Pastry Shells with Fruit & Orange Cream

Using puff pastry shells allows you to make these bakery-style desserts in under an hour.  The shells are filled with a silky orange cream that's topped with fresh fruit...delicious!
  • prep: 35 minutes
  • total: 35 minutes
  • Serves: 12

Recipe

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest
  • 1 cup thawed frozen whipped topping
  • 2 packages (10 ounces each ) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 6 strawberries, cut in quarters
  • 3 peeled orange slice, peeled and cut into 12 pieces
  • 1 kiwi, warmed
  • 1/2 cup apricot preserves, cut in half

Directions

  1. Beat the cream cheese, sugar, orange juice and orange zest in a medium bowl with a fork or whisk until the mixture is smooth. Fold in the whipped topping.

  2. Spoon about 2 tablespoons cream cheese mixture into each pastry shell. Divide the fruit among the filled pastry shells. Brush the fruit with the preserves.

  3. Ingredient Note: To soften the cream cheese, remove the wrapper and place the cream cheese onto a microwavable plate. Microwave on HIGH for 15 seconds or until softened.

  4. Make-Ahead: This recipe may be prepared as directed above and refrigerated for up to 4 hours.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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