Mixed Berry Baskets

Whether you use fresh or frozen berries, these convenient puff pastry baskets will dazzle your guests—and they're so easy to make—ready in just 25 minutes.
  • prep: 20 minutes
  • cook: 5 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 1/3 cup seedless raspberry jam
  • 1 teaspoon lemon juice
  • 3 cups fresh or thawed frozen blueberries and/or raspberries (you can really use any type of berry in this recipe- just remember if using frozen, thaw first and drain well)
  • 1/2 cup vanilla nonfat Greek yogurt or sweetened whipped cream

Directions

  1. Prepare the pastry shells according to the package directions (It's really important to preheat the oven first to ensure the shells will puff).

  2. Heat the jam in a 1-quart heavy saucepan over medium heat until melted, stirring often.  Remove the saucepan from the heat.  Stir in the lemon juice and berries.

  3. Spoon the berry mixture into the pastry shells. Top with the yogurt.

  4. Serving Suggestion: Garnish with sprigs of fresh mint.

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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