Dessert Mini Wraparounds

Keep these bite-size sweets in the cookie jar. So easy to make—just wrap puff pastry around whatever ingredients you have on hand, from jam or dried fruit to chopped peanut butter cups to caramels, and bake.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 32

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water
  • 5 1/2 ounces (about 2/3 cup) seedless raspberry jam

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Repeat with the remaining pastry sheet.  Place 1 teaspoon jam in the center of each square.  Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

  4. Easy Substitution:  You can substitute preserves, peanut butter, chocolate pieces, chopped dried fruit, chopped nuts, chopped mini chocolate peanut butter cups or soft caramel candies for the raspberry jam in this recipe.

Stuffed 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.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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