Peach, Prosciutto & Basil Pastry Shells


These exquisite appetizers mix sweet peaches with savory ingredients like prosciutto, basil and mascarpone cheese to make spectacular treats.

  • Prep: 15 minutes
  • Bake: 20 minutes
  • Chill: 1 hour
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
3 30



  • 1 1/2 cups diced thawed frozen or drained canned peaches jam or preserves

  • 8 oz. (1 container) mascarpone cheese, softened

  • 1/4 cup peach jam or preserves

  • 1/4 cup diced prosciutto

  • 2 tbsp. shredded fresh basil leaves

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells


  1. Stir the peaches, cheese, jam, prosciutto and basil in a medium bowl.  Cover and refrigerate for 1 hour.

  2. Prepare the pastry shells according to the package directions.

  3. Spoon about 1/3 cup peach mixture into each pastry shell.

Watch a how-to demonstration of this recipe technique.


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


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • When you can, use fresh basil leaves. To retain flavor, tear instead of chopping them.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Sasha M.
Date: 10/30/2009

5 star rating

"I don't typically bake with shells but this was easy and delicious."

More Recipes