20 minutes
  • Cool: 30 minutes
  • Serves: 16

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Bottom Crust Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 pkg. (3.4 ounces) vanilla instant pudding and pie filling mix

  • 2 cups milk

  • 4 cups assorted fresh fruit (sliced strawberries, kiwis, raspberries and/or blueberries)

Directions

  1. Heat the oven to 400°F.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle.  Repeat with the remaining pastry sheet.  Place the pastry circles onto baking sheets. Prick the pastry thoroughly with a fork.

  3. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 30 minutes.

  4. Prepare the pudding mix according to the package directions with the milk. Spread 1 cup pudding onto each crust to within 1/2-inch of the edge.  Arrange the fruit over the pudding.  Serve immediately or cover and refrigerate for up to 4 hours.

  5. Tip: To make the pastries ahead: Prepare, bake and cool the pastry sheets as directed above.  Wrap the baked pastries in plastic wrap and store at room temperature for up to 24 hours.

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Submitted by:
Bethane W.
Date: 7/13/2010

4 star rating

"This recipe is totally awesome with a cream cheese and marshamallow frosting instead. One pakage of cream cheese and one jar of marshmallow fluff. Mix till creamy and ENJOY!"

Submitted by:
Edward J.
Date: 5/7/2012

4 star rating

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