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: 30 minutes
  • Chill: 1 hour
  • Serves: 6
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3 30



  • 1 1/2 cups diced frozen peach slices  or drained canned peaches

  • 1 container (8 ounces) 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, prepared according to package directions


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

  2. 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

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

5 star rating

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

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