Black Forest Whoopie Puffs


Puff pastry makes these whoopie puffs lighter than their traditional counterparts...and the chocolate pudding and cherry filling makes these absolutely delicious!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Chill: 20 minutes
  • Cool: 10 minutes
  • Serves: 9
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3 8



  • 8 oz. (1/2 of a 16-ounce package) pitted frozen sweetened cherries, thawed, drained and chopped (about 3/4 cup)

  • 1 tsp. vanilla extract

  • 2 tbsp. all-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 pkg. (3.9 ounces) instant chocolate pudding and pie filling mix

  • 1 cup cold milk

  • 8 oz. thawed frozen whipped topping

  • 2 tbsp. unsweetened cocoa powder or confectioners sugar


  1. Heat the oven to 400°F.  Stir the cherries and vanilla extract in a small bowl.

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet into 9 (3-inch) circles.  Place the pastries onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 18 in all.

  4. Beat the pudding mix and milk in a medium bowl with a whisk for 1 minute.  Cover and refrigerate for 20 minutes.

  5. Spread about 1 1/2 tablespoons pudding mixture on each bottom pastry layer.  Top each with about 1 tablespoon whipped topping and about 1 tablespoon cherry mixture.  Top with the top pastry layers.  Sprinkle with the cocoa powder.

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.


If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

On Social Media, Use #Puffpastry

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