Berried Treasure Puffs

Orange scented mixed berries are topped with whipped cream and served in a puff pastry shell to make this easy yet elegant dessert.
  • prep: 35 minutes
  • cook: 15 minutes
  • cool: 25 minutes
  • total: 50 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 orange
  • 3 packages (6 ounces each ) fresh raspberries(about 3 cups)
  • 1 package (6 ounces) fresh blueberries(about 1 cup)
  • 1/4 cup water
  • 5 tablespoons sugar
  • 1 cup heavy cream
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Grate 1/2 teaspoon zest from the orange.

  2. Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium-low.  Cook for 10 minutes, stirring occasionally.  Remove the saucepan from the heat and let cool for 25 minutes.  Stir in the remaining raspberries.

  3. Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.

  4. Spoon the raspberry mixture into the pastry shells.  Top with the whipped cream.  Sprinkle with the remaining orange zest.  Top with the pastry tops.

  5. Recipe Note: Add some extra sparkle to the pastry shells with sugar.  Beat 1 egg and 1 tablespoon water in a small bowl with a fork.  Brush the tops of the unbaked pastry shells with the egg mixture and sprinkle with granulated sugar.  Bake according to the package directions.  To ensure that the shells "puff" properly, make sure to brush only the tops of the unbaked shells with the egg mixture.

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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